Barbecued-Chicken Potpie

This is the kind of homey, dig-in food that we associate with family dinners. But don't worry: There are no frozen peas in the filling.

Yield: 8 servings

Ingredients

• 1  teaspoon  margarine or butter
• Cooking spray
• 2  cups  chopped onion
• 1/2  cup  chopped green bell pepper
• 1/3  cup  diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, 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 breast (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-salt chicken broth
• 1  (11.5-ounce) can refrigerated corn bread twists

Preparation

Preheat oven to 375°.

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° for 25 minutes or until golden brown; let stand 15 minutes before serving.

Nutritional Information

Calories:

394 (27% from fat)

Fat:

12g (sat 3.7g,mono 2g,poly 1g)

Protein:

33.1g

Carbohydrate:

40g

Fiber:

1.7g

Cholesterol:

78mg

Iron:

3.5mg

Sodium:

972mg

Calcium:

49mg