Chicken and Bacon Pot Pie


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!

Prep Time:
35 mins
Cook Time:
40 mins
Total Time:
1 hrs 15 mins
8 servings, 1/8 recipe (224 g) each


  • 6 slices bacon, cut into 1/2-inch pieces

  • ½ 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 ¼ cups 25%-less-sodium chicken broth

  • ½ 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.


*Foolproof PHILLY Pie Crust recipe

Serving Suggestion:

For a delightful brunch idea, serve this Chicken and Bacon Pot Pie with a seasonal fruit salad.

Special Extra:

Add 1 Tbsp. chopped canned chipotle peppers in adobo sauce to chicken mixture before spooning into casserole dish.

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 425 degrees F 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.

Nutrition Facts (per serving)

419 Calories
26g Fat
22g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 419
% Daily Value *
Total Fat 26g 33%
Saturated Fat 4g 18%
Cholesterol 106mg 35%
Sodium 435mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 24g
Vitamin C 6mg 30%
Calcium 19mg 1%
Iron 1mg 7%
Potassium 352mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.