Rachel Ray's Chicken thigh pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 503.6
  • Total Fat: 15.6 g
  • Cholesterol: 169.4 mg
  • Sodium: 758.6 mg
  • Total Carbs: 60.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 29.3 g

View full nutritional breakdown of Rachel Ray's Chicken thigh pie calories by ingredient
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Number of Servings: 8


    6 sweet potatoes, peeled and cut into 1-inch dice
    1 tablespoon extra virgin olive oil (EVOO)
    2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
    Salt and ground black pepper
    2 tablespoons butter
    2 tablespoons flour
    1 cup chicken stock
    1/4 cup orange or pineapple juice
    1/2 cup barbecue sauce
    4 scallions, thinly sliced
    1 cup frozen peas, defrosted
    2 boxes cornbread mix, such as Jiffy brand
    2 eggs
    2/3 cup milk


Pre-heat the oven to 400°F for the cornbread (if you're using Jiffy brand), or pre-heat according to the package directions.

Place a medium size 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.

While the potatoes are cooking, place a large skillet over medium-high heat with one 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.

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 the reserved chicken and potatoes to the pan, then stir to combine. Season again with salt and pepper and transfer to a casserole dish.

Prepare the cornbread batter according to the package directions. Spread the batter over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes. Cut the casserole into slices and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user MONY924.

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