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Thread: help me bbq chicken pot pie

  1. #1
    Join Date
    Aug 2001
    Location
    Kansas City
    Posts
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    help me bbq chicken pot pie

    I was searching for old threads on this and can't find anything, but I know it is here. Anyway, I am trying to make a BBQ chicken pot pie/casserole. I have the recipe for the one topped with cornbread sticks. I want to make the one topped with cornbread. I used to have printouts and comments written on them, etc. but cannot find them anywhere (I'll probably find them tomorrow after I have figured this all out). Anyway, if you have a link to old discussions of this dish, or any recipes, etc. I would love your help.

    TIA! Kelly

  2. #2
    Join Date
    Mar 2003
    Location
    at work in Ohio
    Posts
    2,121
    Is this it?

    Barbecued-Chicken Potpie

    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

    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.

    Yield: 8 servings

    CALORIES 394 (27% from fat); FAT 12g (sat 3.7g,mono 2g,poly 1g); PROTEIN 33.1g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 972mg; FIBER 1.7g; IRON 3.5mg; CARBOHYDRATE 40g

    Cooking Light, JANUARY 1998

  3. #3
    Join Date
    Aug 2001
    Location
    Kansas City
    Posts
    1,295
    Yes, that is actually the recipe I have. I had found another one (on this BB, I think) that had a cornbread topping. It was very similar, but I put two together--choosing some things from both. I can't find that one.

    I do appreciate your help, though.

  4. #4
    Join Date
    Dec 2003
    Location
    In my heaven on earth
    Posts
    13,237


    "Life isn't about finding yourself. Life is about creating yourself" ~ George Bernard Shaw


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