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This hearty chicken sausage and vegetable cobbler recipe is based on ready meals

This hearty chicken sausage and vegetable cobbler recipe is based on ready meals

Savory Chicken Sausage and Vegetable Cobbler

Active time:20 minutes

Total time:40 minutes

Servings:6

Active time:20 minutes

Total time:40 minutes

Servings:6

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It’s spring, so you’ll probably see me staring and grazing at a farmers market almost every weekend. I’ll pick up purple asparagus, take advantage of the lean season for slopes, and get a bag of the little misshapen carrots, with green on them, just because they’re so cute.

I usually buy what I can consume and devour it all before falling asleep on Sunday night.

Fresh and in season is great. That said, when it comes to getting food on the table on a busy weeknight, I’m more likely to rummage through my freezer and reach for frozen vegetables. The small, tidy bags are always there for me, as is that friend I know I can call when I need her.

I’m not the only one singing their praises. Becky Krystal wrote a piece about their convenience and taste, noting that they have other virtues as well: “Foods intended to be frozen are picked at optimum ripeness and processed, often within hours of coming out of the field.” That means it could be better than items brought in from afar, both in flavor and carbon footprint, especially for vegetables raised in the Southern Hemisphere winter.”

I definitely rely on it when I need something that’s out—or not quite in—season, like okra and corn, but I also routinely keep a stash of veggies I use often, like green beans, carrots, and broccoli. They make it so easy to add color, texture and nutrients to soups, stews, stir-fries or frittatas.

Frozen vegetables are so easy to cook with – and they’re way better than you think

Best of all, frozen vegetables require no washing, peeling, slicing or chopping for the most part.

This week I’m having a little fun with the hearty cobbler concept, and I went all in on the convenience food. I grabbed Italian chicken sausage, already well seasoned, put in the frozen vegetable knick-knacks I had on hand, and even used refrigerated cookie dough for the topping. The result is a comforting dish that took me about 20 minutes to assemble and then 20 minutes to bake.

A crispy filo dough topping makes this chicken pot pie a quick and easy weeknight meal

This recipe is also a great way to use up leftover well-seasoned fried chicken or roasted vegetables. Can’t embrace the refrigerated cookie dough? I admit it’s almost as easy to make your own licorice cookies from scratch.

Savory Chicken Sausage and Vegetable Cobbler

We think of cobblers as a dessert best made with seasonal fruits, but this fun twist takes the cozy dish in a savory direction. The cobbler tastes best the day it is made.

Storage notes: Keep in the refrigerator for up to 3 days. Reheat in a 300 degree oven until well heated through.

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  • 4 tablespoons (1/2 stick/2 ounces) unsalted butter
  • 1/4 cup (1 ounce) all-purpose flour
  • 1 cup of whole or skim milk
  • 1 cup salt-free chicken stock
  • 9 ounces sweet or hot Italian chicken sausage links (about 2 cups), diced
  • 1 (8-ounce) package frozen mixed vegetables, such as sweet peas, corn, and carrots (about 1 1/4 cups)
  • 4 ounces white mushrooms, sliced
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon dried thyme
  • 1 tablespoon hot sauce, such as Tabasco (optional)
  • 1 (8-ounce) package refrigerated cookie dough (about 5 cookies)

Place a rack in the center of the oven and preheat to 425 degrees. Lightly grease an 8 inch square baking dish.

Melt the butter in a large saucepan over medium to medium heat. Whisk in the flour and cook, stirring constantly, until just slightly darker, about 1 minute. Add the milk and stock and cook, stirring constantly, until thick and bubbling, about 5 minutes. Stir in sausage, vegetables, mushrooms, salt, thyme, and hot sauce, if using. Cook, stirring occasionally, until well heated and slightly thickened, about 5 minutes. Spoon the mixture into the prepared baking dish.

Remove the cookie dough from the package and cut or break each cookie into three equal pieces. Brush the casserole with the dough, nesting each piece in the sausage mixture but leaving space between them. The surface should be covered fairly evenly.

Bake for 15 minutes, or until the cookies are brown and the filling is bubbling. Let rest for about 5 minutes before serving.

Per serving (1 generous cup)

Calories: 304; Total fat: 15 g; Saturated fat: 7 g; Cholesterol: 69 mg; Sodium: 767mg; Carbohydrates: 30 g; Dietary fiber: 3 g; sugar: 5 g; Protein: 13 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

From recipe editor Ann Maloney.

Tested by Ann Maloney; e-mail questions to [email protected]

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