We went on a fall walk down the South Hill Rec Trail here in Ithaca on Sunday morning. We loaded up the kids and Daddy joined us on our usual walk. Very beautiful with the arching trees overhead and the golden and glow-y leaves all around. We walked and walked until we got to the playground, played a bit with the chipmunks, shared a swing and headed on home. All that fresh air equals three hour afternoon naps, so we had a lazy Sunday afternoon. The best kind. We topped it off with a Chicken & Sweet Potato Pie that I had been wanting to try. This recipe is adapted from one from
Rachael Ray. It is definitively something I would make again, perhaps not my favorite "take" on chicken pot pie, but a fun one because of the sweet potatoes, the "citrus-y" gravy and the crusty cornbread top. I chose this thinking that my big little "might" try it since he is in love with cornbread. I got a big "nope", at least he sat in front of it for a while. Sigh.
Off we go! We start at the S_T_O_P sign. The big guy loves to spell.
"Canada leaf"
Haha!
Where are you birds?
The Sibs share a ride.
Giggles.
This is pretty fun!
6 sweet potatoes, 1 inch cubes (you could probably do 4, it was HUGE!)
1 tbsp extra virgin olive oil
2 pounds of boneless, skinless chicken thighs, cut into fork-sized pieces
salt and pepper to taste
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/4 cup pineapple or OJ
1/2 cup BBQ sauce
4 green onions, sliced
1 cup peas
2 boxes cornbread mix
2 eggs
2/3 cup milk
Preheat oven to 400 degrees. Boil sweet potatoes. Add olive oil to pan, cook chicken. Remove chicken from pan and in same pan, melt butter. Sprinkle in flour and cook for about 1 min. Add chicken stock and juice. Stir and bring to light bubble to thicken. Add BBQ sauce, scallions, peas, chicken, potatoes and stir gently. Transfer to a casserole dish. Prepare cornbread batter and pour over chicken. Bake about 15 min or until cornbread is puffed and fully cooked.
