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    Barbecued-Chicken Pot Pie

    Recipe Introduction


    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 ounces) 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 bottle chili sauce -- (12 ounces)
    • 1 can low-salt chicken broth -- (10 1/2 ounces)
    • 1 can refrigerated corn bread twists -- (11.5 ounces)


    Instructions


    1. Preheat oven to 375.

    2. 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.

    3. 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.

    4. Yield: 8 servings.

    5. Calories: 394 (27% from fat); Fat 12 g (sat 3.7g, mono 2 g, poly 1 g), Protein 33.1 g; Carb 40 g, Fiber 1.7 g, Cholesterol 78 mg; iron 3.5 mg, Sodium 972 mg; Calcium 49 mg. (Weight Watchers 9 pts).



 

 

 


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