Ingredientes para Barbecued Chicken Pot Pie From Cooking Light
- 2 tablespoons butter
- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- unit Poblano Chiles
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons apple cider vinegar
- 2 cups shredded cooked chicken
- unit Brown Sugar
- 1 tablespoon dark chocolate (unsweetened, finely chopped)
- 1/2 cup BBQ sauce
- 1/4 cup chicken broth
- 1 (12-ounce) tube refrigerated cornbread twists dough
- cooking spray
- 1/4 teaspoon cayenne pepper (or to taste)
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Cómo preparar Barbecued Chicken Pot Pie From Cooking Light
- Melt 2 tablespoons of butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced) and sauté for 5 minutes, until softened.
- Stir in 1 teaspoon ground cumin and 1 teaspoon ground coriander and cook for 2 minutes.
- Stir in 2 tablespoons apple cider vinegar, scraping the skillet to loosen any browned bits.
- Add 2 cups shredded cooked chicken, 1/2 cup BBQ sauce, 1 tablespoon dark chocolate (unsweetened, finely chopped), 1/4 teaspoon cayenne pepper (or to taste), and 1/4 cup chicken broth. Cook for 15 minutes, or until the sauce has thickened, stirring occasionally.
- Preheat your oven to 375°F (190°C). Spoon the chicken mixture into an 11x7 inch baking dish coated with cooking spray.
- Unroll one 12-ounce tube of refrigerated cornbread dough, separating into strips.
- Arrange the cornbread strips in a lattice pattern over the chicken mixture.
- Bake for 25-30 minutes, or until the cornbread is golden brown and the filling is bubbly.
- Let stand for 15 minutes before serving to allow the filling to set slightly.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
40g
Fat
15g
Carbs
6g
