Sweet Potato Chicken Pie Tomato Olive Salsa (Printable)
Golden savory pie filled with chicken and sweet potatoes, topped with zesty tomato olive salsa
# What You'll Need:
→ For the 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 ¾-inch cubes
05 - 1 teaspoon dried thyme
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 tablespoons tomato paste
10 - ⅔ cup chicken stock
11 - 14 oz sweet potatoes, peeled and cut into ½-inch cubes
→ For the Sweet Potato Crust
12 - 2 cups cooked, mashed sweet potatoes (reserved from filling)
13 - 1 large egg
14 - ⅔ cup gluten-free flour blend
15 - ½ teaspoon salt
16 - 2 tablespoons olive oil
→ For the Tomato Olive Salsa
17 - 3 ripe tomatoes, diced
18 - ½ 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 lemon juice
23 - Salt and pepper to taste
# Steps:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft, approximately 3 minutes.
03 - Add chicken, thyme, smoked paprika, salt, and pepper. Cook until chicken is browned on all sides, 5 to 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Add chicken stock and sweet potatoes. Cover and simmer until sweet potatoes are just tender, 10 to 12 minutes. Remove from heat.
05 - Transfer half of the cooked sweet potatoes to a bowl and mash until smooth. Let cool slightly.
06 - In a mixing bowl, combine mashed sweet potatoes, egg, flour, salt, and olive oil to form a pliable dough.
07 - Transfer the chicken and sweet potato mixture into a lightly greased 9-inch pie dish.
08 - Press the sweet potato crust dough evenly over the filling, smoothing the top.
09 - Bake for 25 to 30 minutes, or until the crust is set and lightly golden.
10 - While pie bakes, combine all salsa ingredients in a bowl. Adjust seasoning to taste.
11 - Let the pie cool for 10 minutes before serving. Slice and serve with tomato olive salsa on the side.
# Expert Tips:
01 -
- The crust is naturally gluten-free and uses sweet potatoes you are already cooking for the filling, so nothing goes to waste
- That tomato olive salsa cuts through the richness like a bright Mediterranean breeze, making each bite feel balanced and complete
02 -
- The sweet potato crust dough will be softer and stickier than traditional pastry, so do not be alarmed, just press it gently into place
- Letting the mashed sweet potatoes cool slightly before mixing with egg prevents the egg from cooking prematurely and creating grainy bits
03 -
- Cut your sweet potatoes into uniformly sized cubes so some do not turn to mush while others remain undercooked
- Press the crust dough onto a piece of parchment paper first, then flip it onto the filling if you are struggling with it sticking to your hands