Sweet Potato Chicken Pie (Printable)
Comforting savory pie with tender chicken and sweet potatoes under a golden crust, paired with fresh tangy salsa.
# What You'll Need:
→ Pie Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 lb boneless skinless chicken thighs, cut into 3/4-inch cubes
05 - 1 teaspoon dried thyme
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 tablespoons tomato paste
10 - 2/3 cup chicken stock
11 - 14 oz sweet potatoes, peeled and cut into 1/2-inch cubes
→ Sweet Potato Crust
12 - 2 cups mashed sweet potatoes (from filling)
13 - 1 large egg
14 - 2/3 cup gluten-free flour blend
15 - 1/2 teaspoon salt
16 - 2 tablespoons olive oil
→ Tomato Olive Salsa
17 - 3 ripe tomatoes, diced
18 - 1/2 cup pitted black olives, chopped
19 - 2 tablespoons red onion, finely diced
20 - 2 tablespoons fresh parsley, chopped
21 - 1 tablespoon extra-virgin olive oil
22 - 1 tablespoon fresh lemon juice
23 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 400°F for baking the pie.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until softened and fragrant, approximately 3 minutes.
03 - Add cubed chicken thighs to the skillet along with dried thyme, smoked paprika, 1 teaspoon salt, and black pepper. Cook until chicken develops a golden-brown exterior on all sides, 5 to 6 minutes.
04 - Stir in tomato paste and cook for 1 minute to develop flavor. Pour in chicken stock and add cubed sweet potatoes. Cover and simmer until sweet potatoes are fork-tender, 10 to 12 minutes. Remove from heat.
05 - Transfer half the cooked sweet potatoes to a bowl and mash until completely smooth. Allow to cool for 5 minutes.
06 - In a mixing bowl, combine mashed sweet potatoes, egg, flour, 1/2 teaspoon salt, and 2 tablespoons olive oil. Mix until a pliable, uniform dough forms.
07 - Transfer the chicken and remaining sweet potato filling to a lightly greased 9-inch pie dish. Spread evenly.
08 - Press or roll the sweet potato dough over the filling, creating an even layer. Smooth the top surface with a spatula or dampened hands.
09 - Bake for 25 to 30 minutes until the crust is set and develops a light golden color. For enhanced browning, brush with beaten egg before baking.
10 - While pie bakes, combine diced tomatoes, chopped olives, red onion, parsley, extra-virgin olive oil, and lemon juice in a bowl. Season with salt and pepper to taste.
11 - Allow pie to rest for 10 minutes before slicing. Serve warm with tomato olive salsa on the side.
# Expert Advice:
01 -
- The crust made from mashed sweet potatoes creates the most tender golden topping you have ever experienced
- That tomato olive salsa cuts through the richness like a bright Mediterranean breeze
02 -
- I once skipped cooling the mashed sweet potatoes before adding the egg and ended up with scrambled egg bits in my crust
- Letting the pie rest for those 10 minutes feels impossible when it smells this good, but cutting too soon makes the filling runny
03 -
- Brush the crust with beaten egg before baking for an extra golden finish that looks professional
- Warm your pie dish in the oven while preheating, which helps the bottom crust cook through evenly