Chicken, Potato, and Leek Pie

By á-4131

Yield: Serves 6 (serving size: about 1 1/4 cups)
Hands-on:22 Minutes
Total:1 Hour, 5 Minutes
8 points plus


Nutritional Information
Amount per serving

Calories: 298
Fat: 11.9g
Saturated fat: 4.5g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 3g
Protein: 18g
Carbohydrate: 31g
Fiber: 2.2g
Cholesterol: 62mg
Iron: 2.1mg
Sodium: 561mg
Calcium: 42mg

Ingredients

• 1 slice smoked bacon, chopped
• 1 1/2 cups cubed red potato (about 8 ounces)
• 1 cup chopped carrot
• 6 skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 1/2 tablespoons all-purpose flour
• 3 cups sliced leeks (about 2)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 (14.1-ounce) package refrigerated pie dough
• 1 tablespoon fat-free milk
• 1 large egg white

Preparation

Step 1

1. Preheat oven to 450°.

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.

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.

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.