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Bacon and Chicken Sausage Pot Pie

Recipe By: David Eaheart
Year Submitted: 2018
Winner Second Place


Crust (makes four six-inch pie crust shells and tops)
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 ¾ cup vegetable shortening
1 tablespoon bacon fat, frozen
½ cup cold water
1 tablespoon vinegar
1 large egg

2 pounds skinless chicken thighs
6 cups chicken stock
6 tablespoons bacon fat
1 cup Applewood smoked thick sliced bacon, cooked, medium dice
1 cup chicken sausage, cooked (remove from casing and crumble if using a cased sausage)
1 onion, medium, small dice
1 celery stalk, small slices
1 cup carrot, diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 ¼ cups cream
¼ cup parsley, minced
2 tablespoons chives, minced
2 teaspoons thyme, minced
2 tablespoons hot sauce
½ teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 cup, peas, frozen
Salt, to taste
Pepper, to taste

Egg Wash
1 large egg, beaten
2 tablespoons heavy cream
2 tablespoons water


Preheat oven to 350 degrees F.
Roll out disks of dough for bottom crusts and trim edges.
Blind bake each crust for about 30 to 40 minutes.
Roll out top disks and place in refrigerator to chill.

Season chicken with salt and pepper.
Heat 2 tablespoons of bacon fat in a large saucepan. Add chicken and cook until browned (will not be completely cooked through).
Add chicken stock and bring to boil. Simmer chicken over medium low heat until chicken is fully cooked at 165 degrees F.
Transfer chicken to cutting board and cool.
Boil stock over high heat until it reduces to 1 cup.
Transfer reduced stock to a separate bowl.
Cut chicken into ½ inch pieces.
Melt remaining 4 tablespoons of bacon fat in saucepan.
Add onion, carrot, celery, garlic and pinch of salt. Stir until softened.
Add sliced mushrooms until cooked through.
Add chicken, bacon, sausage and flour. Cook and stir until all is evenly coated with the flour.
Stir in cream and reduced chicken stock and bring to boil. Simmer until thickened.
Stir in parsley, chives, thyme, peas, hot sauce, vinegar, brown sugar, cinnamon and season with salt and pepper. Let cool completely.

Fill the par-baked pie crusts.
Beat egg and water. Brush edges with egg wash.
Cover with top pie dough.
Trim overhang, seal and crimp the edges.
Egg wash top.
Cut slits to vent.
Preheat oven to 350 degrees F. Bake for about 30 and wash with heavy cream and water mixture.
Bake another 15 to 20 until golden brown and filling begins to bubble.