Sweet Potato Chicken Pie with Salsa (Print Version)
Savory pie featuring chicken and sweet potatoes under golden crust with tangy salsa
# What You 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 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 lemon juice
23 - Salt and pepper to taste
# How to Prepare:
01 - Preheat the 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 evenly.
09 - Bake for 25 to 30 minutes, or until the crust is set and lightly golden.
10 - Meanwhile, mix 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 Advice:
01 -
- The crust happens to be gluten-free but tastes so good no one believes it's not traditional pastry
- The tomato olive salsa cuts through the richness like a bright Mediterranean breeze
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- The crust dough feels sticky and strange but that's exactly how it should be, don't add more flour
- Letting the pie rest before cutting is non-negotiable or it will collapse into a delicious mess
03 -
- Brush the crust with beaten egg before baking for extra golden color and slight crunch
- Warm the serving plates in the oven for a few minutes to keep everything hotter longer