Title: Barbecued-chicken potpie (corrected)
 Categories: Chicken & p, Cooking lig
      Yield: 8 Servings
 
      1 ts Margarine Or Butter
           Cooking Spray
      2 c  Onion; Chopped
    1/2 c  Green Bell Pepper; Chopped
    1/3 c  Poblano Chile Or 4.5 Oz
           -Green Chiles; Drained And
           -Chopped
      1 sm Garlic Clove; Minced
  1 1/2 ts Cumin Seed
      1 ts Ground Coriander
    1/4 c  Cider Vinegar
      4 c  Shredded Cooked Chicken
           -Breast; (About 1 1/2 Lbs.)
      2 tb Brown Sugar
      1 oz Unsweetened Chocolate;
           -Grated
      1    Bottle; (12 Oz.) Chili Sauce
      1 cn (10 1/2 Oz.) Low-Salt
           -Chicken Broth
      1 cn (11.5 Oz.) Refrigerated Corn
           -Bread Twists
 
  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