Chicken, Potato, And Leek Potpie

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 1/8 ounce) package refrigerated pie dough
• 1 tablespoon nonfat milk
• 1 large egg

Recipe

• 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 ; brush over dough. cut small slits in dough to vent. bake at 450 for 30 minutes or until golden. let stand 10 minutes.