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Chicken & Bacon Pot Pie
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Chicken & Bacon Pot Pie

2 Hr(s) 15 Min(s)
35 Min(s) Prep
1 Hr(s) 40 Min(s) Cook
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!
What You Need
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8 servings
Original recipe yields 8 servings
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. flour
2-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups shredded cooked chicken
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Let's Make It
1
Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
2
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.
3
Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add 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 sprayed with cooking spray; top with bacon.
4
Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
5
Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
Kitchen Tips
Tip 1
Serving Suggestion
For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.
Tip 2
Special Extra
Add 1 Tbsp. chopped canned chipotle peppers in adobo sauce to chicken mixture before spooning into pie plate.
Tip 3
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 pot pie first.)
Tip 4
Substitute
Substitute a shallow 1-1/2-qt. casserole dish for the pie plate.
Tip 5
Foolproof PHILLY Pie Crust Recipe
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
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 16g
80%
Trans Fat 0.5g
Cholesterol 120mg
40%
Sodium 510mg
22%
Total Carbohydrates 24g
9%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 24g
48%
Vitamin A
70%
Vitamin C
8%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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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