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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Adjustments

staceydz1
December 30, 2015
This was really excellent with some minor adjustments. I added about 1/2 teaspoon of dried herbs de provence when I added to flavor after reading all the bland reviews. I also listened to everyone else and only used 1.5C chicken broth which was more than enough. Nice warm comfort food!

Calories incorrect

AllisonP123
November 12, 2015
According to my finesse pal, this is 692 calories per portion. I had alteady cooked iy before i realised. :(

Robinb's Review

rachrevisky
January 23, 2015
So the good: great texture, great visual appeal, definitely comfort food, easy to make. The not so good: bland. The bland we can work with (not sure how, as I'm a by the book kind of cook). I'd like to figure out a way to add the flavor that it looks like it should have without adding calories. I'll keep making this, but my troll daughter insists she won't eat it.

Emalani's Review

kcarr24
January 03, 2015
This was really good, and didn't taste "light" at all! After reading others' reviews, I only used 1.5 cups of chicken broth, and it was perfect, not soupy. I substituted frozen peas for the carrots and used most of 1 large baking potato because that's what I had, and it worked well. I used about 2.5 tablespoons of pre-chopped pancetta instead of bacon. Finally, I used about 6 or 7 chicken breast tenders, since I prefer that to chicken thighs. I'm looking forward to eating the leftovers, and I'll definitely make this again!!

VickiG87's Review

VickiG87
August 06, 2014
N/A

sparran's Review

vonnykleinman
April 05, 2014
Turned out great! I also added peas, did not have enough leeks so added sweet onion and shallots. Used arrowroot instead of flour and veggie broth instead of chicken broth. Then it needed more spices so added, thyme, rosemary, and sage. Like another reviewer I did not have pie crust so used pastry sheet. It made a huge batch and hubby ate most of it.

mcdeeter13's Review

steponme
March 16, 2014
N/A

CharlieR's Review

Emalani
February 19, 2014
Love it. So easy and delicious!

KristiJF's Review

suecooks4fun
February 14, 2014
Yum! Added mushrooms!

JK5cook's Review

Bakeacake
February 01, 2014
Delicious! Have made this many times. The leeks add a unique & yummy flavor. I agree that many different veggies can be added/substituted. Has become a part of our cold-weather dinner rotation.