Barbeque Chicken Pot Pie

                           Chicken Pot Pie???? but it's Cinco de Mayo!!!!!!!!!

I will admit....this year, for some unknown reason...I've really craved mexican food in order to celebrate Cinco de Mayo!

however....we had a Nicaragua Missions trip re-union.....

well, that put a stop to any fun dinner because Miller also has basketball tryouts this week...everyday...until 6:45 and the meeting started at 7:00!!

so....as a compromise...when we picked up the Johnny Ray's pie to take as my contribution for the dessert....(5 years ago you couldn't have paid me to take a "store bought" dessert to anything!) These days...I'm doing good just eat my own breakfast!!!! anyway...when we picked up the pie we also picked up a pound of their chopped white chicken...what a wonderful invention!! That and the rotisserie chicken from the grocery store have majorly simplified alot of our lives!!

and I was satisfied with my barbeque chicken pot pie with a cornbread crust for Cinco de Mayo! at least the sauce somewhat resembles that of a true Mole sauce....and it was...Oh so yummy!!!!  Hope you enjoy!!

                                                    Barbeque Chicken Pot Pie
      
1 T butter
1 large onion, diced
1/2 green bell pepper, diced
2 cloves minced garlic
-saute all together for 3-4 minutes, add
1 small can chopped green chilies
-continue sauteing for 3-4 more minutes.....
add
1 1/4 C chicken broth
1/4 C apple cider vinegar
2 T brown sugar
1- 1 1/2 lbs chopped chicken
1 12oz bottle chili sauce
1 1oz square unsweetened chocolate, grated finely ( trust me...this is what makes it!!!)

cook for 10 minutes or so until slightly thickened

place in greased 7 x 11 pan or slightly larger....and top with any of these variations of cornbread crust:

* one refrigerated roll of cornbread twists....twisted together to make a lattice crust- bake 350 for 30- 40 minutes...let sit 10-15 minutes before serving.

* 1 box of Jiffy cornbread muffin mix, made as package instructs and poured over chicken mixture- bake 350 for 30-40 minutes or until slightly browned...let sit 10-15 minutes before serving.

* or Cornbread Batter
3/4 C selfrising buttermilk cornmeal
3/4 C all purpose flour
1/2 t salt
2 t baking powder
2 T sugar
1 egg, slightly beaten
3 T oil
1/2 C milk, a tad more if seems a bit dry....but it probably won't need it!
* optional....1 T chopped jalopeno peppers....I didn't do it but that's not to say it wouldn't be good!
-pour over chicken mixture evenly, bake at 350 for 30-40 minutes or until crust is slightly browned....let sit for 10-15 minutes before serving.
DELICIOUS!!!!!!!!!!

*I've done each of these cornbread toppings and they are ALL delicious!!!! It just depends on what I have on hand at the time!!!!