Barbecued Chicken Pot Pie (from Cooking Light)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.8
  • Total Fat: 7.2 g
  • Cholesterol: 54.7 mg
  • Sodium: 235.0 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.3 g

View full nutritional breakdown of Barbecued Chicken Pot Pie (from Cooking Light) calories by ingredient
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Introduction

Savory dish that is great to make using left over turkey. Savory dish that is great to make using left over turkey.
Number of Servings: 8

Ingredients

    2 cup, chopped Onions, raw
    0.5 cup, chopped Green Peppers (bell peppers)
    0.5 cup Green Chili Peppers, canned
    2 clove Garlic
    1.5 tsp Cumin seed
    1 tsp Coriander leaf, dried
    0.25 cup Cider Vinegar
    2 cup, chopped or diced Turkey (dark meat)
    2 cup, chopped or diced Turkey (light meat)
    6 tsp packed Brown Sugar
    1 square (1 oz) Baking chocolate, unsweetened, squares
    6 serving Heinz Chili Sauce (1/4 cup) (by TREKKIEEM46)
    1 can (10.75 oz) Chicken Broth
    2 serving Jiffy Corn Bread Mini-Muffin (1 box = 12 mini-muffins)

Directions

Saute onion peppers and garlic with cooking spray for 5 minutes over medium high heat. Stir in cumin and coriander and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the turkey (or chicken if you prefer) and next 4 ingredients and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray. Prepare corn bread mix and dollop on top of chicken mixture. Bake at 375F for 25 minutes or until golden brown. Let stand 15 minutes before serving.

Serving Size: 8 servings

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