Dinner

Barbecued Chicken Pot Pie (from Cooking Light) is for Dinner.

Barbecued Chicken Pot Pie (from Cooking Light) takes 30 minutes to prepare.

Barbecued Chicken Pot Pie (from Cooking Light) takes 25 minutes to cook.

Barbecued Chicken Pot Pie (from Cooking Light) makes 8 servings.

The ingredients for Barbecued Chicken Pot Pie (from Cooking Light) are:

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)

Here is how you make Barbecued Chicken Pot Pie (from Cooking Light):

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

The nutritional information for Barbecued Chicken Pot Pie (from Cooking Light) is:

• 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

The dietary needs meet for Barbecued Chicken Pot Pie (from Cooking Light) is Low Fat