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!
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*Foolproof PHILLY Pie Crust recipe
For a delightful brunch idea, serve this Chicken and Bacon Pot Pie with a seasonal fruit salad.
Add 1 Tbsp. chopped canned chipotle peppers in adobo sauce to chicken mixture before spooning into casserole dish.
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.