Chicken Pot Pie

Everyone loves the comfort of a warm chicken pot pie.  I made this over the summer on a rainy weekend.  I absolutely LOVED it.  I soon learned Moe didn't like pot pie so I have decided that I will just invite my friends over for whenever I make it so that they can appreciate the true value of this wonderful dish. 

Chicken Pot Pie
Source:  Modified from Cooking Light, August 2012
Serves:  2

1/4 cup chopped carrots
1/4 cup peas (thawed)
1/4 cup sliced leeks
1 slice of bacon
1 Idaho potato, diced in half in cubes
1 cup cubed chicken, cooked
1 tablespoon flour
1/2 package of refrigerated pie dough
1 large egg white
1 tablespoon milk
1/2 cup chicken broth
salt and pepper to taste

Preheat oven to 425 degrees.  In a deep pan or dutch oven, cook bacon over medium heat (be careful not to burn).  Add potatoes and carrots to the pan and cook until lightly browned, approximately three minutes.  Add flour, leeks, and salt and pepper to the pan.  Add cooked chicken and mix.  Stir in chicken broth and peas and bring to a boil.  Cook for several minutes while sauce thickens.  If sauce does not reach desired consistency.  Mix in a separate bowl some water and flour together.  Add flour mixture in small increments to get desired thickness.  When ready, spoon mixture into two baking dishes.  

Top with dough and pinch edges down to seal the edges.  

Combine milk and egg whites in a bowl.  Brush mixture over dough.  Cut a small vent in the top of the dough.  Bake for 30 minutes until golden brown on top.  Remove from oven and let stand for at least 10 minutes.  Be careful when serving as baking dish will be hot.  

- Miss J

Ratings:
Miss J, 10 out of 10
Moe, 8 out of 10