Chicken, Potato, and Leek Pie

By BClover

Julianna Grimes, Cooking Light

AUGUST 2012 was original recipe, I changed it to this and here is the nutritional amounts
Yield: Serves 6 (serving size: about 1 1/4 cups)


Nutrition Facts
Serving Size 350 g
Amount Per Serving
Calories 375
Calories from Fat 109
% Daily Value*
Total Fat 12.1g
19%
Saturated Fat 5.3g
27%
Trans Fat 0.0g
Cholesterol 83mg
28%
Sodium 1187mg
49%
Potassium 596mg
17%
Total Carbohydrates 38.0g
13%
Dietary Fiber 5.0g
20%
Sugars 5.3g
Protein 29.3g
Vitamin A 128% • Vitamin C 30%
Calcium 7% • Iron 21%
Nutrition Grade B+
* Based on a 2000 calorie diet

Ingredients

• Crust
• 1/2 cup all purpose flour
• 1/2 cup white whole wheat flour
• 3 tbsp butter
• 1/4 tsp salt
• 4 tbsp cold water
• 1 tbsp 1% milk
• 1/4 tsp each, thyme, parsley, garlic powder
• Filling
• 2 slice center cut bacon, chopped
• 1 8 ounces potato ( about 1 1/2 cups chopped)
• 12 oz bag peas and carrots, frozen
• 1 lb chicken tenders, cut into bite-sized pieces
• 3 1/2 tablespoons all-purpose flour
• 3 cups sliced leeks (about 2)
• 2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 tsp sage, dried
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp marjoram, dried
• 1 tsp parsley, dried
• 1/2 tsp tarragon, dried
• 2 cups fat-free, salt free, homemade chicken stock
• Topping for crust
• 1 tablespoon 1% milk
• 1 large egg white

Details

Servings 6

Preparation

Step 1

Make the pie crust in a food processor. Let the pie cut sit wrapped in plastic while you prepare the filling. ( need to sit about 30-45 mins)


1. Preheat oven to 450°.

2. Cook bacon in a large Dutch oven or a large iron skillet over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato sauté 3 minutes then add peas and carrots to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes stirring occasionally. Stir in flour and leeks. stir well. then add all spices; sauté 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. If in iron skillet let it in the pan if not, 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.

4. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 425° for 35 minutes or until crust is golden. Let stand 10 minutes.