Start with making the pie dough (unless you purchased a pre-made pie dough, then skip to the rest of the recipe). Chill butter in the freezer for up to 30 minutes before preparing pie dough.

Combine the dry ingredients, the flour, sugar and salt, in a bowl. Add the butter in and either use a pastry cutter or your fingers to blend in the butter.

Chop in the butter or fraisage (smear) the butter leaving large chunks. Allow the flour to just coat the outside of the butter.

Add one tablespoon of ice cold water at a time and chop it in. You may end up using the entire 6 tablespoons of water but look for the dough to start to clump together and become sticky.

Form the dough into two balls and wrap or place in a bag and chill in the fridge while you prepare the pie contents.

Heat a tablespoon of olive oil in a cast iron skillet on medium low. Clean chicken thighs and place them into the skillet. Add the 1/2 cup of apple cider vinegar and about 1/2 cup of water and simmer the chicken, turning it after a few minutes to thoroughly cook chicken. Season with salt and pepper.

Remove chicken and place on a plate. Shred the chicken. Remove any water from the skillet and lightly rinse the pan.

Cook four pieces of bacon in the skillet on medium low heat. Remove bacon when done and break into pieces and set on top of chicken. Leave about 1-2 tablespoons of bacon grease in the skillet to saute vegetables.

Prepare sweet potatoes, Brussels Sprouts and Onion by chopping into cubes, then add to the skillet and cook in the bacon grease for about 8-10 minutes until tender and the onions turn translucent. Keep turning the veggies to cook both sides.

Chop the apples into cubes and mince the garlic and add to the skillet along with the cinnamon and thyme to coat. Cook for about 30 seconds to heat the garlic and then add the 1/2 cup chicken broth and allow to cook on low for a few minutes. Add the chicken and bacon into the skillet and turn the veggies and meat until all ingredients are combined.

If you are baking this in a pie crust, roll out the pie dough to about 13 inches wide. Remove the contents of the skillet into a large bowl. Rinse out the skillet. Use a tablespoon of butter to grease the skillet.

Use the rolling pin to roll up the dough onto the pin and then unroll it into the skillet. Place the pie dough into the skillet.

Empty the meat and veggies into the pie crust. Heat the oven to 375 degrees F.

Roll out the other pie dough disc to fit on top of the pie. Flute the edges of the pie by tucking the top crust under the other crust around the edge, and then use two knuckles of one hand and the index finger from the other hand to create a jagged design in the edge. Cut slits into the top of the pie.

Create an egg wash by scrambling an egg with two tablespoons of water. Paint the egg wash on top of the pie dough with either a paper towel or a brush. Bake the pie in the heated oven for about one hour. Check the pie mid way and turn the skillet a half turn to bake evenly. The pie is done when the top crust is golden brown.