Barbecued Chicken Pot Pie Recipe


Main Ingredient


 Butter/Margarine1 Teaspoon
 Cooking spray1
 Onion2 Cup (32 tbs), chopped
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Poblano chile/4 1/2 ounce can chopped green chiles, drained1⁄3 Cup (5.33 tbs), seeded , diced
 Garlic1 Clove (5 gm), minced
 Cumin seeds1 1⁄2 Teaspoon
 Ground coriander1 Teaspoon
 Cider vinegar1⁄4 Cup (4 tbs)
 Cooked chicken breast1 1⁄2 Pound, shredded
 Brown sugar2 Tablespoon
 Unsweetened chocolate1 Ounce, grated
 Chili sauce12 Ounce (1 Bottle)
 Low salt chicken broth10 1⁄2 Ounce (1 Can)
 Corn bread twists11 1⁄2 Ounce (1 Can, Refrigerated Type)

Nutrition Facts

Serving size: Complete recipe

Calories 3465 Calories from Fat 1114

% Daily Value*

Total Fat 123 g190%

Saturated Fat 34.7 g173.7%

Trans Fat 0 g

Cholesterol 316.9 mg

Sodium 7030.4 mg292.9%

Total Carbohydrates 438 g146%

Dietary Fiber 46.1 g184.2%

Sugars 53.3 g

Protein 170 g339.3%

Vitamin A 360.5% Vitamin C 167.9%

Calcium 60.3% Iron 227.3%

*Based on a 2000 Calorie diet


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.