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Chicken and Bacon Pot Pie
Chicken and Bacon Pot Pie

Chicken and Bacon Pot Pie

1 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 35 Min Cook: 40 Min
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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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 slices bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (140 g), peeled, cut into 1/2-inch cubes
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. 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
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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 tsp. drippings from skillet.
Step 2
Add vegetables and garlic to reserved drippings in skillet; cook 5 min., stirring occasionally. Stir in flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese product; 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 or shallow 1.5-L casserole dish; top with bacon.
Step 3
Heat oven to 400ºF. 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 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
Kraft Kitchen Tips!
Serving Suggestion
For a delightful brunch idea, serve this Chicken and Bacon Pot Pie with a seasonal fruit salad.
Make Ahead
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.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 13 g
65 %
Cholesterol 105 mg
Sodium 560 mg
23 %
Carbohydrate 21 g
Fibre 1 g
Sugars 3 g
Protein 24 g
Vitamin A
30 %
Vitamin C
6 %
6 %
15 %
8 servings, 1/8 recipe (224 g) each
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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