This savory chicken sausage and vegetable cobbler recipe relies on convenience foods

I’ll often purchase what I can devour and devour all of it earlier than I drift off to sleep Sunday evening.

Fresh and in season is nice. That stated, in relation to getting dinner on the desk on a busy weeknight, I’m extra more likely to be perusing my freezer and reaching for frozen greens. The little tidy luggage are all the time there for me like that good friend I do know I can name at any time when I would like her.

I’m not alone in singing their praises. Becky Krystal wrote a chunk about their convenience and taste, and she famous they produce other virtues, too: “Food meant to be frozen is picked at optimal ripeness and processed, often within hours of coming out of the field. That means it can beat out items trucked in from far away in terms of both taste and carbon footprint, especially for vegetables brought up in winter from the Southern Hemisphere.”

I undoubtedly rely on them at any time when I would like one thing that’s out of — or not but fairly in — season, reminiscent of okra and corn, but additionally routinely maintain a inventory of greens that I generally use, reminiscent of inexperienced beans, carrots and broccoli. They make it really easy so as to add shade, texture and vitamins to soups, casseroles, stir-fries or frittatas.

Frozen greens are really easy to cook dinner with — and they’re significantly better than you assume

Best of all, for essentially the most half, with frozen greens, there isn’t any washing, peeling, slicing or chopping.

This week, I’m having somewhat enjoyable with the idea of a savory cobbler, and I went all in on the convenience foods. I picked up Italian chicken sausage, which already is nicely seasoned, poured within the odds and ends of frozen greens I had on hand, and even used refrigerated biscuit dough for the topping. The result’s a comforting dish that took me about 20 minutes to assemble and then 20 to bake.

A crispy phyllo topping makes this chicken pot pie a fast and straightforward weeknight meal

This recipe is an effective way to make use of up leftover well-seasoned baked chicken or roasted greens, too. Can’t embrace the refrigerated biscuit dough? I’ll admit it’s virtually as straightforward to make your individual drop biscuits from scratch.

Savory Chicken Sausage and Vegetable Cobbler

We consider cobblers as a dessert greatest made with seasonal fruit, however this enjoyable twist takes the comfortable dish in a savory path. The cobbler is greatest the day it’s made.

Storage Notes: Refrigerate for as much as 3 days. Reheat in a 300-degree oven till warmed by way of.

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• 4 tablespoons (1/2 stick/2 ounces) unsalted butter
• 1/4 cup (1 ounce) all-purpose flour
• 1 cup entire or low-fat milk
• 1 cup no-salt chicken broth
• 9 ounces candy or sizzling Italian chicken sausage hyperlinks (about 2 cups), diced
• 1 (8-ounce) package deal frozen blended greens, reminiscent of candy peas, corn and carrots (about 1 1/4 cups)
• 4 ounces white button mushrooms, sliced
• 1/4 teaspoon effective salt
• 1/2 teaspoon dried thyme
• 1 tablespoon sizzling sauce, reminiscent of Tabasco (elective)
• 1 (8-ounce) package deal refrigerated biscuit dough (about 5 biscuits)

Position a rack in the midst of the oven and preheat to 425 levels. Lightly grease an 8-inch sq. baking dish.

In a big saucepan over medium to medium-high warmth, soften the butter. Whisk within the flour and cook dinner, whisking always, till simply barely darkened, about 1 minute. Add the milk and broth and cook dinner, whisking always, till thickened and effervescent, about 5 minutes. Stir within the sausage, greens, mushrooms, salt, thyme and sizzling sauce, if utilizing. Cook, stirring often, till totally heated and thickened a bit extra, about 5 minutes. Spoon the combination into the ready baking dish.

Remove the biscuit dough from the packaging, and lower or break every biscuit into three even items. Dot the casserole with the dough, nestling each bit into the sausage combination however leaving area between them. The floor must be pretty evenly coated.

Bake for quarter-hour, or till the biscuits are browned and the filling is bubbly. Let relaxation for about 5 minutes earlier than serving.

Per serving (1 beneficiant cup)

Calories: 304; Total Fat: 15 g; Saturated Fat: 7 g; Cholesterol: 69 mg; Sodium: 767 mg; Carbohydrates: 30 g; Dietary Fiber: 3 g; Sugar: 5 g; Protein: 13 g

This evaluation is an estimate based mostly on accessible components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From recipes editor Ann Maloney.

Tested by Ann Maloney; e mail inquiries to [email protected].

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