Chicken, Potato, and Leek Potpie

From Cooking Light Best Ever Slim-Down Recipes.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  smoked bacon, slice chopped
• 1 1⁄2 cups  red potatoes, cubed (about 8 ounces)
• 1  cup carrot, chopped
• 6  boneless skinless chicken thighs, cut into bite sized pieces
• 3 1⁄2 tablespoons all-purpose flour
• 3  cups leeks, sliced (about 2)
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2  cups chicken broth, fat-free, lower-sodium
• 0.5 (14 1/8ounce) package  refrigerated pie dough
• 1  tablespoon 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.