Chicken, Potato, and Leek Potpie

Submitted by GibbyLou

"From Cooking Light Best Ever Slim-Down Recipes."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 smoked bacon, slice chopped
• 354.88 ml red potatoes, cubed (about 8 ounces)
• 236.59 ml carrot, chopped
• 6 boneless skinless chicken thighs, cut into bite sized pieces
• 51.76 ml all-purpose flour
• 709.77 ml leeks, sliced (about 2)
• 2.46 ml kosher salt
• 1.23 ml black pepper
• 473.18 ml chicken broth, fat-free, lower-sodium
• 200.20 g package refrigerated pie dough
• 14.79 ml nonfat milk
• 1 large egg white

directions

1. Preheat oven to 450°F.
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; saute 3 minutes, stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leek, salt, and pepper; saute 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 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps, if necessary). Place over ramekins, folding under and pressing down on edges to seal.
4. Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.