Chicken Thigh Pie

Made This Recipe? Add Your Photo

Total Time
15 mins
30 mins

This is budget friendly and good! From Rachael Ray

Skip to Next 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.
Most Helpful

5 5

I tried this tonight - it's wonderful! I halved the recipe, used orange juice, a little less olive oil, and lower fat butter to reduce the calories. The recipe doesn't say when to add the potatoes; you add them when returning the chicken to the pan! It is really tasty, and definitely worth trying! By the way - HALF the recipe yields six good size servings!