Chicken & Bacon Pot Pie

5
(4) 4 Reviews
Prep Time
35
min.
Total Time
1
hr.
15
min.
Servings

8 servings

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!

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What You Need

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Make It

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  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
  • Add vegetables and garlic to reserved drippings in skillet; cook 5 min., stirring occasionally. Stir in flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1-1/2-qt. casserole; top with bacon.
  • Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Serving Suggestion

For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.

Make Ahead

Pot pie can be assembled ahead of time. Wrap with 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 pie first.)

Substitute

Substitute a 9-inch deep-dish pie plate for the casserole dish.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 28g
Saturated fat 15g
Cholesterol 120mg
Sodium 500mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 3g
Protein 22g
   
Vitamin A 40 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

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  • JudyWagner01 |

    I made this recipe for friends and we all loved it. The bacon and the garlic both give it a wonderful flavor and keep it from being bland -- as does the cream cheese in the sauce. I did not use mushrooms as my husband does not care for them, so just increased the other veg. I let the pie crust chill in the refrigerator for several hours and it was VERY firm and hard to roll out so I will follow the directions better today and only leave it for about an hour this time. (Life happens!) Previously my husband has been VERY negative about my pie crusts but he had no complaints about this one!

  • kimg80 |

    My husband and I loved this so much we were fighting over the leftovers!

  • Louise1047 |

    This is a very good recipe - my husband thought it was the best. I didn't have any bacon and I did add about a cup of mixed veggies (limas, corn and peas) which I cooked with the potato and carrot. I purchased a rotisserie chicken a our Kroger. The crust is the flakiest. I added a little salt and pepper to kick up the flavor some, next time I'll use some "Nature's Seasoning".

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