Bacon Pot Pie

• 2 cups all-purpose flour
• 1/3 cup shortening
• 1/4 cup cold butter
• 5 to 7 tablespoons ice water
• 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

1. 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.
2. Preheat oven to 375u0b0. 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.
3. 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
4. .
5. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

flour, shortening, cold butter, water, red potatoes, water, butter, allpurpose, milk, garlic, pepper, bacon, onion, broccoli, cheddar cheese

Taken from www.tasteofhome.com/recipes/bacon-pot-pie/ (may not work)