Barbecued-Chicken Potpie

Recipe courtesy of wrysmyguy

1 teaspoon margarine or butter

Cooking spray

1 cup chopped onion

1/2 cup chopped green bell pepper

1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained

1 small garlic clove, minced

1 1/2 teaspoons cumin

1 teaspoon ground coriander

1/4 cup cider vinegar

1 container Lloyd’s Barbecue Shredded Chicken

chili sauce to taste (about ½ a 12 oz bottle)

1 (11.5-ounce) can refrigerated corn bread twists or bread sticks (low fat)

Preheat oven to 375°.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken, and chili sauce to taste and stir to combine. Spoon chicken mixture into 8x8-inch baking dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 20 minutes or until golden brown; let stand before serving.