Barbecued-chicken potpie (corrected)
Last updated 6/12/2012 1:07:09 AM. Recipe ID 32981. Report a problem with this recipe.
Title: Barbecued-chicken potpie (corrected)
Categories: Chicken & p, Cooking lig
Yield: 8 Servings
1 ts Margarine Or Butter
2 c Onion; Chopped
1/2 c Green Bell Pepper; Chopped
1/3 c Poblano Chile Or 4.5 Oz
-Green Chiles; Drained And
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;
1 Bottle; (12 Oz.) Chili Sauce
1 cn (10 1/2 Oz.) Low-Salt
1 cn (11.5 Oz.) Refrigerated Corn
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
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
Didn't find the recipe you were looking for? Search for more here!