Lentils.org

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Lentils.org

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Chicken Lentil Pot Pie

Prep Time: 25 Minutes

Total time: 1 Hour 5 Minutes

Servings: 10 individual pies

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ½ cup (125 mL) thick cut bacon, cut into ½-inch pieces

    1 lb (500 g) whole red lentils, cooked

    1 cup (250 mL) carrot, small dice

    2 lbs (1 kg) rotisserie chicken, shredded white and dark meat

    ½ cup (125 mL) all-purpose flour

    4 cups (1 L) leeks, thinly sliced

    1 tsp (5 mL) salt

    1 tsp (5 mL) black pepper, finely ground

    4 cups (1 L) chicken stock

    1 lb (500 g) prepared pie dough

    2 Tbsp (30 mL) fat-free milk

    2 large eggs, whites only


Directions

  1. Preheat an oven to 425⁰F (220⁰C).
  2. Cook bacon in a large rondeau over medium to high heat until crispy. Add lentils and carrots and sauté for approximately 3 minutes.
  3. Add chicken and sauté for an additional 5 minutes until lightly browned.
  4. Whisk in flour. Add leeks, salt, and pepper and cook for 2 minutes.
  5. Slowly introduce the chicken stock to the mix, stirring constantly and bring to a boil. Cook for 4-5 minutes to slightly thicken.
  6. Spoon mixture into 10 individual ramekins or pie dishes. Top with dough, folding under the rim of the dish and pressing down edges to seal.
  7. Combine milk and egg whites in a small bowl and brush the mixture over the top of the dough. Cut three small slits in the top of the dough to vent.
  8. Bake in oven for 25-30 minutes, or until the crust is golden.
  9. Let stand for 5-10 minutes prior to service.

Nutritional Information

  • Serving Size: per pie
  • Per serving:
  • Calories 510
  • Total Fat 24 g
  • Saturated Fat 9 g
  • Cholesterol 115 mg
  • Carbohydrates 43 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 35 g
  • Sodium 1750 mg
  • Potassium 285 mg
  • Folate 107 mcg