Ingredients
1 slice smoked bacon, chopped
1 1/2 cups cubed daikon (about 8 ounces-turnips are a great substitute)
1 cup chopped carrot
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
3 1/2 tablespoons all-purpose flour
3 cups sliced leeks (about 2-3)
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 milk
1 large egg white
Preparation
- 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 or divide into individual 12-14 oz baking dishes.
- 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 before serving
Only 299 Calories per serving - 6 Servings
