Chicken Thigh Pie

Rachael Ray to the rescue for dinner tonight! I heard her talking about Chicken Thigh Pie in the car while bringing Husband to work and thought, I have those ingredients. Well, sort of. I didn't have the amounts called for in the recipe, so I had to change it a bit. Still, it was pretty tasty.

Chicken Cornbread Pie

• 1 big chicken breast, cut into chunks
• 1 sweet potato, cut into 1" cubes
• 1/2 onion chopped
• 1 stalk celery, chopped
• 1 c frozen peas
• 1 c frozen corn
• 1 cup chicken stock
• 2 tbs butter
• 2 tbs flour
• 1/3 c barbecue sauce
• 1 package Jiffy cornbread mix
• 1/3 c milk
• 1 egg

Preheat oven to 400.

Put sweet potatoes into pot with just enough water to cover & cook until fork tender. Saute chicken in olive oil with onions and celery & remove from pan. Melt butter in saute pan & add flour to make a roux. Add chicken stock & barbecue sauce. Put chicken, onions, celery back into pan with sweet potatoes, peas & corn & mix with barbecue gravy. Put into casserole pan.

Mix cornbread mix with milk and egg & pour over the top of the casserole. Bake until cornbread is set - about 20 minutes.