Sweet Potato Chicken Pie (Printable)

Savory Mediterranean-style pie with chicken, sweet potatoes, and zesty tomato olive salsa topping.

# 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 mashed cooked sweet potatoes (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 thighs, thyme, smoked paprika, salt, and pepper. Cook until 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 the cooked sweet potatoes to a bowl and mash until smooth. Let cool slightly.
06 - Combine mashed sweet potatoes, egg, flour, salt, and olive oil in a mixing bowl. Mix until a pliable dough forms.
07 - Transfer chicken and sweet potato mixture to a lightly greased 9-inch pie dish. Press sweet potato crust dough over filling, smoothing the top.
08 - Bake for 25 to 30 minutes, until crust is set and lightly golden.
09 - Combine diced tomatoes, olives, red onion, parsley, olive oil, and lemon juice in a bowl. Season with salt and pepper to taste.
10 - Let pie cool for 10 minutes before slicing. Serve with tomato olive salsa on the side.

# Expert Tips:

01 -
  • The crust is made from mashed sweet potatoes, so you get vegetable goodness in every bite
  • The tomato olive salsa transforms the whole dish into something that tastes like it came from a sunny kitchen in Greece
  • It is gluten free without tasting like it is missing anything
02 -
  • The crust dough will feel sticky and different from traditional pastry, this is completely normal
  • Let the mashed sweet potatoes cool enough that they will not cook the egg when you mix it in
  • The pie needs those 10 minutes of resting time or it will fall apart when you slice it
03 -
  • If your crust dough feels too sticky, chill it for 10 minutes before pressing it onto the filling
  • Leftover pie actually tastes better the next day as the flavors meld

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