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Sweet Potato Bacon Chicken Pot Pie

Recipe By: David Eaheart
Year Submitted: 2017
Winner First 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
6 cups chicken stock
6 tablespoons bacon fat, unsalted
1 cup Applewood smoked thick sliced bacon, cooked, medium dice
1½ cups sweet potatoes, medium diced, parboiled
1 onion, medium, small dice
1 celery stalk, small slices
2 garlic cloves, minced
¼ cup all-purpose flour
1¼ cups cream
¼ cup parsley, minced
2 tablespoons chives, minced
2 teaspoons thyme, minced
1 tablespoon apple cider vinegar
Salt, to taste
Pepper, to taste

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


Preheat oven to 375 degrees F.
Roll out disks of dough for bottom crusts and trim edges.
Blind bake each crust for about 20 minutes filled with parchment and pie weights.
Remove parchment and bake for additional 5 minutes until lightly browned. Cool.
Roll out top disks and place in refrigerator.

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, celery, garlic and pinch of salt. Stir until softened.
Add chicken, bacon, sweet potatoes 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 and vinegar 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 crusts.
Trim overhang, seal and crimp the edges.
Egg wash top.
Cut slits to vent.
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.