- 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*
- 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.
04/12/2018
recipepes.com
Chicken and Bacon Pot Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
