Barbecued-Chicken Potpie

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 27%
  • Fat: 12g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 33.1g
  • Carbohydrate: 40g
  • Fiber: 1.7g
  • Cholesterol: 78mg
  • Iron: 3.5mg
  • Sodium: 972mg
  • Calcium: 49mg

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

Preparation

  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.
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