Barbecued-Chicken Pot Pie
Low Fat Recipe
Rather than actually baking in a crust, this Barbecued-Chicken Pot Pie made in a baking pan with a lattice-look crust that is made using cornbread twists. Barbecue version adds tangy flavor.
1 teaspoon butter
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 breasts (about 1-1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 12-ounce bottle chili sauce
1 can (10-1/2 ounce) low salt chicken broth
1 can (11.5-ounce) refrigerated corn bread twists
Preheat oven to 375 degrees. Melt margarine 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 (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 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
Yield: 8 servings
Calories: 394; Fat: 12g; Protein: 33g; Carbohydrates: 40g; Fiber: 1.7g; Sodium: 972mg