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Chicken, Potato, and Leek Pie

Chicken, Potato, and Leek Pie
Photo: Francesco Tonelli; Stylist: Philippa Brathwaite
Hands-on time 22 mins
Total time 1 hr, 5 mins
Yield

Serves 6 (serving size: about 1 1/4 cups)

Ingredients

  • 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

Nutrition Information

  • calories 298
  • fat 11.9 g
  • satfat 4.5 g
  • monofat 3.6 g
  • polyfat 3 g
  • protein 18 g
  • carbohydrate 31 g
  • fiber 2.2 g
  • cholesterol 62 mg
  • iron 2.1 mg
  • sodium 561 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 450°.

    Preparing Leeks
  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.