Sweet Potato Chicken Pie Tomato Olive Salsa (Printable)

Savory chicken and sweet potato filling under a golden crust, served with tangy 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
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 lemon juice
23 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft, about 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, 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 pie cool for 10 minutes before slicing. Serve with tomato olive salsa on the side.

# Expert Tips:

01 -
  • The sweet potato crust is naturally gluten free and adds incredible depth that regular pastry just cannot match.
  • That tomato olive salsa cuts through the richness like a bright Mediterranean sunshine.
  • Everything cooks in one dish while the salsa comes together in minutes.
02 -
  • The crust dough will be stickier than regular pastry dough, do not keep adding flour or it will become tough.
  • Pressing the crust with your fingers works better than rolling it out between parchment paper.
  • The pie needs that 10 minute rest or it will fall apart when you try to slice it.
03 -
  • Brushing the crust with beaten egg before baking gives it that gorgeous golden shine.
  • Let the mashed sweet potatoes cool completely before mixing with the egg or they will scramble slightly.
  • Adding crumbled feta to the salsa takes it to the next level.

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