BBQ chicken pot pie
Source of Recipe
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List of Ingredients
8 servings
1 tsp 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 tsp ground corriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds)
2 Tbs brown sugar
1 oz unsweetened chocolate, grated
1 (12 oz) bottle chili sauce ( I used Heinz)
1 (10.5 oz) can chicken broth
1 (11.5 oz) can refrigerated cornbread twists - don't need until you are preparing to serve
1. Preheat oven to 375 F.
2. Melt margarine in a large nonstick skillet coated with cooking spray over medium heat.
Add onion, peppers, and garlic; saute 5 minutes.
Stir in cumin and corriander and cook 2 minutes.
Stir in vinegar, scraping skillet to loosen browned bits.
Add the chicken and next 4 ingredients.
Cook 15 minutes or, until thickened, stirring occasionally.
3. Cool and freeze chicken.
Preparation:
1. Thaw chicken and place into an 11 X 7 inch baking dish.
2. Unroll cornbread twists and place n a lattice type criss-cross pattern over the chicken.
Bake as 375 for 25 minutes or until golden browned; let stand 15 minutes before serving.
Recipe
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