Comida Kraft
Recipe Box

Chicken & Bacon Pot Pie

Prep Time
Total Time

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 pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
  • Add vegetables and garlic to reserved drippings in pan; 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; 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 pie plate; place over chicken mixture. Flute edge, sealing to edge of pie plate. 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

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 pie first.)


Substitute a shallow 1-1/2-qt. casserole dish for the pie plate.

Foolproof PHILLY Pie Crust

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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 430
Total fat 28g
Saturated fat 15g
Cholesterol 120mg
Sodium 500mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 3g
Protein 22g
% Daily Value
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.

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