Pot pie with chicken on a bread crust

Ingredients:

• 5 tbsp unsalted butter, melted
• 5 cups prepared bread stuffing for poultry
• 0.5 cups lightly salted chicken broth
• 1 can (300 g) of canned cream of chicken soup
• 220 g of cream cheese at room temperature
• 3 cups cooked chicken meat, diced
• 1 cup frozen mixed vegetables, thawed
• 2 small sweet potatoes, peeled and sliced ​​into very thin rounds
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 3 fresh sage leaves

Preparation:

1. Preheat oven to 175°C.
2. Grease the bottom and sides of a 10-inch (25 cm) cast-iron skillet with 1 tablespoon of butter. Mix the bread filling with the chicken broth in a bowl, then pour it into the skillet and press it evenly into the bottom and up the sides, wetting your hands with cold water as needed to prevent sticking. Bake until the crust is dry to the touch and golden brown, 15 to 20 minutes.
3. In a large bowl, combine the cream of soup and cream cheese until smooth. Add the chicken and vegetables. Spread the filling on the crust.
4. Combine the sweet potato slices in a bowl with the remaining 4 tablespoons of butter. Season with salt and pepper and toss again. Arrange the slices over the chicken filling in concentric circles.
5. Bake until the sweet potato slices begin to curl and brown around the edges, 45-50 minutes. Five minutes before the end of cooking, sprinkle the pot pie with sage leaves. Let it rest for 10 minutes, then slice and serve.