Barbecued-chicken potpie (corrected)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Margarine Or Butter |
| Cooking Spray | ||
| 2 | cups | Onion; Chopped |
| ½ | cup | Green Bell Pepper; Chopped |
| ⅓ | cup | Poblano Chile Or 4.5 Oz Green Chiles; Drained And Chopped |
| 1 | small | Garlic Clove; Minced |
| 1½ | teaspoon | Cumin Seed |
| 1 | teaspoon | Ground Coriander |
| ¼ | cup | Cider Vinegar |
| 4 | cups | Shredded Cooked Chicken Breast; (About 1 1/2 Lbs.) |
| 2 | tablespoons | Brown Sugar |
| 1 | ounce | Unsweetened Chocolate; Grated |
| 1 | Bottle; (12 Oz.) Chili Sauce | |
| 1 | can | (10 1/2 Oz.) Low-Salt Chicken Broth |
| 1 | can | (11.5 Oz.) Refrigerated Corn Bread Twists |
Directions
Preheat oven to 375. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a 11x7 inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.
Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Cooking Light, Jan/Feb 1998 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 25, 1998