Barbecued Chicken Pot Pie From Cooking Light

Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.

Steps

Melt butter in a large nonstick skillet coated with cooking spray over medium-high 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 and cook 15 minutes or until thick , stirring occasionally.

Spoon chicken mixture into 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 degrees for 25 minutes or until golden brown.

Let stand 15 minutes before serving.

Ingredients

butter, onions, green bell pepper, poblano chiles, garlic clove, cumin seeds, ground coriander, cider vinegar, cooked chicken breasts, brown sugar, unsweetened chocolate, chili sauce, low sodium chicken broth, refrigerated cornbread twists dough