Chicken Pot Pie

Chicken Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon butter

  • 2

    cups chopped leek

  • ¼

    cup chopped shallot

  • ¾

    teaspoon chopped fresh or ¼ teaspoon dried thyme

  • cups refrigerated diced potatoes with onions (such as Simply Potatoes)

  • cup dry white wine

  • 1

    teaspoon Dijon mustard

  • 1

    (14-ounce) can fat-free, less-sodium chicken broth

  • 2

    cups chopped roasted chicken breast

  • cups frozen mixed vegetables

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • tablespoons cornstarch

  • 2

    tablespoons water

  • cup half-and-half

  • Cooking spray

  • cups low-fat baking mix (such as Bisquick Heart Smart)

  • ½

    cup fat-free milk

  • 1

    large egg white, lightly beaten

Directions

Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.


Nutrition

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