Name: BBQ Chicken Potpie With Cornbread Crust
Yield: Feeds about 6 hearty portions at my house
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 cups chopped onion; Two 4.5-ounce cans of chopped green chilies; 1 teaspoon minced garlic; 2 teaspoons cumin seeds; 1 teaspoon ground coriander; 1/4 cup vinegar (preferably cider vinegar); 5 previously cooked chicken legs, shredded; 2 tablespoons brown sugar; 1-ounce unsweetened chocolate, finely chopped; One 12-ounce bottle chili sauce; 1 cup chicken broth; 2 boxes cornbread mix (I use Jiffy); 2 large eggs; 2/3 cup milk (water or chicken broth also work well); Salt and pepper to taste

Directions

Preheat oven to 375.
In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
Serve hot.