Sweet Potato Chicken Pie with Tomato Olive Salsa (Print View)

Comforting savory pie with tender chicken, sweet potatoes, and fresh tomato olive salsa topping.

# 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 cooked sweet potatoes
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 black pepper to taste

# How to Make:

01 - Preheat the oven to 400°F.
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 chicken cubes to the skillet along with dried thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook until chicken develops golden brown coloration 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 sweet potato cubes. Cover the skillet and simmer until sweet potatoes are fork-tender, 10 to 12 minutes. Remove from heat.
05 - Transfer approximately half of the cooked sweet potatoes to a mixing bowl. Mash thoroughly until completely smooth. Allow to cool for 5 minutes.
06 - Combine mashed sweet potatoes with 1 large egg, gluten-free flour, 1/2 teaspoon salt, and 2 tablespoons olive oil. Mix until a pliable, cohesive dough forms.
07 - Transfer the chicken and remaining sweet potato mixture into a lightly greased 9-inch pie dish, spreading evenly.
08 - Press the sweet potato crust dough over the filling, using your hands to smooth and seal the top surface completely.
09 - Bake for 25 to 30 minutes until the crust is set and displays light golden coloration.
10 - While pie bakes, combine diced tomatoes, chopped olives, red onion, fresh parsley, extra-virgin olive oil, and lemon juice in a bowl. Season with salt and pepper to taste.
11 - Allow the pie to rest for 10 minutes before slicing. Serve warm accompanied by the tomato olive salsa.

# Expert Suggestions:

01 -
  • The sweet potato crust creates a naturally gluten-free topping that actually holds together beautifully
  • That tomato olive salsa cuts through the richness like a bright Mediterranean breeze
  • Leftovers reheat surprisingly well, making Tuesday night dinner feel intentional
02 -
  • The mashed sweet potatoes for the crust need to be completely smooth or your dough will have lumpy texture
  • Do not overfill your pie dish or the filling will bubble over and create a mess in your oven
  • The crust will be softer than traditional pastry, thats normal and part of its charm
03 -
  • Brush the crust with beaten egg before baking for a beautiful golden finish
  • Cooked lentils make an excellent vegetarian swap for the chicken
  • The pie actually tastes better the next day as flavors develop

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