Alright, I have to admit something. Many of you southern folks in particular may disown me. But, here it goes…I don’t like chicken pot pie. I knooowwww, I am a terrible person. LOL! I don’t know why I’ve never liked it. I guess I feel like it is bland, and heavy. So it came as a complete shock to me when I saw this Cooking Light recipe in my Facebook newsfeed and my brain said, “YES PLEASE!” Something about the golden crust, and the individual pots just spoke to me.
This recipe pulled me to the pot pie dark side. The sauce is just creamy enough without feeling like glop. Also, it has no superfluous canned soups or canned biscuits. It feels rich and decadent without immediately placing itself right onto your hips and bum. This little pot is a pot of fall. These babies even have bacon in them and still only top out at 298 calories each. So whether you love pot pie and always have, or if you are iffy about it like myself, give this recipe a try and see if you love it as much as I did!
Chicken, Potato, and Leek Pie
1 slice smoked bacon, chopped1 1/2 cups cubed red potato (about 8 ounces)1 cup chopped carrot6 skinless, boneless chicken thighs, cut into bite-sized pieces3 1/2 tablespoons all-purpose flour3 cups sliced leeks (about 2)1/2 teaspoon kosher salt1/4 teaspoon pepper2 cups fat-free, lower-sodium chicken broth1/2 (14.1-ounce) package refrigerated pie dough1 tablespoon fat-free milk
1 large egg white
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.