Chicken And Bacon Pot Pie Recipe

Name: Chicken And Bacon Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, cut into 1/2-inch pieces; 1/2 pound sliced fresh mushrooms; 1 (5 ounce) potatoes, peeled and cubed; 1 onion, chopped; 1 carrot, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 1/4 cups 25%-less-sodium chicken broth; 1/2 cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed; 3 cups shredded cooked chicken; 1 recipe Foolproof PHILLY Pie Crust*

Servings: persons

6 slices bacon, cut into 1/2-inch pieces
1/2 pound sliced fresh mushrooms
1 (5 ounce) potatoes, peeled and cubed
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/4 cups 25%-less-sodium chicken broth
1/2 cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed
3 cups shredded cooked chicken
1 recipe Foolproof PHILLY Pie Crust*

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.
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.
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.
4
Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.

947

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 slices bacon, cut into 1/2-inch pieces, 1/2 pound sliced fresh mushrooms, 1 (5 ounce) potatoes, peeled and cubed, 1 onion, chopped, and more.

Yes, Chicken And Bacon Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Bacon Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions