A new twist on pot pie...

Hello again my friends-- tonight I have something really good  BBQ Chicken Pot Pie and Butter Coffee Cake.   Oh baby hold on for these two......

The weather has been fantastic, and we have been enjoying every minute of it.  For most everyone pot pie is a standard comfort dish involving bland boiled chicken, nasty frozen veggie mix and goopy cream of chicken soup surrounded by a Pillsbury pre-made refridgerated pie crust.  Well my minions not tonight---- picture it super flavorful spicy succulent chicken in homemade saucek and topped with cornbread twists---- pretty and delicious.  Of course please change the recipe to suit your tastes--- more or less to fit your family's needs

BBQ Chicken PotPie
1 tsp butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced poblano chile, seeded OR 1 4.5oz can chopped green chiles drained (this is what I use)
1 small garlic clove minced or 1/2 Tablespoon jarred minced garlic
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds) -- the roasted birds at Walmart are really good for this recipe.
2 Tbsp brown sugar
1 oz unsweetened chocolate, grated
1 (12 oz) bottle chili sauce
1 (101/2oz) can low-salt chicken broth
1 can refigerated corn bread twists

1.  Preheat oven to 375 degrees.
2.  Melt margarine in a large non stick skillet coated with cooking spray over med high heat.Add onion, peppers, and garlic, and saute' 5 minutes.  Stir in cumin and coriander, and cook 2 minutes.  Stir in vinegar, scraping skilet to loosen the browned bits.  Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally.  Spoon chicken mixture into 11 x 7 inch baking dish coated with coking spray.
3.  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 clden brown;  let stand 15 minutes before serving. 
Yield 8 servings


"Sara Lee" Butter Cake

1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 TBSP butter extract
1 TBSP vanilla
1/2 cup sugar
2 TBSP cinnamon

Preheat oven to 350 degrees.

Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.  Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan.  Mix sugar and cinnamon and sprinke 1/2 mixture over batter.  Swirl knife through in an "S" pattern.  Bake for 30 - 35 minutes.

Drizzle with the following:
1 cup powered sugar
1 TBSPhot milk
1/2 tsp butter extract
1/4 tsp vanilla

This is really really good warm with a steaming cup of Spiced Chai!!! 
My very favorite Sara Lee items is the Butter Coffeecake and the Cherry Cheesecake. 
Have a great weekend and I might talk to you again this weekend.
Happy eating my followers :)