Barbecued Chicken Pot Pie (from Cooking Light)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 teaspoon butter
• 2 cups chopped onions
• 1/2 cup chopped green bell pepper
• 1/3 cup diced seeded poblano chiles or 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 small garlic clove, minced
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• 1/4 cup cider vinegar
• 4 cups shredded cooked chicken breasts (about 1 1/2 pounds)
• 2 tablespoons brown sugar
• 1 ounce unsweetened chocolate, grated
• 1 (12 ounce) bottle chili sauce
• 1 (10 1/2 ounce) can low sodium chicken broth
• 1 (11 1/2 ounce) can refrigerated cornbread twists dough

Recipe

• 1 melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• 2 add onion, peppers and garlic and saute 5 minutes. stir in cumin and coriander and cook 2 minutes.
• 3 stir in vinegar, scraping skillet to loosen browned bits. add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
• 4 spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
• 5 unroll corn bread dough, separating into strips. place strips in a lattice fashion over chicken mixture.
• 6 bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.