Biscuit-Topped Chicken Potpie

Randy Mayor

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

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 24%
  • Fat: 9.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.5g
  • Carbohydrate: 43.3g
  • Fiber: 4.4g
  • Cholesterol: 55mg
  • Iron: 3.1mg
  • Sodium: 634mg
  • Calcium: 131mg

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

Preparation

  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.
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