Cheesy Bacon and Potato Pot Pie (Easy Family Dinner!)
Last Updated on August 4, 2026 by Allison Lancaster
If your family loves comfort food, this cheesy bacon and potato pot pie is going to become a regular on your dinner table. I’ve made this more times than I can count, and every single time my kids ask for seconds. There’s something so satisfying about a golden, flaky pie crust filled with creamy cheddar sauce, crispy bacon, tender potatoes, and green beans. It’s hearty, it’s filling, and it comes together with simple pantry staples you probably already have on hand. Whether it’s a chilly weeknight or a lazy Sunday, this savory pot pie hits the spot every time.
What Is Bacon and Potato Pot Pie?
A bacon and potato pot pie is a savory, homemade pie filled with a creamy cheddar cheese sauce, crispy cooked bacon, diced red potatoes, sweet onion, and green beans, all nestled inside a buttery, flaky pie crust. Think of it as a Southern spin on a classic pot pie, swapping out the usual chicken for smoky, salty bacon.
It’s a great recipe for nights when you want something warm and filling without spending hours in the kitchen. The hands-on time is only about 20 minutes, and then the oven does all the work for you.
Ingredients for Cheesy Bacon and Potato Pot Pie
- Red potatoes (3 to 4, cut into 1-inch pieces): Red potatoes hold their shape beautifully after cooking, giving you tender little bites in every slice.
- Bacon (1 pound, cooked and crumbled): Use your favorite brand. Hardwood smoked, applewood smoked, or even turkey bacon all work great here.
- Shredded cheddar cheese (1 cup): The sharper, the better! It melts right into the sauce and makes everything creamy and delicious.
- Milk (2 cups): The base for the creamy cheese sauce.
- Onion (1, diced): Sweet or yellow onion adds a savory depth of flavor.
- Canned green beans (1 can, 15 oz, rinsed and drained): A little veggie goodness in every bite.
- Butter (2 tablespoons): For building the roux.
- All-purpose flour (3 tablespoons): Thickens the sauce to that perfect creamy consistency.
- Salt (1/2 teaspoon), garlic powder (1/4 teaspoon), pepper (1/4 teaspoon): Simple seasonings that let the bacon flavor really shine.
- Prepared pie crusts (2): Store-bought works perfectly. One for the bottom, one for the top.
How to Make This Easy Bacon Pot Pie Recipe
This cheesy bacon pie comes together quickly. Here’s exactly how I make it:
Step 1: Prep the potatoes.
Place your diced red potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover with plastic wrap, venting one corner. Microwave on high for 4 to 5 minutes, until the potatoes are just starting to soften. Drain well and set aside. This step is important! Par-cooking the potatoes ensures they are completely tender after baking, without any hard or crunchy pieces.
Step 2: Make the creamy cheese sauce.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, garlic powder, and pepper and cook for about 2 minutes. Slowly pour in the milk, stirring constantly to prevent lumps. Keep stirring as the sauce heats up and thickens slightly. Once thickened, remove from heat and stir in the shredded cheddar until melted and smooth.
Step 3: Assemble the pot pie.
Preheat your oven to 375 degrees F and spray a deep-dish pie plate with nonstick cooking spray. Press one pie crust into the bottom and up the sides of the pan. Layer in the potatoes, diced onion, crumbled bacon, and green beans. Pour the warm cheese sauce evenly over the top.
Step 4: Top and seal the crust.
Place the second pie crust over the filling. Press the edges together to seal and crimp them with a fork or your fingers. Cut a few small slits in the top crust to let steam escape.
Step 5: Bake and rest.
Bake for 50 to 60 minutes, or until the crust is deep golden brown. Let the pot pie rest for at least 10 minutes before slicing. This helps the filling set up and makes cutting much cleaner.
Tips for the Best Savory Bacon Pie
- Brush the top crust with melted butter. This gives the crust a gorgeous golden color and a richer, more buttery flavor.
- Don’t skip the resting time. I know it’s hard to wait, but letting the pie sit for 10 minutes before cutting keeps all that creamy filling from running out.
- Cook your bacon until crispy. Soft or underdone bacon can get soggy inside the pie. Crispy pieces hold up much better in the filling.
- Poke the bottom crust before filling. Use a fork to gently poke a few holes in the bottom crust before adding your filling to prevent any puffing or bubbling up.
