1-First Step: Get everything ready Start by chopping the red onion, celery, carrots, potatoes, and sweet potatoes into similar bite-sized pieces so they cook at about the same pace. Mince the garlic and measure out the rosemary, thyme, sage, olive oil, white wine, chicken broth, butter, flour, frozen vegetables, and pie crust. Having everything ready before the skillet heats up makes the process smoother and helps this Sweet Potato And Chicken Pie come together without stress. If you are cooking for a busy weeknight, this is the best place to slow down and line up the ingredients. The prep time is only about 10 minutes, so once the chopping is done, the rest moves quickly.

2-Second Step: Cook the chicken Heat 3 tablespoons olive oil in a medium to large skillet over medium heat. Season the 1 lb boneless chicken tenderloins with salt and pepper, then cook them until they are no longer pink. This usually takes only a few minutes per side, depending on the thickness of the pieces. Remove the chicken from the skillet and let it cool enough to handle. Once cooled, dice the chicken into small pieces that match the size of the vegetables. That way, every spoonful of the filling has a balanced mix of chicken and vegetables. If you prefer a different protein, rotisserie chicken can stand in, but the tenderloins give this Sweet Potato Chicken Pie a fresh-cooked taste.

3-Third Step: Build the vegetable base In the same skillet, add the chopped red onion and garlic. Cook over medium heat until the onion turns translucent, adding a little more olive oil if the pan looks dry. This step pulls up some of the flavor left behind from the chicken and gives the filling a deeper taste. Next, stir in the carrots, celery, potatoes, sweet potatoes, rosemary, thyme, and sage. Pour in 1/4 to 1/2 cup white wine and stir well while scraping the bottom of the skillet. Those browned bits add a lot of flavor to the gravy later. Cook until the vegetables start to soften, but do not worry if they are not fully tender yet because they will keep cooking in the oven.

4-Fourth Step: Make the gravy in the skillet Push the vegetables to one side of the skillet so you have a clear space. Add 3 tablespoons butter to the open area, followed by 3 tablespoons flour. Stir constantly and let the flour cook until it turns lightly browned. This creates a simple roux that thickens the filling and gives the Sweet Potato And Chicken Pie its rich, spoonable texture. Slowly pour in 1/4 to 1/2 cup chicken broth, stirring as you go so the mixture turns into a smooth gravy. Add just enough broth to reach a thickness you like. If the filling seems too thick, add a splash more broth. If it feels too loose, let it cook for another minute or two.

5-Fifth Step: Finish the filling Stir the diced chicken back into the skillet along with 1 cup frozen vegetables. Mix everything well so the gravy coats the chicken and vegetables evenly. Taste the filling and add more salt, pepper, rosemary, thyme, or sage if needed. This is the best time to adjust the seasoning because the flavors should be bold enough to hold up after baking. Remove the skillet from the heat and let the filling cool slightly. A cooler filling helps the crust stay crisp and makes the pie easier to assemble. It also helps prevent the bottom crust from getting soggy.

6-Sixth Step: Assemble the pie Place the bottom crust in a 9-inch pie pan. Spoon in the cooled filling and spread it into an even layer. Moisten the edge of the crust with a little water, then place the top crust over the filling. Seal the edges by pressing them together, then trim any extra dough if needed. Cut 3 to 4 vent slits in the top crust so steam can escape while baking. This small step helps the crust stay crisp and keeps the filling from bubbling over. If you want a little more shine, you can brush the top with an egg wash, though it is not required.

7-Final Step: Bake, rest, and serve Bake the pie at 375 to 400°F for about 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the top starts browning too quickly, lightly cover it with foil near the end of baking. Once it is done, let the Sweet Potato And Chicken Pie rest for 15 to 20 minutes before slicing. This resting time matters because it gives the filling a chance to set. That means cleaner slices and fewer spills on the plate. For another comforting chicken meal that works well for family dinners, try this chicken and broccoli stir fry when you want something faster and lighter.