Monday, December 29, 2008
Barbecued Chicken Pot Pie
1 t. butter
2 c. chopped onion
1/2 c. chopped green pepper
1 4 oz. can chopped green chiles
1 clove garlic, minced
1 t. ground coriander
1/4 c. cider vinegar
1 t. ground cumin
4 c. shredded cooked chicken breast (about 1 1/2 pounds)
1 1/3 c. chicken broth
2 T. brown sugar
1 oz. unsweetened chocolate, grated
12 oz. bottle chili sauce (find it near the ketchup)
1 can refrigerated corn bread twists (or regular breadsticks)
Preheat oven to 375.
Melt butter in a large skillet and add onion, pepper, chiles and garlic. Saute 5 minutes or until tender. Stir in coriander and cumin; cook for 2 minutes. Stir in vinegar.
Add chicken, broth, brown sugar, chocolate, and chili sauce; cook 15 minutes or until thick, stirring occasionally.
Spoon chicken mixture into an 11x7 inch baking dish coated with cooking spray. Unroll corn bread strips and place dough strips in a lattice fashion over chicken mixture.
Bake at 375 for 25 minutes or until golden brown. Let stand 15 minutes before serving.