Chicken & Bacon Pot Pie

• 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 Safeway 2 pkg For $5.00 thru 02/09
• 1 onion, chopped
• 1 carrot, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 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
• 1 recipe Foolproof PHILLY Pie Crust

1. Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp.
2. Remove bacon from pan with slotted spoon; drain on paper towels.
3. Discard all but 2 tsp.
4. drippings from pan.
5. Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally.
6. Stir in flour; cook and stir 1 min.
7. Gradually stir in broth.
8. Bring to boil.
9. Add cream cheese; cook and stir 1 min.
10. or until cream cheese is completely melted and mixture is well blended.
11. Remove from heat; stir in chicken.
12. Spoon into 9-inch deep-dish pie plate; top with bacon.
13. Heat oven to 400 degrees F. Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of pie plate; place over chicken mixture.
14. Flute edge, sealing to edge of pie plate.
15. Cut several slits in crust to allow steam to escape.
16. Place on baking sheet.
17. Bake 40 min.
18. or until golden brown, covering edge of crust with foil for the last 10 min.
19. if necessary to prevent overbrowning.

bacon, mushrooms, baking potato, onion, carrot, garlic, flour, chicken broth, philadelphia cream cheese, chicken, recipe

Taken from www.kraftrecipes.com/recipes/chicken-bacon-pot-pie-167559.aspx (may not work)