Sweet Potato Chicken Pie Tomato Olive Salsa (Printable View)

Hearty pie with spiced chicken and sweet potatoes, topped with a zesty tomato olive salsa

# Ingredient List:

→ 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
13 - 1 large egg
14 - 2/3 cup gluten-free 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 lemon juice
23 - Salt and pepper to taste

# How to Prepare:

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 - Roll or press the sweet potato crust over the filling, smoothing the top.
09 - Bake for 25 to 30 minutes, or until the crust is set and lightly golden.
10 - Mix all salsa ingredients in a bowl while pie bakes. Adjust seasoning to taste.
11 - Let pie cool for 10 minutes before slicing. Serve with tomato olive salsa on the side.

# Expert Suggestions:

01 -
  • The crust is naturally gluten free and tastes infinitely better than store bought versions
  • That tomato olive salsa cuts through the richness like a bright Mediterranean breeze
  • You get buttery comfort food vibes without actually using any butter
02 -
  • The sweet potato crust dough will be stickier than regular pastry dough so keep a bowl of water nearby to wet your hands while pressing it into place
  • Do not skip cooling the mashed sweet potatoes before adding the egg or you will end up with scrambled bits in your crust
  • Let the pie rest before slicing or the filling will spill everywhere instead of holding its shape
03 -
  • Brush the crust with beaten egg before baking for an extra golden finish and slightly crispier texture
  • Wring excess moisture from your diced tomatoes in a clean towel if they seem especially watery

Go back