Rating: 4.5 stars
48 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Julianna Grimes
Recipe by Cooking Light August 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
22 mins
total:
1 hr 5 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

298 calories; fat 11.9g; saturated fat 4.5g; mono fat 3.6g; poly fat 3g; protein 18g; carbohydrates 31g; fiber 2.2g; cholesterol 62mg; iron 2.1mg; sodium 561mg; calcium 42mg.
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