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.
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.
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.