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For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.
Add 1 Tbsp. chopped canned chipotle peppers in adobo sauce to chicken mixture before spooning into pie plate.
This delicious pot pie can be assembled ahead of time. Wrap in foil, then freeze up to 3 months. When ready to serve, unwrap and bake in 425ºF oven 1 hour 10 min. or until crust is golden brown and filling is heated through, covering edge of crust with foil strips before baking. (No need to thaw pot pie first.)
Substitute a shallow 1-1/2-qt. casserole dish for the pie plate.
Place 1 cup flour in large bowl. Cut in 4 oz. (1/2 of 8-oz. pkg.) softened PHILADELPHIA Cream Cheese and 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour. Place dough between 2 lightly floured sheets of waxed paper; roll out to desired size. Discard waxed paper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.