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
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
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