Epic Bacon Pot Pie Recipe with homemade cheddar pie crust! These pot pies are the perfect comfort food.
Bacon Pot Pie
John and I were driving down the street the other day talking about great winter weather food. I told him I had just found a great recipe for chicken pot pie. He gave me this funny look and started shaking his head. He reminded me that I am on a chicken sabbatical for at least a month after making 8 pounds of chicken in the crockpot a couple of weeks ago. He is happy to remind me that there is more than enough chicken prepped and ready to go for a while.
This got me thinking and I wondered if I could change the pot pie to bacon. When I mentioned bacon pot pie John asked what we needed to pick up and pulled into the grocery store parking lot. I guess he liked the idea...
This recipe is a bit of a process but oh so worth it! John came home and was so excited to see these ready to go!
- Basic pie crust -recipe below
- Cheddar cheese
- Yellow onion
- Medium potatoes
- Sour cream
- Whole milk or half and half
- Green onions
Pie Crust Recipe
- All-purpose flour
- Very cold butter
You can also use pre-made pie crust to cut down on the time it takes to make this recipe.
Great Recipe with Bacon
- 3 cups cheddar cheese grated
- ¼ cup Chives
- 1 pound Bacon diced
- 1 yellow onion medium, diced
- 2 Celery diced
- 2 potatoes medium , diced
- 2 tablespoons All Purpose Flour
- 1 cup Sour Cream
- ½ cup Whole Milk or half and half
- 4-5 green onions sliced including green tops
- Assemble pie crust, add in 1 cup shredded cheddar cheese and chives
- Dice all of your bacon, vegetables and potatoes and set them to the side in separate bowls
- In a large skillet, saute the bacon over medium heat until crispy. Remove to a paper towel to drain.
- Drain off most of the grease, leave the little bits of bacon in the bottom of the skillet. Return the skillet to the heat
- Saute the onions, celery, and potatoes for about 5 minutes until onions are beginning to turn translucent. Reduce heat to medium-low and continue to cook another 15 minutes until potatoes are just beginning to turn tender.
- Sprinkle the contents with flour, add sour cream, and half and half stir well to incorporate
- Remove from heat. Stir in a cup of cheddar cheese, the bacon and green onions. Place contents in Ramekins or casserole dish
- Top the mixture with remaining cup of cheddar cheese in an even layer. Cover with pie crust and cut a few vent holes in the top.
- Bake at 350 degrees for 50-60 minutes, crust will be golden brown
- Allow to rest for 5 minutes and then enjoy!
Pie Crust Instructions
- Whisk together flour, sugar and salt until well mixed
- Using a cheese grater grate the very cold butter
- Mix the flour, sugar and salt with the butter quickly, I used the Food Processor on pulse to combine it quickly
- Slowly trickle the water in at about 2 tablespoons at a time to combine, when the mix starts to become dough you have enough water
- Form the dough into a ball and wrap in plastic wrap, refrigerate for 30 minutes or up to 3 days
- Flour a surface lightly and roll the dough out.
Recipe originally shared on January 15, 2013. Updated October 2020