BBQ Chicken Potpie With Cornbread Crust

  • 1 T olive oil
  • 1 T unsalted butter
  • 2 C chopped onion
  • 2 (4.5oz) cans of chopped green chilies
  • 1 t minced garlic
  • 2 t cumin seeds
  • 1 t ground coriander
  • 1/4 c vinegar (preferably cider vinegar)
  • 5 previously cooked chicken legs, shredded
  • 2 T brown sugar
  • 1 oz unsweetened chocolate, finely chopped
  • 1 (12oz) bottle chili sauce
  • 1 C chicken broth
  • 2 boxes cornbread mix (I use Jiffy)
  • 2 large eggs
  • 2/3 C milk (water or chicken broth also work well)
  • Salt & pepper to taste
  • 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.

  • Feeds about 6 hearty portions at my house

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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