Barbecued Chicken Pot Pie (From Cooking Light)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
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INGREDIENTS
Nutrition- 1teaspoon butter
- 2cups chopped onions
- 1⁄2cup chopped green bell pepper
- 1
- 1
- 1 1⁄2teaspoons cumin seeds
- 1teaspoon ground coriander
- 1⁄4cup cider vinegar
- 4cups shredded cooked chicken breasts (about 1 1/2 pounds)
- 2tablespoons brown sugar
- 1ounce unsweetened chocolate, grated
- 1(12 ounce) bottle chili sauce
- 1(10 1/2 ounce) can low sodium chicken broth
- 1(11 1/2 ounce) can refrigerated cornbread twists dough
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DIRECTIONS
- Melt butter 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 and cook 15 minutes or until thick, stirring occasionally.
- Spoon chicken mixture into 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 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
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