Out of Helen's kitchen - Bacon and Potato pie


Helen Drysdale 
Neepawa Banner & Press

When travelling in Britain I got to try many different meat pies. They were all delightful. This recipe comes from a British cookbook. My bacon loving grandson helped make this one for his dad. His dad enjoyed it and I hope you do too.


Bacon and potato pie

1-10” pie shell, top and bottom
1 tsp. flour
1/2 of a 500 gm pack of thick cut bacon
2 small onions
4 or more potatoes, thinly sliced
2 apples, peeled cored and sliced
2 Tbsp. LITEHOUSE Poultry Herb Blend
salt and pepper
1 cup chicken broth
1 Tbsp. flour

Fry bacon in a frying pan. Cut into 1 inch pieces. Set aside. In prepared pie crust sprinkle flour on bottom crust. Add a layer of potatoes, onions and apples. Season with 1 Tbsp. of the Poultry herb, salt and pepper to taste. Add 1/2 the bacon. Repeat the layers. Add the flour to the chicken broth and pour over the layers, then top with crust. Bake at 350° for about an hour or until crust is golden brown and filling is cooked through.