Indulge in the ultimate comfort food experience with this incredibly rich and flavorful Epic Bacon Pot Pie, featuring a truly irresistible homemade cheddar pie crust. Imagine tender, savory bacon combined with hearty vegetables in a creamy, luscious sauce, all nestled under a golden, flaky crust infused with sharp cheddar cheese and fresh chives. This isn’t just a meal; it’s a culinary hug, perfect for chilly evenings or any time you crave something deeply satisfying and utterly delicious.
Epic Bacon Pot Pie: The Ultimate Comfort Food with a Homemade Cheddar Crust
The inspiration for this magnificent Bacon Pot Pie actually came from a lighthearted family discussion about classic winter comfort foods. My husband, John, had me on a strict “chicken sabbatical” after I went a little overboard with crockpot chicken prep. I was contemplating a traditional chicken pot pie when he reminded me, with a playful shake of his head, that our freezer was already brimming with chicken. It was then that a brilliant idea sparked: “What if we made it a bacon pot pie?” The words had barely left my mouth when John, with a twinkle in his eye, was already pulling into the grocery store parking lot. It seems some ideas are just universally appealing!
While this recipe might seem like a bit of a process, I promise you, the effort is incredibly rewarding. The layers of flavor, the satisfying texture, and the pure joy on everyone’s faces make every minute spent in the kitchen worthwhile. When John walked through the door to find these golden, bubbling pot pies ready to go, his excitement was contagious. Get ready to create a meal that will not only fill bellies but also warm hearts.
Why This Bacon Pot Pie Will Be Your New Favorite
Pot pies have long been celebrated as the epitome of comfort food, but our Bacon Pot Pie takes this classic to an entirely new level. Why bacon? Because bacon brings an unparalleled depth of smoky, savory flavor that transforms the entire dish. Unlike other meats, bacon’s rich fat renders down to create a robust base for the creamy filling, infusing every bite with its irresistible essence. This isn’t just about replacing chicken; it’s about elevating the pot pie experience.
The homemade cheddar and chive pie crust is another game-changer. Forget bland, store-bought crusts; this flaky, buttery pastry, with its pockets of melted cheddar and fresh chives, is a flavor powerhouse in itself. It provides the perfect crisp contrast to the velvety filling, ensuring a symphony of textures and tastes in every spoonful. It’s hearty enough to be a standalone meal but sophisticated enough to impress any dinner guest.
Crafting the Perfect Homemade Cheddar & Chive Pie Crust
A truly exceptional pot pie starts with an equally exceptional crust. While convenience options are available, investing a little time in a homemade crust, especially one infused with cheddar and chives, makes a world of difference. The key to a flaky, tender crust lies in using very cold butter and handling the dough as little as possible. The cheddar cheese melts into the crust as it bakes, creating savory pockets, while the chives add a subtle, fresh oniony note that complements the rich filling beautifully.
Key Ingredients for Your Flaky Pie Crust:
- All-purpose flour: The fundamental structure of your crust. Using good quality flour ensures a tender crumb.
- White Sugar: A small amount of sugar doesn’t make the crust sweet, but rather helps balance the savory flavors, promotes a golden-brown finish, and contributes to the overall tender texture.
- Salt: Essential for enhancing all the other flavors in the crust, including the cheddar. Don’t skip it!
- Very cold unsalted butter: This is the secret weapon for flakiness. Cold butter creates steam pockets during baking, which separate the layers of dough, resulting in that coveted airy texture. Using unsalted butter allows you to control the salt content in your recipe.
- Ice water: Crucial for binding the dough without developing too much gluten, which can lead to a tough crust. The colder the water, the better.
- Sharp Cheddar cheese (grated): Adds a wonderful savory depth and a hint of tang directly into the crust, making it an integral part of the pot pie’s flavor profile.
- Fresh Chives (finely chopped): These delicate herbs provide a mild oniony flavor and a touch of vibrant green, elevating the crust beyond ordinary.
While a homemade crust is highly recommended for the best flavor and texture, don’t hesitate to use a good quality store-bought pie crust if you’re short on time. You can still incorporate the cheddar and chives into a ready-made crust by gently folding them in before rolling it out.
Ingredients for the Ultimate Creamy Bacon Pot Pie Filling
The heart of our pot pie is its rich, savory filling, bursting with the robust flavor of bacon and perfectly cooked vegetables in a creamy, luxurious sauce. Each ingredient plays a crucial role in creating a harmonious and deeply satisfying meal.
- Bacon: The undisputed star! We recommend a good quality, thick-cut bacon for its superior flavor and texture when diced and crisped. It will render delicious fat for sautéing and provide crispy, savory bits throughout the filling. Find more bacon inspiration here!
- Yellow Onion: The aromatic base for our filling, providing a sweet and pungent foundation once sautéed.
- Celery: Adds a subtle earthy note and a pleasant, tender bite that complements the other vegetables. Explore more celery recipes!
