- 8
- 35 mins
- 135 mins
Ingredients
- Foolproof PHILLY Pie Crust Recipe:
- 1 cup flour
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened
- 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
- 1/2 lb. sliced fresh mushrooms
- 1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 Tbsp. flour
- 2-1/4 cups fat-free reduced-sodium chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3 cups shredded cooked chicken
Preparation
Step 1
Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
Foolproof PHILLY Pie Crust Recipe:
Prep Time 15min.
Total Time 1hr. 15min.
8 servings
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. 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 sprayed with cooking spray; top with bacon.
Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent over-browning.