Chicken, Potato, And Leek Pie

• 1 slice smoked bacon, chopped
• 1 1/2 cups cubed red potato (about 8 ounces)
• 1 cup chopped carrot
• 6 skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 1/2 tablespoons all-purpose flour
• 3 cups sliced leeks (about 2)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 (14.1-ounce) package refrigerated pie dough
• 1 tablespoon fat-free milk
• 1 large egg white

1. Preheat oven to 450u0b0.
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; saute 3 minutes, stirring occasionally. Add chicken; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); saute 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 450u0b0 for 30 minutes or until crust is golden. Let stand 10 minutes.

bacon, cubed red potato, carrot, skinless, flour, leeks, kosher salt, pepper, chicken broth, milk, egg white

Taken from www.myrecipes.com/recipe/chicken-potato-leek-pie (may not work)