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Bacon Pot Pie - Not just for Chicken Anymore

Updated on December 8, 2011

My daughter thinks that everything should be made out of bacon. She's the reason I bought a case - 24 pounds - at Christmas. She had that on her list - the top of her list. I've put bacon in almost everything possible, made jam out of it, used it in deserts, made soap from bacon grease and in one moment of madness, batter dipped and deep fried it (yes, it was just as decadently evil and lovely as you'd expect).

I was going a plain old chicken pot pie a couple weeks ago and she walked through the kitchen. She checked out what I was doing, announced I should have used bacon in stead of chicken, and exited stage left. Wow.Yes, I thought. I should do that. So I did.

It was lovely. All the flavors from an incredible loaded baked potato here - cheddar, green onion, butter and sour cream. And of course, bacon. Top that with a flaky pastry crust loaded itself with cheddar and chives, and it elevates a pot pie to golden.

You've got to try this. It's definitely a weekend or once-in-a-while thing, but it rocks for a special occasions or long weekend. It's even good for breakfast, although there wasn't enough left over to share, and I had to sneak it. I'm going to go buy her those bacon band-aids to make up for it.

Saute the veggies in the skillet in which the bacon was cooked.
Saute the veggies in the skillet in which the bacon was cooked.
Once the sour cream and milk are added, remove from heat and stir in the bacon, cheese and green onion.
Once the sour cream and milk are added, remove from heat and stir in the bacon, cheese and green onion.
Assemble the pot pie in a casserole, and top with a dressed up pastry crust.
Assemble the pot pie in a casserole, and top with a dressed up pastry crust.
An hour in the oven produces GBD - Golden, Brown and Delicious.
An hour in the oven produces GBD - Golden, Brown and Delicious.

1 Recipe Basic Pie Crust - click link for instructions

3 cups cheddar cheese, grated

1/4 cup chives

1 lb of bacon, diced

1 medium yellow onion, diced

2 stalks of celery, diced

2 carrots, diced

2 medium potatoes, diced

1 Tbl Not-At-All Steak Seasoning - click link for instructions

2 Tbl flour

1 cup sour cream

1/2 cup whole milk or half-and-half

4-5 green onions, sliced, including green tops

  1. Assemble Basic Pie Crust. When cutting in the butter, add the 1 cup shredded cheddar cheese and chives. Proceed with the rest of the instructions as normal.
  2. Preheat oven to 350F.
  3. In a large skillet, sauté the diced bacon over medium heat until crispy and rendered. Remove to paper towels to drain, and set aside. Drain off most of the rendered grease, making sure to keep the little bits of bacon in the bottom of the skillet. Return the skillet to the heat.
  4. Sauté the onions, celery, carrots and potatoes for about five minutes, until very onions are fragrant and beginning to turn translucent. Reduce heat to medium low, and continue to cook for another fifteen minutes or so, or until potatoes are just beginning to turn tender. If the skillet becomes too dry, add a tablespoon of water, chicken broth, butter or (what I did) bacon grease.
  5. Add the Not-At-All Steak Seasoning. Sprinkle the contents of the skillet with the flour, and add the sour cream and half and half, stirring well to completely incorporate.
  6. Remove from heat. Stir in a cup of the remaining cheddar, the bacon and green onions. Taste and adjust for seasoning. Re-season if necessary. Place contents into a 9x13 casserole dish.
  7. Top the bacon mixture with the last of the cheddar cheese in an even layer. Cover casserole with the pie crust, pinching well at the edges to seal. Cut a few vent holes in top and trim excess pastry, but you won't need to brush this one with egg or cream - the cheddar will brown nicely, so you can leave it at this point.
  8. Bake at 350F, uncovered, for 50-60 minutes. The crust will turn golden brown and the contents will be bubbly. The fragrance will be divine. Allow it to rest for five minutes or so, then serve.


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