 |
Barbecued Chicken Potpie
1 tsp. margarine or butter
Cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
1/3 cup diced, seeded poblano chile or 1
(4.5 oz.) can chopped green chiles, drained
1 small garlic clove, minced
1 1/2 tsp. cumin seeds
1 tsp. ground coriander |
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 lb.)
2 tablespoons brown sugar
1 oz. unsweetened chocolate, grated
1 (12 oz.) bottle chili sauce
1 (10 1/2 oz.) can low salt chicken broth
1 (11.5 oz.) can refrigerated corn bread twists |
Preheat oven to 375° F.
Melt margarine in a large nonstick skillet coated with
cooking spray over medium high heat. Add onion, peppers, and garlic, and
sauté 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 11 x 7 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° F. for
25 minutes or until golden brown; let stand 15 minutes before serving.
Yield: 8 servings.
CALORIES 394 (27% from fat); FAT 12g (sat 3.7g, mono 2g,
poly 1g); PROTEIN 33.1g; CARB 40g; FIBER 1.7g; CHOL 78 mg; IRON 3.5 mg;
SODIUM 972 mg; CALC 49 mg
|
|