Ingredients:

• 1 slice smoked bacon, chopped

• 1 ½ cups cubed red potato (about 8 ounces)

• 1 cup chopped carrot

• 6 skinless, boneless chicken thighs cut into bite-sized pieces

• 3 ½ tablespoons all-purpose flour

• 3 cups sliced leeks (about 2)

• ½ teaspoon kosher salt

• ¼ teaspoon pepper

• 2 cups fat-free, lower-sodium chicken broth

• ½ (14.1-ounce) package refrigerated pie dough

• 1 tablespoon fat-free milk

• 1 large egg white

Preparation:

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 ½ 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.