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!


Recipe Summary

35 mins
40 mins
1 hr 15 mins
8 servings, 1/8 recipe (224 g) each


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

419 calories; protein 23.7g 47% DV; carbohydrates 21.6g 7% DV; fat 26.1g 40% DV; cholesterol 106.2mg 35% DV; sodium 435.4mg 17% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I thought this dish has excellent Chicken flavoring. Personally I like to have a bold kick in my food so next time I will likely sprinkle in some Cheyenne Pepper. I might even add in a small amount of shredded cheese too. But over all this was a great dish simple too make. Read More