How to Make a Barbecue Chicken Potpie

Instructions

• 1

  Start by preparing the filling for the pie. Spray a large non-stick skillet with cooking spray and melt one teaspoon of unsalted butter in it over medium high heat.
• 2

  Add the chopped onion, peppers, and minced garlic to the skillet, and sauté for five minutes or until the onion is soft and translucent.
• 3

  Stir in the ground coriander and cumin seeds, and cook for a couple of minutes. Then, pour in ¼ cup of cider vinegar and stir to mix. Scrape the bottom of the skillet gently with a plastic or wooden spatula to loosen browned bits, if any.
• 4

  Add the cooked, shredded chicken breasts, brown sugar, grated unsweetened chocolate, and chilli sauce to the skillet, and toss to combine all the ingredients.
• 5

  Pour the chicken broth into the chicken mixture, and cook for 12 to 15 minutes, or until thick, stirring occasionally.
• 6

  Meanwhile prepare a 11x7 inch baking dish by spraying it with cooking spray and dusting it lightly with all purpose flour.
• 7

  Spoon the chicken mixture into the prepared baking dish, spreading it evenly with the help of a spatula.
• 8

  Open the corn bread dough can and separate the strips. Cover the chicken mixture with these strips in a lattice fashion and bake for 25 minutes, or until golden brown, in an oven preheated at 375 degrees Fahrenheit.
• 9

  Remove the pot from the oven when done, and allow it to cool for 15 minutes before serving.