Recipe courtesy of Anna Shelley
BBQ Chicken Potpie With Cornbread Crust
- Yield: Feeds about 6 hearty portions at my house
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1183
- Total Fat
- 66
- Saturated Fat
- 19
- Carbohydrates
- 83
- Dietary Fiber
- 12
- Sugar
- 13
- Protein
- 60
- Cholesterol
- 339
- Sodium
- 2160
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.