Biscuit-Topped Chicken Potpie

Ingredients

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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

Preparation

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.

Source: cookinglight.com