Chicken Thigh Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 sweet potatoes, peeled and cut into 1-inch dice
• 1 tablespoon extra virgin olive oil
• 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• salt & fresh ground pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1/4 cup oranges or 1/4 cup pineapple juice
• 1/2 cup barbecue sauce
• 4 scallions, thinly sliced
• 1 cup frozen peas, defrosted
• 2 (8 1/2 ounce) boxes cornbread mix, such as jiffy brand
• 2 eggs
• 2/3 cup milk

Recipe

• 1 preheat oven to 400°f (for jiffy) for the cornbread.
• 2 place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. drain the cooked potatoes and reserve.
• 3 while the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of evoo, about 1 tablespoon. season the chicken thighs with salt and pepper, and add to the hot pan. cook the chicken, stirring occasionally, until golden brown, about 5 minutes.
• 4 remove the browned chicken to a plate and add the butter to the pan to melt. sprinkle the flour over the melted butter and cook for about a minute. whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. add the barbecue sauce, scallions, peas and reserved chicken to the pan, and stir to combine. season again with salt and pepper and transfer to a casserole dish.
• 5 prepare cornbread batter according to package directions. spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.