Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A Different Chicken Pot Pie
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- #24713
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 teaspoon butter
2 cups chopped onion
1/2 cup chopped green bell pepper
4 ounces canned chopped green chiles
1 clove garlic, minced
1 1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
12 ounces chili sauce
10 ounces chicken broth
1 package refrigerated corn bread twists
directions
Preheat oven to 375 degrees F.
Melt the butter in a large skillet over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits.
Add the chicken and the next 4 ingredients, and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a greased 11 x 7-inch baking dish. Unroll corn bread dough, separating into strips.
Place strips in a lattice fashion over chicken mixture. Bake for 25 minutes or until golden brown; let stand 15 minutes before serving.
added by
supersalad
nutrition data
407 calories, 12 grams fat, 40 grams carbohydrates, 36 grams protein per serving.
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