The Bacon Cheeseburger Pot Pie is an indulgent, show-stopping dish that takes comfort food to a whole new level. Inspired by the traditional cheeseburger and combined with the heartiness of a pot pie, this recipe offers a unique twist by using crispy bacon as the crust rather than a conventional pastry dough. The result is a rich, flavorful dish packed with layers of seasoned ground beef, cheddar cheese, and tender potatoes, making it a perfect main course for family dinners, gatherings, or special occasions.
This dish originally started as a simple endeavor featuring potatoes and cheese. However, through discussion and creative refinement, the recipe evolved into a more complex, layered dish that highlights the bold, smoky, and savory flavors of bacon, beef, and cheddar. The decision to replace a traditional pie crust with bacon makes this dish stand out, not only in taste but also in presentation. The bacon lattice not only provides a crispy, salty counterbalance to the juicy filling but also creates a stunning visual that makes this dish as eye-catching as it is delicious.
One of the key challenges in preparing this Bacon Cheeseburger Pot Pie is crafting the bacon crust. Properly laying out the bacon ensures that it cooks evenly and crisps up perfectly without shrinking too much during the baking process. To achieve this, the bacon is arranged in an overlapping fashion, with each piece placed slightly offset from the previous one. Flipping each slice as it’s layered creates a uniform structure, allowing for a consistent base that molds well to the skillet. Additionally, placing a heavy oven-safe object (such as a cast-iron lid or oven-safe plate) on top while baking prevents the bacon from curling and guarantees even cooking.
Another important aspect of this recipe is seasoning. While the combination of ground beef, potatoes, onions, and melted cheddar cheese already provides amazing flavor, the inclusion of Cajun seasoning gives the pie an unexpected, spicy twist. This blend of bold spices elevates the dish beyond the flavors of a standard cheeseburger and adds depth and complexity. The layered approach to seasoning—where salt, pepper, and Cajun seasoning are sprinkled between each set of ingredients—ensures that every bite is packed with robust flavor.
As with any hearty dish, preparation and technique are crucial for success. The potatoes should be sliced thinly to allow them to cook evenly, while the beef should be crumbled well to layer seamlessly. Once the filling is assembled, the bacon is folded back over the top, fully encasing the ingredients, and the entire dish is baked at a moderate temperature for an extended period to develop a crispy, golden crust.
The final step in making this pie is flipping it out of the pan. Since bacon releases a good amount of grease during cooking, it is essential to drain off the excess before attempting to invert it onto a serving plate. A two-step flipping process ensures that the pie remains intact and presentable—first removing it from the pan onto a plate, then flipping it again to reveal its glistening, bacon-wrapped surface.
At its core, the Bacon Cheeseburger Pot Pie is an ultimate indulgence for lovers of classic American flavors. It takes everything delightful about a cheeseburger—the crispy bacon, the savory beef, the gooey cheese, and the hearty potatoes—and transforms them into a cohesive and creative dish. With its bold flavors, impressive presentation, and comforting richness, this recipe is bound to leave a lasting impression on anyone who tries it.
Bacon Cheeseburger Pot Pie
Ingredients
2 pounds bacon
1 pound ground beef
4 large russet potatoes - sliced thinly
16 ounces cheddar cheese - sharp, shredded
1 medium onion - diced
1 medium green pepper (green capsicum) - (or red pepper) diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 teaspoons Cajun seasoning
Instructions
- Fold a piece of parchment paper in half multiple times until you end up with a triangle that cannot be folded any further. Place the point in the center of a 10-inch skillet and press down so that it lays flat against the bottom and side of the pan. Using a pair of scissors, cut the paper evenly with the edge of the pan.
- Unfold the parchment and press it down into the bottom of the pan. Place the first piece of bacon in the pan, starting at the center, ensuring it lays flush with the bottom and side. Drape the bacon over the side. Place the next piece of bacon in the pan, starting with the opposite end and moving it toward the edge of the pan by an inch. Overlap the edges of the bacon slightly so that the pan will be entirely covered at the end.
- Alternate in this pattern until the entire pan is covered.
- Starting at the edge, place a ring of potato slices on the bottom of the pan and move inward until completely covered. Sprinkle a portion of the salt, pepper, and Cajun spice mix over potatoes.
- Spread 1/4 of the diced onions and peppers over potatoes.
- Sprinkle 1/4 pound of the ground beef in the pan.
- Sprinkle 1/2 cup of cheese over ground beef.
- Continue with three more layers precisely like the first. As you get to the top of the pan, move the layers inwards in a pyramid-like form. Place one last layer of potatoes on top over cheese and season with remaining salt, pepper, and Cajun spices.
- Beginning with the last piece of bacon added to the pan, fold the bacon over the filling and move around the pan until everything is covered.
- Make sure no filling is visible, and the bacon is even.
- Place pan on a lined baking sheet that is large enough to catch the overflow of bacon grease. Place a heavy, oven-safe object on top to keep bacon from shrinking and curling up as it bakes.
- Bake in a 350 degree Fahrenheit-preheated oven for 2 1/2 hours. Remove from the oven and carefully drain grease from the pan. Remove weighted object from the top of the pie. If bacon sticks, use a spatula to separate.
- Place a plate larger than the skillet on top and carefully flip the pie onto the plate to remove it from the pan. Remove parchment paper and blot grease. Using the serving plate, place it over the pie and flip again, so the top of the pie is now face up again.
- Carefully slice into pieces and serve.
