Chicken, Potato, and Leek Pie

Ingredients

• 1 slice bacon smoked chopped
• 1 cup carrots chopped
• 1 large egg white 
• 1 tablespoon milk fat-free
• 3.5 tablespoons flour all-purpose
• 0.5 teaspoon kosher salt 
• 3 cups leeks sliced ( 2)
• 2 cups lower-sodium chicken broth fat-free
• 0.3 teaspoon pepper 
• 8 ounces potatoes red cubed
• 14.1 ounce pie dough refrigerated
• 6  chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 45
2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high.
3. Add potato and carrot to pan; saut 3 minutes, stirring occasionally.
4. Add chicken; saut 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); saut 1 minute, stirring frequently.
5. 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.
6. Combine milk and egg white; brush mixture over top of dough.
7. Cut small slits in dough to vent.
8. Bake at 450 for 30 minutes or until crust is golden.
9. Let stand 10 minutes.