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1
Cook the bacon until well done and crumble.
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2
Set bacon aside and cook the chicken in the bacon grease.
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3
Add cooked meat to crock pot.
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4
Caramelized the onion and garlic together in butter.
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5
I keep my onion in fairly large pieces, just bigger than a dice.
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6
And I garlic press the cloves.
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7
Once cooked, add to the meat in the crock pot.
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8
Add in the carrots and 1 cup chicken broth and cook on low for 2 hours.
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9
Add more broth if needed, but this is supposed to end up thick.
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10
Add the cranberries, cream cheese and bacon dip and let cook for about an hour.
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11
Finally, add the peas and turn off the heat.
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12
Meanwhile, dice and boil the yams.
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13
Mash them and let them cool.
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14
Add the shredded cheese and mix well.
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15
Spoon the chicken mixture into pie pans.
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16
Sprinkle with bacon and top with the yam mixture.
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17
Have a couple extra yams on hand in case it isn't enough!
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18
It depends on how deep your pies end up, how much topping they need.
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19
This makes one deep pie or two smaller.
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20
Bake at 350 until yams begin to brown, about 30-40 minutes.
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21
If you are making these ahead, don't bake them.
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22
Just put the ingredients into freezable pans and cover with saran wrap and then tin foil.
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23
I have 8 in my freezer waiting for me!
