Don’t think your eyes are fooling you. You read that title correct…Bacon Pot Pie.
Bad for you? Definitely (if you use the original recipe). Delicious and indulgent and worthy of a major splurge meal? Totally!
Pictures don’t really do this dish justice, as its hard to make it look pretty, but believe me, it is a great recipe for a cool fall day.
Bacon Pot Pie
Modified from Tammilee Tips
1 lb. bacon, diced (low sodium is the best for this recipe, in my opinion)
1 medium sweet onion, minced (I did this in the food processor)
2 stalks celery, minced
2 potatoes, diced (I actually used leftover mashed potatoes and it still worked!)
2 Tbsp. flour
1 cup fat-free sour cream
1/2 cup skim milk
2 cups shredded cheddar cheese, divided
1 refrigerated prepared pie crust sheet
1. In a large frying pan, brown diced bacon until crispy. Set aside on paper towels to drain.
2. Pour out all but 1 Tablespoon of the bacon fat, then add in the onions, celery, and potatoes to the pan. Sauté until onions are browned and potatoes are soft, about 15 minutes.
3. Sprinkle flour over veggies and combine until flour is absorbed. Add in the drained bacon, sour cream and milk and simmer until thickened.
4. Take pan off heat and stir in one cup of the cheddar cheese.
5. Spray four to six ramekins with cooking spray and ladle in filling mixture. Top each filed ramekin with remaining cheddar cheese evenly.
6. Using a round cookie cutter or glass, cut out circles of pie dough to cover each ramekin. Once covered, seal the sides to the edge of the ramekins and cut a small “X” into the top of each crust to vent.
7. Bake at 350 degrees for 40-50 minutes or until the crust is golden and the pot pies are hot.
Keep in mind I do not advocate eating this often. It is not healthy by any means, even with my “lower calorie” substitutes. It is, however, great for a special occasion or a once-a-year treat! Make it even healthier by adding in more fresh veggies!