Barbecued Chicken Pot Pie (From Cooking Light) - cooking recipe

Ingredients

1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup diced seeded poblano chiles or (4 1/2 ounce) can chopped green chilies, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breasts (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12 ounce) bottle chili sauce
1 (10 1/2 ounce) can low sodium chicken broth
1 (11 1/2 ounce) can refrigerated cornbread twists dough

Preparation

Melt butter in a large nonstick skillet coated with cooking spray 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 11x7 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 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.