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