Recipe - Barbecued-Chicken Potpie (Corrected)

1 teaspoon Margarine Or Butter
Cooking Spray
2 cup Onion; Chopped
One half cup Green Bell Pepper; Chopped
1/3 cup Poblano Chile Or 4.5 Oz
Green Chiles; Drained And
Chopped
1 small Garlic Clove; Minced
1 One half teaspoon Cumin Seed
1 teaspoon Ground Coriander
One fourth cup Cider Vinegar
4 cup Shredded Cooked Chicken
Breast; (About 1 One half Lbs.)
2 tablespoon Brown Sugar
1 ounce Unsweetened Chocolate;
Grated
1 Bottle; (12 Oz.) Chili Sauce
1 cn (10 One half Oz.) LowSalt
Chicken Broth
1 cn (11.5 Oz.) Refrigerated Corn
Bread Twists

Preheat oven to 375. Melt margarine in a large nonstick skillet coated with
cooking spray over mediumhigh heat. Add onion, peppers, and garlic, and
saute 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 a 11x7 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 for 25 minutes or until golden
brown; let stand 15 minutes before serving.

Shared by Jill Proehl, REG 2, St. Louis, MO

Recipe by: Cooking Light, Jan/Feb 1998

Posted to recipeludigest by Jill Proehl jpxtwo@swbell.net on Feb 25,
1998