Chicken, Potato, and Leek Pie

I made this and it was very easy.  Well, it was easy once someone at Kroger showed me what Leeks looked like and once my friend told me which side of the leek to use.

Prep went quickly.  It needs a little more salt and pepper but I would make again.

I used matchstick carrots because I didn't know we had regular carrots in the drawer.

Chicken, Potato, and Leek Pie

Yield: Serves 6 (serving size: about 1 1/4 cups)
Hands-on:22 Minutes
Total:1 Hour, 5 Minutes

Ingredients

Photo by: Photo: Francesco Tonelli;
Stylist: Philippa Brathwaite

1 slice smoked bacon, chopped
1 1/2 cups cubed red potato (about 8 ounces)
1 cup chopped carrot
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 1/2 tablespoons all-purpose flour
3 cups sliced leeks (about 2)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups fat-free, lower-sodium chicken broth
1/2 (14.1-ounce) package refrigerated pie dough
1 tablespoon fat-free milk
1 large egg white

Preparation
1. Preheat oven to 450°.

2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.

3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal.

4. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes.

Nutritional Information
Calories: 298; Fat: 11.9g; Saturated fat: 4.5g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 3g; Protein: 18g; Carbohydrate: 31g; Fiber: 2.2g; Cholesterol: 62mg; Iron: 2.1mg; Sodium: 561mg; Calcium: 42mg

Cooking Light AUGUST 2012