Barbecued Chicken Pot Pie
|Onion||2 Cup (32 tbs), chopped|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Poblano chile/4 1/2 ounce can chopped green chiles, drained||1⁄3 Cup (5.33 tbs), seeded , diced|
|Garlic||1 Clove (5 gm), minced|
|Cumin seeds||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Cooked chicken breast||1 1⁄2 Pound, shredded|
|Brown sugar||2 Tablespoon|
|Unsweetened chocolate||1 Ounce, grated|
|Chili sauce||12 Ounce (1 Bottle)|
|Low salt chicken broth||10 1⁄2 Ounce (1 Can)|
|Corn bread twists||11 1⁄2 Ounce (1 Can, Refrigerated Type)|
1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, chile, and garlic; saute 5 minutes. Add cumin seeds and coriander; saute 2 minutes. Stir in cider vinegar, scraping skillet to loosen browned bits. Add chicken and next 4 ingredients; cook 15 minutes or until thick, stirring occasionally. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
3. 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.