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Professional Baker | Savory

Poblano, Chicken, Roasted Corn & Bacon Pot Pie

Recipe By: David Eaheart
Year Submitted: 2026
Winner Second Place
Sponsor:

Ingredients

Crust

3 7/8 cups AP flour

2 tablespoons corn meal

1 teaspoon salt

1 tablespoon sugar

½ cup water

1 egg

1 tablespoon white vinegar

Filling

2 pounds chicken, medium dice

6 cups chicken stock

6 tablespoons Bacon Fat, unsalted

1 cup Applewood Smoked Bacon, medium dice

1½ cups Fire-Roasted Corn

2 large Poblano Peppers, roasted, peeled, and small diced

1 Onion, small dice

1 Celery stalk, small slices

2 Garlic cloves, minced

¼ cup All-Purpose Flour

1¼ cups Heavy Cream

½ cup Golden Raisins

¼ cup Parsley, 2 tbsp Chives, 1 tbsp Thyme, 1 tbsp Sage

1 tablespoon Fresh Lime Juice

Directions

Crust

  1. Combine dry ingredients including cornmeal.
  2. Cut Crisco.
  3. Mix liquids and incorporate until dough forms.
  4. Roll out shells to fit 6-inch pot pie pans. Chill.
  5. Cut out tops. Place on baking sheet, cover and place in refrigerator.
  6. Blind bake bottom shells at 375°F for 15 minutes.
  7. Brush interior with egg wash and bake 5 more minutes to seal against moisture.

Filling

  1. Brown chicken in 2 tbsp bacon fat; simmer in stock until 165°F.
  2. Remove chicken, cool and medium dice. Set aside.
  3. Reduce stock to 1 cup. Remove from stock pot. Set aside.
  4. Sauté aromatics (onion, celery, garlic, poblanos) in remaining bacon fat.
  5. Stir in cubed chicken, bacon, corn, raisins, and flour; cook 2 minutes.
  6. Add cream and reduced stock; simmer until velvety.
  7. Add fresh herbs and lime juice; cool completely before filling.
  8. Assembly
  9. Fill par-baked shells with cold filling.
  10. Apply top crust and crimp. Cut vent slits.
  11. Brush with egg/water wash.
  12. Bake for 30 minutes.
  13. Apply final heavy cream wash.
  14. Bake 15–20 minutes until the filling bubbles and the crust is golden-brown.