- Use a deep-dish pie plate. This recipe makes a generous, hearty filling, so a standard shallow pie dish may not have enough room.
Variations and Add-Ins
One thing I love about this cheesy bacon and potato pot pie is how easy it is to customize. Here are some of my favorite ways to switch it up:
- Add chicken. Stir in about 1 cup of shredded rotisserie chicken for an even heartier filling.
- Swap the green beans. Frozen peas and carrots are a classic pot pie combo and work beautifully here.
- Add corn. A handful of corn kernels adds a little sweetness that balances the salty bacon perfectly.
- Try a different cheese. Pepper Jack adds a nice kick, and Gruyere makes it taste extra fancy.
- Use crescent roll dough. In a pinch, crescent roll dough pressed into the bottom and top of the pan is a fun, flaky crust option.
How to Store and Freeze This Bacon Pot Pie
Refrigerator: Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave, or warm the whole pie in a 325 degree oven until heated through.
Freezer: You can freeze this pot pie before baking! Assemble it in a disposable deep-dish pie pan, wrap tightly in foil, and freeze for up to 2 months. To bake from frozen, thaw in the refrigerator for 2 to 3 days, then bake as directed, adding about 10 to 15 extra minutes to the baking time.
Frequently Asked Questions
Can I use regular potatoes instead of red potatoes?
Yes! Yukon Gold potatoes are a wonderful substitute because they have a naturally creamy, buttery texture. Russet potatoes will also work, but they can get a little soft, so be careful not to over-microwave them before baking.
How do I know when the pot pie is done baking?
The top crust should be deep golden brown, and you should see the filling starting to bubble up through the steam vents. If the edges of the crust are browning too quickly before the center is cooked through, just tent the edges loosely with a strip of foil.
Can I make this bacon and potato pot pie ahead of time?
Absolutely! You can assemble the pie up to 24 hours in advance, cover it, and keep it in the refrigerator before baking. Just add about 10 to 15 extra minutes to the baking time since it will start cold from the fridge.
What type of pie crust works best for this recipe?
Store-bought refrigerated pie crusts (like Pillsbury) are my go-to because they’re flaky, buttery, and so easy to work with. If you love to bake, a homemade pie crust is absolutely delicious here too!
Can I leave out the green beans?
Of course! Skip them entirely, or swap them out for frozen peas, corn, diced broccoli, or any veggie your family loves. This recipe is really forgiving and flexible.
Cheesy Bacon and Potato Pot Pie (Easy Family Dinner!)
If your family loves comfort food, this cheesy bacon and potato pot pie is going to become a regular on your dinner table. I've made this more times than I can count, and every single time my kids ask for seconds. There's something so satisfying about a golden, flaky pie crust filled with creamy cheddar sauce, crispy bacon, tender potatoes, and green beans. It's hearty, it's filling, and it comes together with simple pantry staples you probably already have on hand. Whether it's a chilly weeknight or a lazy Sunday, this savory pot pie hits the spot every time.
Ingredients
- 3 to 4 red potatoes, cut into 1-inch pieces
- 1 tablespoon water
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 onion, diced
- 1 pound bacon, cooked and crumbled
- 1 (15 ounce) can green beans, rinsed and drained
- 2 prepared pie crusts
Instructions
- Preheat the oven to 375 degrees. Prepare a deep dish pie plate with nonstick cooking spray.
- Place the potatoes in a small, microwave-safe bowl with the water. Cover with plastic wrap, vented on one side. Microwave on high for 4 to 5 minutes, depending on the wattage of your microwave, or until the potatoes are beginning to soften. Drain well.
- Meanwhile, in a medium saucepan over medium heat, melt the butter. Stir in the seasonings and flour and cook for 2 minutes. Slowly add the milk, stirring constantly. Continue cooking until the sauce has thickened slightly. Stir in the cheese and remove from heat.
- Place one pie crust into the bottom of the pie plate. On the pie crust, place the potatoes, onions, bacon, and green beans. Pour the cheese sauce over the top. Cover the pie with the remaining pie crust, pressing to seal the edges. Cut small holes in the top to vent.
- Bake for 50 to 60 minutes until the crust is golden. Allow the pie to rest for 10 minutes prior to cutting.
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