Bayou-Style Potpie
Prep time:
25 minutesbaking time:
14 minutesWhenever we visited Grandma in New Orleans, she made her authentic Louisiana potpie for us.
Ingredients
Serves 4
- 1 large onion
- 1 large green bell pepper
- 8 ounces boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 8 ounces fully cooked smoked sausage, sliced
- 3/4 teaspoon hot pepper sauce
- 2 1/4 cups buttermilk baking mix
- 3/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2/3 cup milk
Directions
1
Preheat oven to 450°F. Coarsely chop onion and bell pepper. Cut chicken meat into 1-inch pieces; set aside.
2
Heat oil in medium ovenproof skillet over medium-high heat until hot. Add onion, bell pepper and garlic. Cook for 3 minutes, stirring occasionally.
3
Add chicken and cook 1 minute. Add tomatoes with juice, sausage and hot pepper sauce. Cook and stir over medium-low heat for 5 minutes.
4
Meanwhile, combine baking mix, thyme and black pepper in a small bowl. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake until biscuits are golden and cooked through and chicken mixture is bubbly, about 14 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
Although any type of smoked sausage is tasty in this dish, Grandma preferred to use the andouille sausage her mother had used. This spicy, heavily smoked sausage is a specialty of Cajun cuisine, and Grandma also added it to her gumbo and jambalaya. When Grandma moved up North to live with us, she was thrilled to discover that andouille was available in many supermarkets and could also be mail-ordered from her favorite Louisiana retailers.
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