Barbecued-Chicken Potpie
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 1
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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