Quick Biscuit Topped Chicken Potpie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon butter
• 2 cups chopped leeks
• 1/4 cup chopped shallot
• 3/4 teaspoon chopped fresh thyme
• 1 1/2 cups refrigerated diced potatoes with onions (such as simply potatoes)
• 1/3 cup dry wine
• 1 teaspoon dijon mustard
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 2 cups chopped roasted chicken breast
• 1 1/2 cups frozen mixed vegetables
• 1/4 teaspoon salt
• 1/4 teaspoon fresh 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 nonfat milk
• 1 large egg , lightly beaten

Recipe

• 1 preheat oven to 425°.
• 2 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.
• 3 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.