Bacon Pot Pie

Name: Bacon Pot Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1/3 cup shortening; 1/4 cup cold butter; 5 to 7 tablespoons ice water; FILLING:; 2 medium red potatoes, chopped; 1 tablespoon water; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups 2% milk; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1 pound bacon strips, cooked and crumbled; 1 medium onion, chopped; 1 cup chopped fresh or frozen broccoli, thawed; 1 cup shredded cheddar cheese

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

Ingredients

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Directions

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.