- Medium Potatoes: These provide body and heartiness to the filling. Yukon Gold or red potatoes are excellent choices as they hold their shape well and contribute a creamy texture without becoming mushy.
- All-Purpose Flour: Used to create a roux with the bacon fat, thickening the sauce to a perfect, velvety consistency.
- Sour Cream: This is a secret weapon for an incredibly rich, tangy, and impossibly creamy sauce. It adds a depth of flavor that sets this pot pie apart. Discover more recipes using sour cream.
- Whole Milk or Half and Half: The liquid foundation of our creamy sauce. Whole milk provides richness, while half and half will make your filling even more decadent.
- Green Onions: Sliced and added at the end, these offer a fresh, mild oniony finish and a pop of color, contrasting beautifully with the rich, cooked elements.
- Extra Cheddar Cheese (grated): Incorporated into the filling and sprinkled on top, this ensures a cheesy, gooey center that makes every bite heavenly.
Essential Kitchen Tools for Pot Pie Perfection
Having the right tools can make the cooking process much smoother and more enjoyable. Here are a few recommendations that will help you achieve pot pie perfection:
- Vegetable Chopper: This tool is an absolute game-changer for speeding up prep time. Dicing onions, celery, and potatoes can be tedious, but a good vegetable chopper makes it quick, easy, and ensures uniform pieces for even cooking. It’s a worthwhile investment for any home cook.
- Heat Resistant Potholders: Safety in the kitchen is paramount. A few years ago, we had a scary incident where a cloth potholder caught fire after being inadvertently left on a hot burner. Thankfully, we caught it in time. Since then, we exclusively use these heat-resistant silicone potholders. They offer superior protection and peace of mind, especially when handling hot dishes straight from the oven.
- Large skillet or Dutch oven: Essential for cooking the bacon and sautéing the vegetables for your filling.
- Mixing bowls: Various sizes for prepping ingredients and mixing dough.
- Ramekins or casserole dish: For baking individual pot pies or a large family-style dish.
- Rolling pin: For evenly rolling out your pie crust.
Step-by-Step Instructions: How to Make This Epic Bacon Pot Pie
Follow these detailed steps to create a Bacon Pot Pie that will impress everyone at your table. We’ll guide you through making the savory cheddar and chive crust and assembling the rich, creamy filling.
Bacon Pot Pie Recipe Card
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Ingredients
For the Bacon Pot Pie Filling:
- 3 cups cheddar cheese grated
- ¼ cup Chives finely chopped
- 1 pound Bacon diced
- 1 yellow onion medium, diced
- 2 Celery stalks, diced
- 2 potatoes medium (e.g., Yukon Gold or Russet), 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)
For the Homemade Cheddar & Chive Pie Crust:
- 1.5 cup All Purpose Flour
- 1 Tablespoon White Sugar
- 1 teaspoon Salt
- 1 stick Butter (½ cup) very cold, grated or cut into small pieces
- ¼ cup Water cold (plus more if needed, 1 tbsp at a time)
Instructions
Part 1: Preparing the Homemade Cheddar & Chive Pie Crust
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 1.5 cups of all-purpose flour, 1 tablespoon of white sugar, and 1 teaspoon of salt until they are thoroughly mixed.
- Incorporate Cold Butter: Using a cheese grater, grate the very cold butter directly into the flour mixture. Alternatively, cut the butter into small cubes and use a pastry blender or your fingertips to cut it into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. Be careful not to overmix.
- Add Cold Water: Slowly trickle in the ¼ cup of cold water, about 2 tablespoons at a time, mixing gently until the dough just comes together. Stop adding water as soon as the mixture forms a cohesive dough when pressed. Over-hydrating will make the crust tough.
- Add Cheese and Chives: Gently fold in 1 cup of grated cheddar cheese and ¼ cup of finely chopped chives into the dough.
- Chill the Dough: Form the dough into a ball, flatten it slightly into a disc, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 3 days. Chilling is crucial for gluten relaxation and prevents shrinking during baking.
- Roll Out Crust: When ready to use, lightly flour a clean surface and your rolling pin. Roll the chilled dough out to your desired thickness (about ⅛ inch) and size to cover your pot pies.
Part 2: Crafting the Rich Bacon Pot Pie Filling
- Prepare Ingredients: Dice all of your bacon, yellow onion, celery, and potatoes. Place them in separate bowls, ready for cooking.
- Cook the Bacon: In a large, heavy-bottomed skillet or Dutch oven, cook the diced bacon over medium heat until it’s rendered its fat and turned deliciously golden and crispy. This step is key for building a deep, savory flavor.
- Drain Grease: Using a slotted spoon, carefully remove the crispy bacon bits from the skillet and place them on a paper towel-lined plate to drain. Leave approximately 1-2 tablespoons of bacon grease in the skillet, along with any flavorful browned bits at the bottom. These bits are packed with flavor and will form the foundation of your creamy sauce.
