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Barbecued-Chicken Pot Pie




Source of Recipe


ww


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)

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.


8 servings.
9 points per serving


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.