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Barbecued-Chicken Potpie

Yield 8 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 394
  • caloriesfromfat 27 %
  • fat 12 g
  • satfat 3.7 g
  • monofat 2 g
  • polyfat 1 g
  • protein 33.1 g
  • carbohydrate 40 g
  • fiber 1.7 g
  • cholesterol 78 mg
  • iron 3.5 mg
  • sodium 972 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  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.