Sweet Potato Chicken Pie (Printable Version)
Golden crust filled with chicken and sweet potatoes, served with tangy 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 mashed sweet potatoes, cooked
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
# Step-by-Step Instructions:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft, approximately 3 minutes.
03 - Add chicken, thyme, smoked paprika, salt, and pepper to the skillet. Cook until chicken is browned on all sides, 5 to 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in chicken stock and add 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. Allow to cool slightly.
06 - In a mixing bowl, combine mashed sweet potatoes, egg, flour, salt, and olive oil. Mix until a pliable dough forms.
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 surface.
09 - Bake for 25 to 30 minutes, or 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 the pie cool for 10 minutes before slicing. Serve warm with tomato olive salsa on the side.
# Tips from hearthlykitchen:
01 -
- The crust is naturally gluten-free and secretly nutritious
- That tomato olive salsa cuts through all the richness like a bright knife
- Leftovers taste even better the next day, if they make it that far
02 -
- The sweet potato crust dough is stickier than wheat flour dough, wet your hands or use oiled parchment paper to press it out
- Do not skip the cooling time, the pie needs those 10 minutes to set or you will end up with a delicious mess on your plate
03 -
- Cut your sweet potatoes as uniformly as possible, this ensures everything finishes cooking at the same time
- If the crust feels too sticky, chill it for 15 minutes before pressing onto the pie