s BARBECUED-CHICKEN POTPIE **** s   



Yields: 0


Ingredients


 
Instructions
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2-4-16 very good, could not find refrigerated corn bread twists ? so used crescent rolls cut in to strips
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Instructions:
This is the kind of homey, dig-in food that we associate with family
dinners. But don't worry: There are no frozen peas in the filling.
1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped
green chiles, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (10 1/2-ounce) can low-salt chicken broth
1 (11.5-ounce) can refrigerated corn bread twists
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 sauté 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 11 x
7-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.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 394(27% from fat); FAT 12g (sat 3.7g,mono 2g,poly 1g);
PROTEIN 33.1g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 972mg; FIBER
1.7g; IRON 3.5mg; CARBOHYDRATE 40g
Cooking Light, JANUARY 1998

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