Bacon Pot Pie
1 pkg. ready made pie crust
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
Preheat oven to 375°. 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. Line a 9-in. deep-dish pie plate with one of the shells. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Place second shell over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.