- Sauté Vegetables: Return the skillet with the reserved bacon fat to medium heat. Add the diced yellow onion, celery, and potatoes. Sauté for about 5-7 minutes, stirring occasionally, until the onions begin to soften and turn translucent. Reduce the heat to medium-low and continue cooking for another 15 minutes, or until the potatoes are just fork-tender. This pre-cooking ensures they will be perfectly soft in the final pot pie.
- Create the Creamy Base: Sprinkle the 2 tablespoons of all-purpose flour over the cooked vegetables. Stir well for 1 minute to coat the vegetables thoroughly and cook out any raw flour taste. Gradually whisk in the 1 cup of sour cream and ½ cup of whole milk (or half and half). Continue stirring until the sauce is smooth and begins to thicken.
- Combine Filling: Remove the skillet from the heat. Gently stir in 1 cup of the grated cheddar cheese, the crispy bacon bits you set aside, and the sliced green onions. Mix everything until the cheese is melted and all ingredients are evenly distributed throughout the creamy filling.
Part 3: Assembling and Baking Your Bacon Pot Pies
- Preheat Oven & Fill Dishes: Preheat your oven to 350°F (175°C). Divide the rich bacon and vegetable filling evenly into individual ramekins or pour it into a single 9×13 inch casserole dish.
- Add More Cheese & Top with Crust: Sprinkle the remaining 1 cup of grated cheddar cheese over the filling in an even layer. Carefully place your rolled-out homemade (or store-bought) pie crust over the top of the filling, gently pressing the edges to seal. You can crimp the edges for a decorative finish.
- Vent the Crust: Using a small knife, cut a few slits or decorative shapes into the top of the pie crust. These vents are crucial for allowing steam to escape, preventing the crust from becoming soggy or bursting.
- Bake to Golden Perfection: Bake in the preheated oven for 50-60 minutes, or until the pie crust is beautifully golden brown and the filling is bubbling invitingly.
- Rest Before Serving: Once baked, remove the pot pies from the oven and let them rest for at least 5 minutes. This allows the filling to set slightly and cools them enough to be enjoyed safely. Then, serve hot and savor every comforting bite!
Nutrition
Calories from Fat 1962
Tips for Pot Pie Perfection
- Don’t Overwork the Dough: For a flaky crust, handle the dough as little as possible. Overworking develops gluten, leading to a tough crust.
- Keep Ingredients Cold for Crust: Ensure your butter and water are ice cold when making the pie crust. This prevents the butter from melting into the flour too soon, which is essential for flakiness.
- Uniform Dicing: Dice your vegetables and bacon to roughly the same size to ensure even cooking and a consistent texture in your filling.
- Season Throughout: Don’t forget to season the bacon, vegetables, and the final filling with salt and pepper to build layers of flavor.
- Vent the Crust: Always cut slits in the top of your pie crust before baking. This allows steam to escape, preventing a soggy crust and ensuring the filling cooks evenly.
- Allow to Rest: Resting the pot pies for a few minutes after baking helps the filling set and makes them easier to serve without falling apart.
Serving Suggestions and Variations
This Bacon Pot Pie is a hearty meal all on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. Steamed green beans or roasted asparagus also make excellent complements. For an even more indulgent meal, serve with a side of crusty bread for dipping into any leftover creamy sauce.
Feel free to experiment with this recipe! You can add other vegetables like frozen peas, corn, or diced mushrooms to the filling. A pinch of thyme or rosemary can also enhance the savory notes. If you’re a fan of spice, a dash of cayenne pepper or a pinch of red pepper flakes can add a delightful kick.
Storage and Reheating Tips
Leftover Bacon Pot Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, cover the pot pie with foil and warm it in an oven preheated to 300°F (150°C) until heated through (about 20-30 minutes for individual portions, longer for a full casserole). Remove the foil for the last 5-10 minutes to re-crisp the crust. You can also freeze unbaked pot pies for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
More Irresistible Bacon Recipes to Try
If you’re as big a fan of bacon as we are, you’ll love these other fantastic recipes that celebrate its incredible flavor:
- Bacon Candy: A truly addictive sweet and savory treat, perfect for snacking or garnishing desserts.
- Peanut Butter Bacon Cookies: An unexpectedly delicious combination that will surprise and delight your taste buds.
- Bacon & Ground Beef Chili: Hearty, smoky, and packed with flavor, this chili is perfect for a crowd.
- Bacon Cheeseburger Crockpot Dip: The ultimate party appetizer, combining all the best flavors of a cheeseburger in a creamy dip.
- Bacon Potato Crockpot Soup: A wonderfully creamy and comforting soup that’s perfect for chilly evenings.
Explore More Delicious Recipes from Tammilee Tips
Looking for more culinary inspiration to satisfy your cravings? Dive into our extensive collection of recipes!
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Recipe originally shared on January 15, 2013. Last updated: October 2020.