Chicken, Potato, and Leek Potpie

Name: Chicken, Potato, and Leek Potpie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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 white

⏱ 65 mins 🍽 6 serving(s) 🏷 Pot Pie

This classic pot pie features tender chicken thighs, cubed red potatoes, and sliced leeks cooked with smoked bacon in a rich, savoury broth. The filling is baked in individual ramekins under a flaky pastry lid until beautifully golden. It's a hearty and satisfying dish ideal for sharing.

Ingredients

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 white

Method

Set your oven to 450°F to preheat.
In a large Dutch oven, fry the chopped bacon until it is nearly crisp. Turn the heat up to medium-high. Introduce the cubed potato and chopped carrot, cooking them for 3 minutes. Place the chicken pieces into the pan and cook for a further 3 minutes until they begin to brown. Mix in the flour, sliced leek, kosher salt, and black pepper, then cook for 1 minute more.
Pour in the chicken broth gradually while stirring continuously. Allow the mixture to reach a boil and cook for 2 minutes until it thickens a little. Divide the filling equally among six 8 ounce ramekins, using about 1 1/4 cups per dish. Cut the pie dough into six 4 inch circles, rerolling any scraps if needed. Drape a circle over each ramekin, tucking the edges under and pressing to seal.
Whisk together the nonfat milk and egg white. Brush this mixture over the pastry tops. Use a knife to make small slits in the dough for steam to escape. Bake at 450°F for 30 minutes or until the crust is a deep golden colour. Allow the potpies to rest for 10 minutes before serving.

Nutrition (per serving)

Sodium739800 mg

Recipe details

CategoryPot Pie

AuthorGibbyLou