Chicken Thigh Pie Recipe

Name: Chicken Thigh Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 ounce) boxes cornbread mix, such as Jiffy brand; 2 eggs; 2/3 cup milk

Servings: persons

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

1
Preheat oven to 400u00b0F (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.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Thigh Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Thigh Pie

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