Barbecued-Chicken Potpie (Corrected)

8 Servings

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Barbecued-Chicken Potpie (Corrected) Ingredients

1 ts Margarine Or Butter	1/4 c Cider Vinegar
Cooking Spray	4 c Shredded Cooked Chicken
2 c Onion; Chopped	2 tb Brown Sugar
1/2 c Green Bell Pepper; Chopped	1 oz Unsweetened Chocolate;
1/3 c Poblano Chile Or 4.5 Oz	1 Bottle; (12 Oz.) Chili Sauce
1 sm Garlic Clove; Minced	1 cn (10 1/2 Oz.) Low-Salt
1 1/2 ts Cumin Seed	1 cn (11.5 Oz.) Refrigerated Corn
1 ts Ground Coriander

Instructions for Barbecued-Chicken Potpie (Corrected)

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. Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Cooking Light, Jan/Feb 1998 Posted to recipelu-digest by Jill Proehl on Feb 25, 1998

Main Ingredient: ChickenCuisine: Uncategorized