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Biscuit-Topped Chicken Potpie

Biscuit-Topped Chicken Potpie
Randy Mayor
Yield

6 servings (serving size: 1 1/2 cups)

Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

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

Nutrition Information

  • calories 348
  • caloriesfromfat 24 %
  • fat 9.2 g
  • satfat 4.1 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 23.5 g
  • carbohydrate 43.3 g
  • fiber 4.4 g
  • cholesterol 55 mg
  • iron 3.1 mg
  • sodium 634 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 425°.

    Preparing Leeks
  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.