Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon.
Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes.
Add next 3 ingredients; stir 1 minute.
Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.
Stir in cream. Add chicken and bacon. Bring to simmer. Season with pepper.
Divide among four 2-cup soufflé dishes or ramekins.
Unroll pie crust and drape over ramekin. With scissors or knife trim around edge leaving 1/2″ to form crust edge. Pinch along the edge with thumb and index finger sealing the crust to the dish. Make a slit with knife in center of each pot pie.
Bake until crusts are golden brown and filling is heated through, about 15 minutes.
You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will be about 20 minutes.