Chicken, Potato, and Leek Pie

Preheat the oven to 450 degrees.Bake the bacon in a large roasting pan over medium heat until almost crisp, stirring frequently. Increase the heat to medium-high. Add the potatoes and carrots to the skillet; simmer for 3 minutes, stirring occasionally. Add the chicken; simmer for 3 minutes or until lightly browned, stirring occasionally. Add the flour and the next 3 ingredients (season with pepper); simmer for 1 minute, stirring frequently.Slowly pour the broth into the pan, stirring constantly; bring to a boil. Cook for 2 minutes or until slightly thickened, stirring occasionally. Spoon the mixture into a 1 1/2-quart glass or ceramic baking dish. Top with the dough, roll up and press the 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.