Barbecued Chicken Pot Pie Recipe
Ingredients
| 1 teaspoon butter or stick margarine | ||
| Cooking spray | ||
| Onion | 2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Green chiles | 1/3 Cup (16 tbs), drained | |
| Garlic | 1 Clove (5gm), minced | |
| Cumin seeds | 1 1/2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Cooked chicken breast | 4 Cup (16 tbs), shredded | |
| Brown sugar | 2 Tablespoon | |
| Unsweetened chocolate | 1 Ounce, grated | |
| Chili Sauce | 1 Bottle (1l) | |
| Chicken broth | 1 Can (10oz) | |
| Corn bread | 1 Can (10oz), refrigerated | |
Directions
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.
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.
Chef
