Barbecued-Chicken Potpie

Ingredients

• 2 tablespoons brown sugar 
• 12 ounce chili sauce 
• 0.3 cup cider vinegar 
• 1.5 pounds chicken breast shredded cooked
• 11.5 ounce corn bread twists refrigerated canned
• 1.5 teaspoons cumin seeds 
• 1 small garlic clove minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground coriander 
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon butter 
• 2 cups onion chopped
• 4.5 ounce poblano chile diced green seeded drained chopped canned
• 1 ounce chocolate unsweetened grated

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add onion, peppers, and garlic, and saut 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits.
4. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.
5. Unroll corn bread dough, separating into strips.
6. Place strips in a lattice fashion over chicken mixture.
7. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.