Chicken, Potato, and Leek Pie

I was surprised when I saw a recipe for a chicken pot pie in the August 2012 Cooking Light magazine! You usually don't think about comfort food in summer. The recipe is, however, only about 300 calories which is a lot less than regular chicken pot pie and it has a lighter taste to it. I've never used leeks in a recipe before so I was interested to see how they turned out! The only thing about Cooking Light recipes that I don't really like is that they always call for ingredients that aren't used a lot and you only end up needing a little of that ingredient (leeks...1 slice of bacon!) One thing that I would change about the way I made it is making sure that you use real bacon. Also, I used my ceramic baking dish that is about 4 inches deep...so maybe using a shallower baking dish would be better so that you have a little more even proportion of the crust on top (recommendation from my hubby :)). Overall, this dish was sooo yummy! The flavors all blended together nicely and no ingredient overpowered the other. I give this recipe an A! 
Anyways, here's what you need: 


1 slice smoked bacon, chopped (I used turkey bacon, but wished I used regular smoked bacon)
1 1/2 cup cubed red potato (about 8 oz)
1 cup chopped carrot
6 skinless, boneless chicken thighs, cut into bite sized pieces
3 1/2 tbsp flour
3 cups sliced/chopped leeks (which is about 2 stalks)
1/2 tsp salt
1/4 tsp pepper
2 cups fat-free, lower sodium chicken broth (I used vegetable broth because I forgot chicken)
1/2 (14.1-oz) package refrigerated pie dough (I used Pillsbury pie crust...had to trim off some of the edges)
1 tbsp fat-free milk
1 egg white


In a large dutch oven (large pot) cook the bacon until just about crispy. Add potatoes and carrots to pot and saute for 3 minutes on medium-high heat. Add chicken and saute until lightly browned. Stir in flour and ingredients through the pepper and cook for 1-2 minutes, stirring frequently. Slowly add broth to pot and bring to a boil, stirring occasionally. Cook for 2-3 minutes. Pour/spoon mixture into a 1 1/2 quart glass or ceramic baking dish. Top with pie crust, folding dough ends under, and pressing down against the sides of dish to seal. Combine milk and egg and brush mixture over the pie crust. Bake at 450 degrees for 30 minutes or until crust is golden brown. Enjoy!