Chicken, Potato, & Leek Pie

1          slice      smoked bacon, chopped

1 ½       c           cubed red potato

1          c           chopped carrot

3          c           rotisserie chicken, torn into small pieces

3 ½       tbsp      flour

3          c           sliced leeks

½         tsp        salt

¼         tsp        pepper

2          c           low sodium chicken broth

½         pkg       refrigerated pie dough (14.1 oz. package; or use full package for crust on both top and bottom)

1          tbsp      skim milk

1                      large egg white

Preheat oven to 450°. 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. 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. 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.

Makes 4 servings            From Cooking Light          65 min.