Description
This hearty and flavorful Chicken Chile Pot Pie combines smoky sausage, tender chicken, and black-eyed peas in a rich, spicy broth, all topped with a golden cornbread crust. A perfect comfort dish that brings a southwestern twist to classic pot pie, offering a delicious and satisfying meal for the entire family.
Ingredients
Scale
Peas and Protein
- 1 (16-oz) package frozen black-eyed peas
- 1 lb smoked sausage, cut into 1/4” bite-size slices
- 3 cups chopped cooked chicken
Seasonings and Broth
- 2 Tbsp olive oil
- 1 (4-oz) can diced green chiles, undrained
- 1/4 cup all-purpose flour
- 1 (1.25-oz) envelope white chicken chili seasoning mix
- 3 cups unsalted chicken broth
- Salt and pepper to taste
Cornbread Topping
- 1 (8.5-oz) box Jiffy cornbread mix
- 1 (14.75-oz) can cream-style corn
- 1 large egg
- 3 Tbsp melted butter
Instructions
- Cook the peas: Cook the frozen black-eyed peas according to the package directions, then drain them thoroughly to remove excess water.
- Preheat and prepare: Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- Brown the sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until it is lightly browned, leaving the rendered grease in the pot.
- Add flour and seasoning: Sprinkle the flour and white chicken chili seasoning mix over the sausage. Cook, stirring constantly, for about one minute to create a roux and bring out the flavors.
- Incorporate broth: Gradually pour in the chicken broth while stirring continually to loosen any browned bits stuck to the bottom of the Dutch oven. Continue cooking and stirring for about 3 minutes until the broth starts to thicken slightly.
- Add remaining filling ingredients: Stir in the diced green chiles, cooked black-eyed peas, and chopped chicken. Bring the mixture to a boil.
- Transfer to baking dish: Pour the hot chicken mixture evenly into the prepared baking dish.
- Prepare cornbread topping: In a separate bowl, mix together the Jiffy cornbread mix, cream-style corn, egg, and melted butter until well combined. Spread this mixture evenly over the chicken filling in the baking dish.
- Bake the pot pie: Place the baking dish into the preheated oven and bake for 35 to 40 minutes. The cornbread crust should be golden brown and cooked through when done.
Notes
- For a spicier version, consider adding extra diced green chiles or some chopped jalapeños to the filling.
- You can substitute smoked sausage with Andouille or any preferred smoked sausage variety for additional flavor.
- Use cooked leftover chicken or rotisserie chicken to save time on preparation.
- Let the pot pie cool for 5-10 minutes after baking to allow the filling to set, making it easier to serve.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
