See all pies in the category:

Midwest Meets the South

Recipe By: Judy Sunvold
Year Submitted: 2016
Winner First Place


6 inch Pie Plate, greased
Makes: 5-6-6 inch pot pies

3 cup Flour
18 Tablespoons Butter (2 sticks plus 2 Tablespoons)
3 Tablespoons Water
1 1/2 cups shredded Cheddar Cheese

Chicken Filling:
1 cup chopped chicken (14 oz can)
1 Onion, medium, chopped fine
2 Celery stalks, chopped fine
1-Tablespoon Garlic
1/4 cup butter
1 Tablespoon Flour
1 cup Sweet Potato, raw, diced
1 can peas, optional
1 cup Wild Rice, cooked
28 ounces Chicken Stock
1 can Cream Corn
1 can Corn, drained
2 Tablespoons Parsley
1 teaspoon Crushed Red Pepper
1 can Evaporated Milk
2 Tablespoons Corn Starch (optional)


350 degree oven


Mix together all the ingredients until fully combined. Put ¾ cup of mixture into pie plate and with fingers press mixture into pan, making sure to work your way up the sides. Bake in for 8-10 minutes, or until golden brown. Set aside to cool.

Chicken Filling:
Saute onion, celery and garlic in butter about five minutes, in a large kettle; add flour and cook for one minute. Add chicken stock and sweet potatoes, and cook until potatoes are tender. Stir in the rest of the ingredients through red pepper. Cook five minutes, and then add milk. Heat thoroughly. You do not want the mixture to come to a boil, so you may want to turn down the temperature.

Scoop about 3/4 cup filling into piecrust. Spread out mixture so it covers the crust evening. Garnish and decorate as desired. One suggestion is to make your favorite biscuit recipe and cutting out small biscuits to garnish your pie.