Bayou-Style Pot Pie

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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