Barbecued Chicken Potpie (Corrected) Recipe

Ingredients

• 1 tsp Margarine Or possibly Butter Cooking Spray
• 2 c. Onion
• Minced
• 1/2 c. Green Bell Pepper
• Minced
• 1/3 c. Poblano Chile Or possibly 4.5 Ounce Green Chiles
• Liquid removed And Minced
• 1 sm Garlic Clove
• Chopped
• 1 1/2 tsp Cumin Seed
• 1 tsp Grnd Coriander
• 1/4 c. Cider Vinegar
• 4 c. Shredded Cooked Chicken Breast
• (About 1 1/2 Lbs.)
• 2 Tbsp. Brown Sugar
• 1 ounce Unsweetened Chocolate
• Grated
• 1 bot
• (12 Ounce.) Chili Sauce
• 1 can (10 1/2 Ounce.) Low-Salt Chicken Broth
• 1 can (11.5 Ounce.) Refrigerated Corn Bread Twists

Instructions

1. Preheat oven to 375.
2. Heat margarine in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add in onion, peppers, and garlic, and saute/fry 5 min.
4. Stir in cumin and coriander, and cook 2 min.
5. Stir in vinegar, scraping skillet to loosen browned bits.
6. Add in the chicken and the next 4 ingredients (chicken through broth), and cook 15 min or possibly till thick, stirring occasionally.
7. Spoon chicken mix into a 11x7 inch baking dish coated with cooking spray.
8. Unroll corn bread dough, separating into strips.
9. Place strips in a lattice fashion over chicken mix.
10. Bake at 375 for 25 min or possibly till golden; let stand 15 min before serving.