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!
Preparation Time
35 mins
Cooking Time
40 mins
Total Time
1 hr 15 mins
Calories
419 Calories
Recipe Instructions
Step 1
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 teaspoons drippings from skillet.
Step 2
Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute 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 1.5-L casserole dish; top with bacon.
Step 3
Heat oven to 400 degrees F (200 degrees C). 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.
Step 4
Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.
Ingredients
2 tablespoons all-purpose flour
1 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
3 cups shredded cooked chicken
½ pound sliced fresh mushrooms
6 slices bacon, cut into 1/2-inch pieces
1 (5 ounce) potatoes, peeled and cubed
2 ¼ cups 25%-less-sodium chicken broth
½ cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed
