BBQ Chicken Potpie With Cornbread Crust

• 1 T olive oil
• 1 T unsalted butter
• 2 C chopped onion
• 2 (4.5oz) cans of chopped green chilies
• 1 t minced garlic
• 2 t cumin seeds
• 1 t ground coriander
• 1/4 c vinegar (preferably cider vinegar)
• 5 previously cooked chicken legs, shredded
• 2 T brown sugar
• 1 oz unsweetened chocolate, finely chopped
• 1 (12oz) bottle chili sauce
• 1 C chicken broth
• 2 boxes cornbread mix (I use Jiffy)
• 2 large eggs
• 2/3 C milk (water or chicken broth also work well)
• Salt & pepper to taste

1. Preheat oven to 375.
2. In a large skillet melt butter w/ olive oil over med.
3. heat.
4. Cook onion 'til soft.
5. Add green chilies, garlic, cumin and coriander.
6. Cook 3 to 4 min.
7. Add vinegar, scraping pan to loosen any caramelization.
8. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
9. Stir to combine & check for seasoning.
10. Bring to simmer and stir, cooking gently till thickened.
11. Allow to cool.
12. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
13. Spray a 9x13 pan with cooking spray then add chicken mixture.
14. Top w/ cornbread mix, smooth.
15. Bake 'til cornbread is lightly golden brown on top (about 23 min).
16. Serve hot.
17. Feeds about 6 hearty portions at my house
18. A viewer, who may not be a professional cook, provided this recipe.
19. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

olive oil, t, onion, green chilies, garlic, cumin seeds, ground coriander, vinegar, chicken, brown sugar, chocolate, chili sauce, chicken broth, cornbread mix, eggs, milk, salt

Taken from www.foodnetwork.com/recipes/bbq-chicken-potpie-with-cornbread-crust-recipe.html (may not work)