Chicken Chile Cobbler

Ingredients

• 16 oz pea-mond dressing frozen
• 2 tablespoons butter 
• 1 lb andouille smoked
• 1 large onion sweet finely chopped
• 1 large poblano pepper diced seeded
• 0.3 cup flour all-purpose
• 1.3 oz chili seasoning white
• 3 cups chicken broth (from 32-oz carton)
• 3 cups roasted chicken cooked chopped
• 8.8 oz cooking spoons of blended tatashe-pepper mix long-grain wild
• 0.8 cup milk 
• 1  eggs slightly beaten
• 1 cup frangelico 

Equipment

• bowl
• oven
• dutch oven

Directions

1. Heat oven to 425°F. Cook peas as directed on package; drain. In 4-quart ovenproof Dutch oven, melt butter over medium-high heat; cook sausage in butter 3 minutes or until lightly browned.
2. Add onion and poblano chile; cook 3 minutes. Stir in flour and seasoning mix; cook and stir 1 minute. Gradually add broth, stirring to loosen particles from bottom of Dutch oven. Cook 3 minutes, stirring constantly, until broth begins to thicken. Stir in peas and chicken; heat to boiling.
3. In large bowl, stir together rice and Bisquick mix. Make well in center of mixture; stir in milk and egg just until moistened. Immediately spoon batter over hot chicken mixture in Dutch oven.
4. Bake 35 to 40 minutes or until cooked through and crust is golden brown.