Barbecued-chicken potpie (corrected)

8 Servings

Ingredients

Quantity Ingredient
1 teaspoon Margarine Or Butter
Cooking Spray
2 cups Onion; Chopped
½ cup Green Bell Pepper; Chopped
⅓ cup Poblano Chile Or 4.5 Oz Green Chiles; Drained And Chopped
1 small Garlic Clove; Minced
1½ teaspoon Cumin Seed
1 teaspoon Ground Coriander
¼ cup Cider Vinegar
4 cups Shredded Cooked Chicken Breast; (About 1 1/2 Lbs.)
2 tablespoons Brown Sugar
1 ounce Unsweetened Chocolate; Grated
1 Bottle; (12 Oz.) Chili Sauce
1 can (10 1/2 Oz.) Low-Salt Chicken Broth
1 can (11.5 Oz.) Refrigerated Corn Bread Twists

Directions

Preheat oven to 375. Melt margarine in a large nonstick skillet 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 a 11x7 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.

Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Cooking Light, Jan/Feb 1998 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 25, 1998

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