Chop bacon and cook over medium heat until almost crisp. Add meats, onion, garlic and celery; cook, stirring occasionally, until lightly browned. Drain off excess fat.
Add seasonings and bouillon cube dissolved in hot water. Cover and simmer 20 minutes.
Sprinkle 1 tblsp. instant potato flakes over pastry-lined 9" pie pan. Stir remaining potato flakes into meat mixture. Pour into pie pan, mounding a little in center. Adjust top crust, cut vents and flute edges.