BBQ Chicken Potpie With Cornbread Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 375.
2. In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
3. 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.
4. 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.
5. 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).
6. Serve hot.
7. Feeds about 6 hearty portions at my house
8. 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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