Chicken, Potato & Leek Pie

A variation on chicken pot pie, this easy to make recipe uses bacon, red potatoes and leeks to add a delicious twist to this classic. The leeks add a unique & yummy flavour and there are many different veggies that can be added or substituted if you prefer.

 

Ingredients

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 salt
  • 1/4 teaspoon pepper
  • 1 1/2 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

Serves 6 – Nutrition Per Serving
Calories: 298, Fat: 12g, Protein: 18g, Carbohydrate: 31g, Fibre: 2g

Method

Method

  1. Preheat oven to 450°.
  2. Cook bacon over medium heat until almost crisp, stirring frequently.
  3. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally.
  4. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally.
  5. Stir in flour, leeks,pepper and salt; sauté 1 minute, stirring frequently.
  6. Slowly add broth to pan, stirring constantly; bring to a boil.
  7. Cook for 2 minutes or until slightly thick, stirring occasionally.
  8. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish.
  9. Top with dough, folding under and pressing down on edges to seal.
  10. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent.
  11. Bake at 450° for 30 minutes or until crust is golden.
  12. Let it stand for 10 minutes before serving.

Serves 6 – Nutrition Per Serving
Calories: 298, Fat: 12g, Protein: 18g, Carbohydrate: 31g, Fibre: 2g