Ingredients
- Serves 6
- 1 tablespoon butter
- 2 cups chopped leek
- 1/4 cup chopped shallot
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
- 1/3 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups chopped roasted chicken breast
- 1 1/2 cups frozen mixed vegetables
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 2/3 cup half-and-half
- Cooking spray
- 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
- 1/2 cup fat-free milk
- 1/4 cup egg beater
Preparation
Step 1
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 × 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 beater 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.