Chicken-Chile Cobbler With Smoked Sausage and Black-Eyed Peas

I can already see your face when you read the title. You are thinking that this will be to much trouble and “ooh, it has black eyed peas in it.” You have got to trust me on this one. This is so good and really easy and makes a great dish for company. It comes from an old Southern Living Magazine and it is tried and true.
1 (16 oz) packge frozen black eyed peas
2 tables butter
1 large sweet onion, diced
1 large poblano pepper, seeded and diced
1/4 cup flour
1 (1.25 oz) envelope white chicken chili seasoning mix
3 cups chicken broth
3 cups chopped cooked chicken (to make this simple, use a bought roasted chicken)
Wild Rice Crust Batter *Recipe follows these directions
Cook peas according to package directions; drain.
Preheat oven to 425. Melt butter in a dutch oven over medium high heat; add sausage, and saute 3 min or until iightly browned. Add onions and poblano pepper, and saute 3 mins. Add flour and seasoning mix; cook, stirring constantly for 1 min.
Gradually add chicken broth, stirring to loosen particles from bottom of dutch oven.Cook, stirring constantly, 3 min or until broth begins to thicken. Stir in black eyed peas and chicken, and bring to a boil.
Meanwhile, prepare wild rice crust batter as directed. Spoon hot chicken mixture into a lightly greased 13×9 baking dish. Spoon Wild Rice Crust batter immediately over hot chicken mixture. Bake at 425 for 35 to 40 min or until crust is golden brown and cooked through.
Wild Rice Crust Batter
1 (8 oz) pouch ready to serve long grain and wild rice mix (we used Uncle Ben’s Long Grain & Wild Ready Rice)
1 cup all purpose baking mix (such as Bisquick)
1/4 cup milk
1 large egg, lightly beaten
Stir together rice and baking mix in a large bowl. Make a well in center of mixture and stir in milk and egg, just uintil moistened. Use immediately.