Chicken, Potato, and Leek Pie

Photo: Francesco Tonelli; Stylist: Philippa Brathwaite

Yield: Serves 6 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 450°.
  2. 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. 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. 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.
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