Barbecued-Chicken Potpie

Barbecued-Chicken Potpie
Barbecued-Chicken Potpie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    teaspoon margarine or butter

  • Cooking spray

  • 2

    cups chopped onion

  • 1/2

    cup chopped green bell pepper

  • 1/3

    cup diced, seeded poblano chile

  • OR

  • 1

    (4.5-ounce) can chopped green chiles drained

  • 1

    small garlic clove minced

  • 1 1/2

    teaspoons cumin seeds

  • 1

    teaspoon ground coriander

  • 1/4

    cup cider vinegar

  • 4

    cups shredded cooked chicken breast (about 1 1/2 pounds)

  • 2

    tablespoons brown sugar

  • 1

    ounce unsweetened chocolate grated

  • 1

    (12-ounce) bottle chili sauce

  • 1

    (10 1/2-ounce) can low-salt chicken broth

  • 1

    (11.5-ounce) can refrigerated corn bread twists

Directions

Preheat oven to 375º. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 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 11 × 7-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 375º for 25 minutes or until golden brown; let stand 15 minutes before serving.

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