Chicken And Bacon Pot Pie

Ingredients

• Servings: 8
• 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*

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


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