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Barbecued Chicken Pot Pie

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  Butter/Margarine 1 Teaspoon
  Cooking spray 1
  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.

Recipe Summary

Main Dish

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Barbecued Chicken Pot Pie Recipe