Hot Dish with Sohla Kale & Sausage Pot Pie with Chili Biscuits
This recipe features tender sausage and fresh kale enveloped in a creamy sauce, topped with chili biscuits that bring a touch of heat.
Equipment
- 1 pressure cooker
Ingredients
Main ingredients
- 1 pound sausage good quality, no need for fancy stuff, just tasty
- 1 cup chopped kale fresh or frozen
- 1 medium onion diced small
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups biscuit mix
- ½ cup milk
- ¼ cup chopped green chilies
Instructions
Instructions
- Preheat your oven to 375°F so it’s ready to bake those spicy chili biscuits right after.
- In a big skillet over medium heat, cook the sausage until that perfect brown happens. You’ll notice the smell, the sizzle, that’s your cue it’s time to add the next stuff.
- Toss in your diced onion and minced garlic. Sauté them until that onion goes translucent, softening just right.
- Throw your chopped kale into the skillet. Cook it until it wilts and shrinks down. It’s gonna blend with the sausage for that hearty texture you’re craving.
- Pour in the chicken broth, heavy cream, paprika, salt, and pepper. Give it a good stir and let it simmer for about 5 minutes. You’re building layers of flavor, thickening it up just right.
- Transfer this whole mix to your baking dish. Mix the biscuit mix with milk and chopped green chilies until you got a dough. Drop spoonfuls over the top. Bake 20-25 minutes til those biscuits turn golden and delicious.
Notes
Use pre-cooked sausage or bulk sausage patties from the store to skip the browning step. Toss in frozen chopped kale instead of fresh so you don’t gotta wash and chop it. Grab a ready-made biscuit mix that only needs milk—less measuring, more dropping.