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Bacon Potato Pot Pie with a slice cut out

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!
Course Dinner
Cuisine casserole
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8


  • 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


  • 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.