Barbecued Chicken Pot Pie (From Cooking Light) Recipe

Name: Barbecued Chicken Pot Pie (From Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 2 cups chopped onions; 1/2 cup chopped green bell pepper; 1 cup diced seeded poblano chiles or (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

Servings: persons

1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup diced seeded poblano chiles or (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

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.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon butter, 2 cups chopped onions, 1/2 cup chopped green bell pepper, 1 cup diced seeded poblano chiles or (4 1/2 ounce) can chopped green chilies, drained, and more.

Yes, Barbecued Chicken Pot Pie (From Cooking Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Barbecued Chicken Pot Pie (From Cooking Light)

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