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“This amazing Spice Company is at my local Farmer's Market: ... I bought his Bacon Chive Dip and made a chicken pot pie with it. So this recipe stars the dip :) PLEASE let me know if any measurements seem really off. I never measure and forgot to pay enough attention.”
4hrs 30mins

Ingredients Nutrition


  1. Cook the bacon until well done and crumble. Set bacon aside and cook the chicken in the bacon grease.
  2. Add cooked meat to crock pot.
  3. Caramelized the onion and garlic together in butter. I keep my onion in fairly large pieces, just bigger than a dice. And I garlic press the cloves. Once cooked, add to the meat in the crock pot.
  4. Add in the carrots and 1 cup chicken broth and cook on low for 2 hours. Add more broth if needed, but this is supposed to end up thick.
  5. Add the cranberries, cream cheese and bacon dip and let cook for about an hour. Finally, add the peas and turn off the heat.
  6. Meanwhile, dice and boil the yams. Mash them and let them cool. Add the shredded cheese and mix well.
  7. Spoon the chicken mixture into pie pans. Sprinkle with bacon and top with the yam mixture. Have a couple extra yams on hand in case it isn't enough! It depends on how deep your pies end up, how much topping they need.
  8. This makes one deep pie or two smaller.
  9. Bake at 350 until yams begin to brown, about 30-40 minutes.
  10. If you are making these ahead, don't bake them. Just put the ingredients into freezable pans and cover with saran wrap and then tin foil. I have 8 in my freezer waiting for me!

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