Bacon Pot Pie

For complete instructions and step by step photos, visit Bacon Pot Pie.

1 Recipe Basic Pie Crust - click link for instructions
3 cups cheddar cheese, grated
1/4 cup chives
1 lb of bacon, diced
1 medium yellow onion, diced
2 stalks of celery, diced
2 carrots, diced
2 medium potatoes, diced
1 Tbl Not-At-All Steak Seasoning - click link for instructions
2 Tbl flour
1 cup sour cream
1/2 cup whole milk or half-and-half
4-5 green onions, sliced, including green tops

1. Assemble Basic Pie Crust. When cutting in the butter, add the 1 cup shredded cheddar cheese and chives. Proceed with the rest of the instructions as normal.
2. Preheat oven to 350F.
3. In a large skillet, saute the diced bacon over medium heat until crispy and rendered. Remove to paper towels to drain, and set aside. Drain off most of the rendered grease, making sure to keep the little bits of bacon in the bottom of the skillet. Return the skillet to the heat.
4. Saute the onions, celery, carrots and potatoes for about five minutes, until very onions are fragrant and beginning to turn translucent. Reduce heat to medium low, and continue to cook for another fifteen minutes or so, or until potatoes are just beginning to turn tender. If the skillet becomes too dry, add a tablespoon of water, chicken broth, butter or (what I did) bacon grease.
5. Add the Not-At-All Steak Seasoning. Sprinkle the contents of the skillet with the flour, and add the sour cream and half and half, stirring well to completely incorporate.
6. Remove from heat. Stir in a cup of the remaining cheddar, the bacon and green onions. Taste and adjust for seasoning. Re-season if necessary. Place contents into a 9x13 casserole dish.
7. Top the bacon mixture with the last of the cheddar cheese in an even layer. Cover casserole with the pie crust, pinching well at the edges to seal. Cut a few vent holes in top and trim excess pastry, but you won't need to brush this one with egg or cream - the cheddar will brown nicely, so you can leave it at this point.
8. Bake at 350F, uncovered, for 50-60 minutes. The crust will turn golden brown and the contents will be bubbly. The fragrance will be divine. Allow it to rest for five minutes or so, then serve.