Chicken Thigh Pie

This is budget friendly and good! From Rachael Ray

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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 1/2ounce) boxes  cornbread mix, such as Jiffy brand
• 2  eggs
• 2⁄3 cup milk

Directions

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.