Bacon and Potato Pot Pie
I don’t know about you but I can never get enough bacon. If you thought that pot pie was strictly reserved for chicken then allow me to blow your mind while amazing your tastebuds with this Bacon and Potato Pot Pie!
This comforting bacon and potato pot pie is everything you’d want from a pot pie recipe – doughy crust with a crispy top and edges, soft and saucy filling, and a scrumptious addition of hearty meat.
I can’t say enough about this bacon and potato pot pie – you’re just going to have to try it yourself!
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RECIPE TIPS
- For advanced preparation, potatoes can also be stored as cut raw pieces in the refrigerator the day before as long as they are covered in water. Remove, drain and microwave.
- Some suggested types of bacon are low sodium bacon, hardwood smoked bacon and applewood smoked bacon. Streaky bacon cuts are great because they crisp well and crumble easily.
- In addition to the beans, you can add small amounts of frozen peas and carrots or chopped broccoli and even some corn. Be careful not to overload the filling though. These additions depend on your personal preferences and I think the balance of these ingredients is perfect.
- To make your pie a little more meaty you can add some chopped or shredded chicken.
- Brush melted butter over the top pastry covering and this will give a delicious flavor and golden brown color.
- Cover the edge of the pie crust with foil to prevent over browning, especially if cooking directly from the freezer.
How to Make Bacon Potato Pot Pie
- Preheat the oven to 375 degrees F. Prepare a deep dish pie plate with nonstick cooking spray.
- Place the potatoes in a small, microwave-safe bowl with the water. Cover with plastic wrap, vented on one side. Microwave on high for 4 to 5 minutes, depending on the wattage of your microwave, or until the potatoes are beginning to soften. Drain well.
- Meanwhile, in a medium saucepan over medium heat, melt the butter. Stir in the seasonings and flour and cook for 2 minutes. Slowly add the milk, stirring constantly.
- Continue cooking until the sauce has thickened slightly. Stir in the cheese and remove from heat.
- Place one pie crust into the bottom of the pie plate. On the pie crust, place the potatoes, onions, bacon, and green beans.
- Pour the cheese sauce over the top. Cover the pie with the remaining pie crust, pressing to seal the edges. Cut small holes in the top to vent.
- Bake for 50 to 60 minutes until the crust is golden. Allow the pie to rest for 10 minutes prior to cutting.
CAN I MAKE THIS BACON AND POTATO POT PIE IN ADVANCE?
- To prepare the day before, shred or grate the cheese, dice the onions, cook and crumble the bacon, cook and cool the potatoes and drain and rinse the beans. Store all of these ingredients in separate containers in the refrigerator.
- Mix all of the ingredients together the next day and bake. The sauce can also be made the day before and as long as it has cooled sufficiently, it can be stored in the refrigerator along with the other prepared ingredients.
CAN I FREEZE BACON AND POTATO POT PIE?
- Bacon and potato pot pie freezes well for up to 3 months. Once assembled, wrap the pie dish well in foil and freeze without having been baked.
- There is no need to thaw your frozen pie before cooking. Remove the foil and place it in the oven between 375 F and 425 F for about 1 hour and 10 minutes, or until the pie is golden brown and the filling is completely heated through.
Bacon Potato Pot Pie
If you thought that pot pie was strictly reserved for chicken then allow me to amaze your tastebuds with this Bacon Potato Pot Pie!
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Get this recipe emailed straight to your inbox!
Ingredients
- 3 to 4 red potatoes cut into 1-inch pieces
- 1 tablespoon water
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 onion diced
- 1 pound bacon cooked and crumbled
- 1 15 ounce can green beans, rinsed and drained
- 2 prepared pie crusts
Instructions
- Preheat the oven to 375 degrees. Prepare a deep dish pie plate with nonstick cooking spray.
- Place the potatoes in a small, microwave-safe bowl with the water. Cover with plastic wrap, vented on one side. Microwave on high for 4 to 5 minutes, depending on the wattage of your microwave, or until the potatoes are beginning to soften. Drain well.
- Meanwhile, in a medium saucepan over medium heat, melt the butter. Stir in the seasonings and flour and cook for 2 minutes. Slowly add the milk, stirring constantly. Continue cooking until the sauce has thickened slightly. Stir in the cheese and remove from heat.
- Place one pie crust into the bottom of the pie plate. On the pie crust, place the potatoes, onions, bacon, and green beans. Pour the cheese sauce over the top. Cover the pie with the remaining pie crust, pressing to seal the edges. Cut small holes in the top to vent.
- Bake for 50 to 60 minutes until the crust is golden. Allow the pie to rest for 10 minutes prior to cutting.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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