Chicken Lentil Pot Pie – Lentils.org

Chicken Lentil Pot Pie

  By lentilsorg  , , , ,

May 6, 2021

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Chicken, bacon, lentils, carrot, and leeks baked and served with a flaky pie crust topping.

  • Prep: 25 Minutes
  • Cook: 40 Minutes

  • 25 Minutes

    40 Minutes

    1 Hour 5 Minutes

  • Yields: 10 individual pies
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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.

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

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Nutrition Facts

Serving Sizeper pie
Calories510
Sodium1750 mg
Potassium285 mg
Protein35 g
Cholesterol115 mg
Sugar4 g
Total Fat24 g
Saturated Fat9 g
Total Carbohydrates43 g
Dietary Fiber5 g