Best 4 Bacon Pot Pie Recipes
Bacon pot pie is a delightful and hearty dish that can be enjoyed by people of all ages. It is a classic comfort food that is perfect for a cold winter day or a special occasion. The combination of bacon, vegetables, and creamy sauce is irresistible, and the flaky crust adds the perfect finishing touch. With so many different recipes available, it can be difficult to know which one to choose. This article will provide you with some tips on how to find the best bacon pot pie recipe, so you can enjoy this delicious dish in the comfort of your own home.
Here are our top 4 tried and tested recipes!
BACON POT PIE
I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY
Here's what you need: milk, elbow pasta, shredded cheddar cheese, shredded mozzarella cheese, salt, pepper, cheese, cooked bacon, oil, butter, garlic powder, salt, italian seasoning
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
- When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
- Take off the heat to prevent mac 'n' cheese from over cooking.
- In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
- Add bacon (or any desired fixins'), and add the pasta to the top.
- Roll or spread out pizza dough to fit the bowl and place over the top.
- In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
- Bake in a 350°F (180°C) over for 25 minutes.
- Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
- Sprinkle with parsley for garnish.
- Enjoy!
Nutrition Facts : Calories 1465 calories, Carbohydrate 89 grams, Fat 89 grams, Fiber 3 grams, Protein 74 grams, Sugar 21 grams
CHICKEN, MUSHROOM AND BACON POT PIE
Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5
CHICKEN AND BACON POT PIE
Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 teaspoons drippings from skillet.
- Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1.5-L casserole dish; top with bacon.
- Heat oven to 400 degrees F (200 degrees C). Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
- Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.6 g, Cholesterol 106.2 mg, Fat 26.1 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 435.4 mg, Sugar 2.5 g
Tips:
- Use a good quality bacon for the best flavor.
- If you don't have self-rising flour, you can use all-purpose flour and add 1 1/2 teaspoons of baking powder.
- You can use frozen peas and carrots, but be sure to thaw them before adding them to the pot pie.
- To make the pot pie ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a preheated oven at 350 degrees Fahrenheit for 30 minutes, or until it's heated through.
- You can also freeze the pot pie before baking it. To do this, assemble the pot pie and place it in a freezer-safe container. Freeze it for up to 3 months. When you're ready to serve, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
Conclusion:
Bacon pot pie is a delicious and hearty dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a bacon pot pie that will be the hit of your next party or potluck. So, what are you waiting for? Get cooking!
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