Chicken-Chile Cobbler With Smoked Sausage And Black-Eyed Peas

• 1 (16-oz.) package frozen black-eyed peas
• 2 tablespoons butter
• 1 pound smoked sausage, cut in 1/4-inch-thick slices
• 1 large sweet onion, diced
• 1 large poblano pepper, seeded and diced
• 1/4 cup all-purpose flour
• 1 (1.25-oz.) envelope white chicken chili seasoning mix
• 3 cups chicken broth
• 3 cups chopped cooked chicken

1. Cook peas according to package directions; drain.
2. Preheat oven to 425u0b0. Melt butter in a Dutch oven over medium-high heat; add sausage, and saute 3 minutes or until lightly browned. Add onion and poblano pepper, and saute 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.
3. Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
4. Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
5. Bake at 425u0b0 for 35 to 40 minutes or until crust is golden brown and cooked through.

blackeyed peas, butter, sausage, sweet onion, poblano pepper, allpurpose, white chicken, chicken broth, chicken

Taken from www.myrecipes.com/recipe/chicken-chile-cobbler-with-smoked-sausage-black-eyed-peas (may not work)