Chicken Thigh Pie

• 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 400u0b0F (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.

sweet potatoes, extra virgin olive oil, chicken thighs, salt, butter, flour, chicken stock, oranges, barbecue sauce, scallions, frozen peas, cornbread mix, eggs, milk

Taken from www.food.com/recipe/chicken-thigh-pie-326458 (may not work)