Barbecued-Chicken Potpie

Recipe Ingredients

1 teaspoon	5ml	Margarine or butter
		Cooking spray
2 cups	125g / 4.4oz	Onion - chopped
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1/3 cup	48g / 1.7oz	Poblano chile or 4.5 oz green chiles - drained and chopped
1 cup	93g / 3.3oz	Garlic clove - minced (small)
1 1/2 teaspoons	7.5ml	Cumin seed
1 teaspoon	5ml	Ground coriander
14 cups	3318ml	Cider vinegar
4 cups	250g / 8.8oz	Shredded cooked chicken breast - (about 1 1/2 lbs.)
2 tablespoons	30ml	Brown sugar
1 oz	28g	Unsweetened chocolate - grated
1		-- (12 oz.) chili sauce
1		Low-salt chicken broth - (10 1/2 oz.)
1		Refrigerated corn bread twists - (11.5 oz.)

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1998

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