Pie: Barbecued Chicken Pot Pie
Source of Recipe
Cooking Light
List of 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 oz) 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 -- maybe less
4 cups shredded cooked chicken breast (about 1 1/2 lbs)
2 tablespoons brown sugar
1 oz. unsweetened chocolate -- grated
1 bottle chili sauce -- (12 oz.)
1 can low-salt chicken broth -- (10 1/2 oz.)
1 can refrigerated corn bread twists -- (11.5 oz.) Recipe
Preheat oven to 375.
Melt margarine in a large nonstick skilled 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 11 x 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 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.
Yield: 8 servings.
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