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Bayou-Style Pot Pie (recipes)


Bayou-Style Pot Pie

Prep and Cook Time: 28 minutes

Yield: Makes 4 servings



Ingredients:



1tablespoon olive oil

1large onion, chopped

1green bell pepper, chopped

1-1/2teaspoons minced garlic

1/2pound boneless skinless chicken thighs, cut into 1-inch pieces

1can (14-1/2 ounces) stewed tomatoes

1/2pound fully cooked smoked sausage or kielbasa, thinly sliced

3/4teaspoon hot pepper sauce, or to taste

2-1/4cups buttermilk baking mix

3/4teaspoon dried thyme

1/8teaspoon black pepper

2/3cup milk









Preparation:





1.Preheat oven to 450°F. Heat oil in medium ovenproof skillet over medium-high heat until hot. Add onion, bell pepper and garlic. Cook 3 minutes, stirring occasionally.2.Add chicken and cook 1 minute. Add tomatoes, sausage and hot pepper sauce. Cook, uncovered, over medium-low heat 5 minutes.3.While chicken is cooking, combine baking mix, thyme and black pepper. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake 14 minutes or until biscuits are golden brown and cooked through and chicken mixture is bubbly.







Note:

You can use any variety of fully cooked sausages from your supermarket meat case. Andouille, a fairly spicy Louisiana-style sausage, is perfect for this dish.





Nutritional Information:







Serving Size:







Protein

25 g







Fiber

2 g







Carbohydrate

59 g







Cholesterol

72 mg







Total Fat

34 g







Calories

637







Sodium

1818 mg









Dietary Exchange:







Meat

2







Vegetable

2







Starch

3







Fat

6