Classic Bayou Country Chicken Pot Pie

1 Tbsp olive oil
1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, minced
8 oz chicken thigh meat, chopped
1 (14 oz size) can stewed tomatoes
8 oz cooked smoked sausage, diced
dash or two of hot pepper sauce
2 1/4 cups buttermilk baking mix
3/4 tsp dried thyme
1/8 tsp black pepper
2/3 cup milk

Preheat oven to 450 degrees.
Heat oil in 10 inch cast iron skillet over medium-high heat.
When hot, add the onion and bell pepper and cook for 2 or 3 minutes or until veggies soften.
Add the garlic, stir, then add chicken meat and cook, stirring until chicken is no longer pink, about 1 or 2 minutes.
Pour in the tomatoes, add the sausage and hot pepper sauce, stir, reduce heat to low and cook for 5 minutes.
While that cooks, get out a bowl and mix together the buttermilk baking mix, the dried thyme, black pepper, and the milk, stirring until just combined - don't over mix.
Drop this buttermilk batter by big tablespoons in piles over the chicken mixture in the skillet.
Bake in preheated oven (in the skillet) until biscuit top is golden brown and the chicken mixture is bubbling hot, about 15 to 18 minutes.
Remove and let stand at room temperature for 5 minutes before cutting to serve.