Chicken, Potato, and Leek Pie

Chicken, Potato, and Leek Pie Recipe
Photo: Francesco Tonelli; Stylist: Philippa Brathwaite
4

Worthy of a special occasion

Yield:

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

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 1 Hour, 5 Minutes

Nutritional 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

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

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.

Note:

Julianna Grimes,

August 2012
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