Monday, February 4, 2013

Chicken, Potato, and Leek Pie

I have a new favorite thing- refrigerated pie crust!

We never get meat... How about some pie?

I've been wanting to make a pot pie ever since the weather got cooler.  (Plus, Patrick and I have talked about them constantly at work.  That Ikkin is a lucky pot pie lady!)  Warm & comfy.  But without peas so I wouldn't scare The Hubs.  I found a recipe on my one of my faves, Cooking Light, that seemed comfy but tasty.  Comparing recipes, it seems like the main thing that made it light was no cream.  And crust on top only.

I got everything chopped ahead of time.  This recipe isn't hard, but all that chopping and cubing takes some time.  Also, the recipe just assumes you know to soak the leeks.  If you don't know, soak 'dem leeks to get any grit out.

I was excited to see the recipe called for the aforementioned refrigerated pie dough.  I had it for the first time at my friend Brittney's house.  She served a lovely quiche and the crust was much better than the freezer kind.  (If you haven't used it before, in my grocery store, you find it next to the refrigerated biscuits and cookie dough.) 

In retrospect, I should have used a deeper dish instead of longer one because I had to use both pie doughs to cover it all the way.  But man, it smelled good!  Some of the mixture leaked out when it cooked, hence the discoloring, but it did not effect the taste.

Pie!
Look at that yummy, crusty crust

Hubs seemed pretty excited when I pulled it out of the oven.  He plays it pretty close to the belt (no pun intended) so that was a good sign.

Crust side
Behind the crusty curtain

This is one of the best new recipes I've made.  Hubs had seconds that night and again the next day.  Also, we didn't eat it immediately and it held up very well in a warm oven.

Holding each other for lack-of-pie consolation
They'll get a second chance at floor scrapings.  This one is going in the rotation!


INGREDIENTS
  •  4 slices smoked bacon, chopped 
  • 1 1/2 cups cubed red potato 
  • 1 cup chopped carrot 
  • 4 skinless, boneless chicken breasts, 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  

DIRECTIONS

  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. 
  3. Add potato and carrot to pan; saute 3 minutes, stirring occasionally. 
  4. Add chicken; saute 3 minutes or until lightly browned, stirring occasionally. 
  5. Stir in flour and next 3 ingredients (through pepper); saute 1 minute, stirring frequently.
  6. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. 
  7. 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.
  8. 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.

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