Sweet Potato Chicken Pie Tomato Olive Salsa (Printable)
Savory pie with spiced chicken, sweet potatoes, and zesty tomato olive 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 cooked mashed sweet potatoes (reserved from filling)
13 - 1 large egg
14 - 2/3 cup gluten-free flour blend or all-purpose flour
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 It:
01 - Preheat the oven to 400°F (200°C).
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 a golden-brown sear on all sides, about 5 to 6 minutes.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in chicken stock and add sweet potato cubes. Cover and simmer until sweet potatoes are fork-tender but not mushy, 10 to 12 minutes. Remove from heat.
05 - Transfer 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, flour, 1/2 teaspoon salt, and 2 tablespoons olive oil. Mix until a pliable, smooth dough forms.
07 - Spread the chicken and remaining sweet potato filling into a lightly greased 9-inch pie dish.
08 - Press or roll the sweet potato crust dough evenly over the filling, sealing edges and smoothing the top surface.
09 - Bake for 25 to 30 minutes until the crust is set and lightly golden brown. For extra shine and crispness, brush top with beaten egg halfway through baking.
10 - While pie bakes, combine diced tomatoes, chopped olives, red onion, parsley, extra-virgin olive oil, lemon juice, salt, and pepper in a bowl. Toss well and adjust seasoning to taste.
11 - Allow pie to rest for 10 minutes before slicing. Serve warm with tomato olive salsa spooned alongside.
# Expert Tips:
01 -
- The crust is naturally sweet and velvety, nothing like dry crumbly gluten-free alternatives
- That tomato olive salsa cuts through the richness like a bright Mediterranean breeze
02 -
- The crust dough will feel softer and stickier than traditional pastry dough that's completely normal
- Letting the pie rest for 10 minutes after baking is crucial or it will fall apart when sliced
03 -
- Cut sweet potatoes into uniform 1 cm cubes so they cook evenly
- Let mashed sweet potatoes cool slightly before mixing with egg or you'll scramble it