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For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.
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 a 9-inch deep-dish pie plate for the casserole dish.
* 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.
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!
My husband and I loved this so much we were fighting over the leftovers!
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".