1-First step: Heat 3 tablespoons olive oil in a medium to large skillet. While the oil heats, season your chicken with salt and pepper.

2-Second step: Cook the 1 lb boneless chicken tenderloins until no longer pink. Remove the chicken from the pan and let it cool, then dice it into pieces that match the size of your vegetables.

3-Third step: In the same skillet, add 1/2 red onion and 3 cloves garlic. Cook over medium heat until the onion turns translucent. If the pan feels dry, add a little more olive oil as needed.

4-Fourth step: Add 3 carrots, 2 medium potatoes, 2 medium sweet potatoes, and 2 stalks celery. Stir so everything gets coated in the flavorful oil and onion mixture.

5-Fifth step: Add the herbs: 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 1 tablespoon dried sage. Stir well so the seasoning disperses across the vegetables. If you prefer a gentler herb flavor, start by using slightly less.

6-Sixth step: Pour in 1/4 to 1/2 cup white wine. Stir and scrape the bottom of the skillet to release any browned bits, since that’s where a lot of flavor lives.

7-Seventh step: Cook until the vegetables begin to soften. This usually takes long enough that you’ll notice potatoes and sweet potatoes losing their firmness at the edges.

8-Eighth step: Push the vegetables to one side of the pan. In the open space, add 3 tablespoons butter and 3 tablespoons flour, then cook until the flour browns slightly. Stir continuously to prevent burning.

9-Ninth step: Gradually add 1/4 to 1/2 cup chicken broth, stirring to create gravy. Keep mixing until you reach your preferred thickness. If you’re using a gluten-free flour blend, expect a slightly different texture, so thicken gradually.

10-Tenth step: Stir the chicken back into the skillet along with 1 cup frozen vegetables of choice. Combine everything well, taste, and adjust salt, pepper, and herbs to your liking. Then remove from heat and cool slightly so your crust doesn’t get soggy.

11-Final step: Build and bake your Sweet Potato Chicken Pie. Place the bottom pie crust into a 9 inch pie pan following package instructions. Add the cooled filling, moisten crust edges with water, then place the top crust on top. Seal by pressing the edges together, cut 3 to 4 vents for steam, and bake at 375 to 400°F until golden brown, about 40 to 50 minutes. Let the pie cool for 15 to 20 minutes before cutting and serving.