BARBECUED-CHICKEN POTPIE Use this no-fuss recipe for quick weeknight meals or casual entertaining. Just add a salad or coleslaw. 1 teaspoon butter or stick margarine Cooking spray 2 cups chopped onion 1/2 cup chopped green bell pepper 1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, 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 breast (about 1 1/2 pounds) 1 1/4 cups fat-free, less-sodium chicken broth 2 tablespoons brown sugar 1 ounce unsweetened chocolate, grated 1 (12-ounce) bottle chili sauce 1 (11.5-ounce) can refrigerated corn bread twists or 1 (11-ounce) can refrigerated soft breadsticks

Preheat oven to 375°F.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, pepper, chile, and garlic, and sauté 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 (chicken through chili sauce), and cook until thick (about 15 minutes), stirring occasionally. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place dough strips in a lettice fashion over the chicken mixture. Bake at 375°F for 25 minutes or until golden brown; let stand 15 minutes before serving.

Serves 8.

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