Sweet Potato Chicken Pie with Tomato Olive Salsa (Printable Version)
Golden-crusted chicken and sweet potato pie served with fresh tomato olive salsa
# What You'll Need:
→ For the 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 ¾-inch cubes
05 - 1 teaspoon dried thyme
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 tablespoons tomato paste
10 - ⅔ cup chicken stock
11 - 14 oz sweet potatoes, peeled and cut into ½-inch cubes
→ For the Pie Crust
12 - 2 cups cooked, mashed sweet potatoes
13 - 1 large egg
14 - ⅔ cup gluten-free flour or all-purpose flour
15 - ½ teaspoon salt
16 - 2 tablespoons olive oil
→ For the Tomato Olive Salsa
17 - 3 ripe tomatoes, diced
18 - ½ 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 Make It:
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.
09 - Bake for 25 to 30 minutes, or until the crust is set and lightly golden.
10 - 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 Insights:
01 -
- The crust is naturally glutenfree without any weird aftertaste or crumbly texture
- That tomato olive salsa cuts through the richness like a bright Mediterranean breeze
02 -
- The sweet potato dough will feel softer than regular pastry dough but it firms up beautifully during baking
- Let the mashed sweet potatoes cool slightly before mixing with the egg or you might end up with scrambled eggs in your crust
03 -
- Brush the crust with beaten egg before baking for extra golden color and a slightly crispier texture
- If the crust browns too quickly tent it loosely with foil for the last 10 minutes of baking