Biscuit-Topped Chicken Potpie

By tonyglib

Ingredients

• 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  large egg white, lightly beaten

Details

Servings 6
Adapted from find.myrecipes.com

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 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.