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Jimmy Jamm Sweet Potato Chicken Pot Pie

Jimmy Fergusowner Jimmy Jamm Sweet PotaPies holds slice sweet potapie. Thursday November 8 2012. I Scott Stewart~Sun-Times Media

Jimmy Ferguson, owner of Jimmy Jamm Sweet Potato Pies, holds a slice of sweet potato pie. Thursday, November 8, 2012. I Scott Stewart~Sun-Times Media

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Updated: November 14, 2012 8:42PM



MAKES 8 SERVINGS

Sweet potatoes (and pumpkins) make great savory pies, too. This is a simplified version of the made-from-scratch pot pie served at the bakery. You could also make it with leftover turkey.

1 (10-3/4-ounce) can condensed cream of chicken soup

1 (10-3/4-ounce) can condensed cream of celery soup

1-1/2 cups peeled, diced sweet potatoes (1 medium sweet potato)

1 cup diced celery

1 cup diced cooked chicken

1 cup thawed frozen green peas or drained canned peas

Pepper and all-purpose seasoning to taste

Pastry for a 9-inch, double crust, deep-dish pie

Melted butter

In a saucepan, combine the soups, sweet potatoes and celery; bring to a simmer over medium heat. Reduce the heat, cover and cook 30 minutes. Stir in the chicken, peas, pepper and seasoning.

Preheat the oven to 375 degrees. Pour the filling into the bottom crust. Add the top crust and crimp the edge closed with your thumbs. With the tip of a sharp knife, poke holes in the top of the crust. Brush the top with melted butter.

Place the pie on a cookie sheet in the oven and bake for 25 to 35 minutes, until the crust is lightly browned. Let cool slightly before cutting and serving.

The filling can also be used in individual pot pies.

Adapted from Jimmy Henderson and Adam Jackson, Jimmy Jamm Sweet Potato Pies



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