Barbecued Chicken Pot Pie
Since they don't make the corn bread sticks anymore, and I can't even find regular bread sticks, I used crescent rolls cut like sticks. That works, but this is better with corn bread, so I will make my own corn bread in the bread machine, cut it into sticks, and try using them.
Since they don't make the corn bread sticks anymore, and I can't even find regular bread sticks, I used crescent rolls cut like sticks. That works, but this is better with corn bread, so I will make my own corn bread in the bread machine, cut it into sticks, and try using them.
- 1 teaspoon ground coriander
- cooking spray
- 1/2 cup chopped green bell pepper
- 1/4 cup cider vinegar
- 2 tablespoons brown sugar
- 2 cups chopped onion
- 1 small garlic clove minced
- 1 1/2 teaspoon cumin seeds
- 1 teaspoon margarine or butter
- 1/3 cup diced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles,
- 4 cups shredded cooked chicken breast (about 1-1/2 pounds)
- 1 ounce unsweetened chocolate grated
- 1 (12-ounce) bottle chili sauce
- 1 (101/2-ounce) can low-salt chicken broth
- 1 (11.5-ounce) can refrigerated corn bread twists
- Carbohydrate 13.3279054537532 g
- Cholesterol 0 mg
- Fat 3.92679008610765 g
- Fiber 1.08686183019156 g
- Protein 1.10167974665126 g
- Saturated Fat 1.78817253584647 g
- Serving Size 1 1 Serving (85g)
- Sodium 22.1118697842558 mg
- Sugar 12.2410436235617 g
- Trans Fat 0.170224755899464 g
- Calories 99 calories
Step-by-step
- 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.
Unsweetened chocolate performs the heaviest lifting in this filling, acting as a rich, bitter ballast that grounds the sharp tang of cider vinegar and the high sugar content of chili sauce. When grating the one ounce of chocolate into the skillet, ensure the pieces are fine enough to melt rapidly into the warm chicken broth without seizing. Toasting the whole cumin seeds and ground coriander in the pan for two minutes releases fat-soluble aromatic compounds into the margarine, fundamentally altering the flavor profile before the liquid ingredients dilute the fat phase. Scrape the bottom of the pan vigorously with a wooden spoon when adding the cider vinegar; those browned fond bits contribute essential umami depth that plain chicken broth alone cannot replicate. Cooking the chicken mixture down for 15 minutes drives off excess moisture, ensuring the sauce achieves the viscosity required to hold its shape when scooped rather than running like soup across the plate. Substitutions in the topping require careful attention to chemistry because dough formulations behave differently under heat. While refrigerated corn bread twists offer convenience, swapping them for traditional crumbly corn bread alters the final moisture absorption and structural integrity of the crust. Operating an oven at 375 degrees Fahrenheit provides the precise thermal energy needed to brown the exterior starches of the dough strips while preventing the underlying sugars in the chili sauce and brown sugar from scorching during the 25 minutes of baking time. Allowing the baked dish to rest for 15 minutes before serving permits the internal starches to gelatinize fully, transforming a loose, bubbling filling into cohesive portions that maintain their geometry upon plating.
