1-First Step: Prep the ingredients Start by chopping the red onion, celery, carrots, potatoes, and sweet potatoes into pieces that are close in size. This matters because even cuts help everything cook at the same pace. Mince the garlic, measure the herbs, and have the white wine, chicken broth, butter, flour, and pie crust ready to go before you turn on the stove. Next, season the chicken tenderloins with salt and pepper. Keeping everything measured and within reach makes the rest of the process smoother, especially if you are cooking on a busy evening.

2-Second Step: Cook the chicken Set a medium to large skillet over medium heat and add 3 tablespoons of olive oil. Once the oil is hot, place the seasoned chicken in the pan and cook it until it is no longer pink in the center. This should take only a few minutes per side depending on thickness. Remove the chicken from the pan and let it cool on a plate or cutting board. Once cool enough to handle, dice it into pieces about the same size as the vegetables. This helps every bite feel balanced later when the pie is sliced.

3-Third Step: Build the vegetable base Using the same skillet, add the chopped onion and garlic. Cook them until the onion turns translucent. If the pan looks dry, add a little more olive oil. This is one of the tips that really helps keep the vegetables from sticking and adds flavor to the bottom of the pan. Now add the carrots, potatoes, and celery. Stir in the rosemary, thyme, and sage. Pour in the white wine and stir well, scraping the bottom of the pan to pick up the browned bits. Those bits are full of flavor and help create a richer filling. Let the vegetables cook until they begin to soften, and if needed, give them a little more time before moving on.

4-Fourth Step: Make the gravy inside the skillet Push the vegetables aside so you can see a little open space in the skillet. Add the butter and flour there, then cook for about a minute until the flour starts to brown lightly. This step helps remove any raw flour taste and gives the gravy a deeper flavor. Gradually pour in the chicken broth, stirring as you go so the mixture thickens into a gravy. Add only as much broth as needed to reach a spoonable consistency. Then stir in the reserved chicken and let everything combine. Taste the filling and add more salt, pepper, or herbs if you want a stronger flavor.

5-Fifth Step: Add the remaining vegetables and cool the filling Mix in the frozen vegetables of choice, such as peas or corn. This is also the point where you can add other vegetables you have on hand, like squash or rutabaga, if you want a more colorful filling. Keep stirring until everything is evenly coated in the gravy. Remove the skillet from the heat and let the filling cool slightly. This step is important because hot filling can soften the crust too much and make the bottom soggy. A little cooling time gives you a better slice later.

6-Sixth Step: Assemble the pie Preheat your oven to 375 to 400 degrees Fahrenheit. Place the bottom pie crust into a 9-inch pie pan. Spoon the cooled filling into the crust and spread it evenly. Moisten the edge of the bottom crust with a little water, then place the top crust over the filling. Seal the edges by pressing them together with your fingers or a fork. Cut 3 to 4 vent slots in the top so steam can escape while baking. This keeps the crust from puffing too much and helps the filling heat through evenly.

7-Final Step: Bake and rest before serving Bake the pie until the crust turns golden brown. Depending on your oven, this can take a little less or a little more time, but the goal is a crisp, deeply colored top and bottom crust with bubbling filling inside. Once baked, let the pie cool for 15 to 20 minutes before serving. This resting time matters because the filling thickens slightly as it cools, which helps each slice hold together. Serve warm and enjoy the comfort of a homemade Sweet Potato And Chicken Pie that tastes like a full dinner in one pan.