Biscuit-Topped Chicken Potpie  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    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 freshly ground black pepper    1/4 teaspoon salt       1 1/2 tablespoons cornstarch    2 tablespoons water       2/3 cup half-and-half    Cooking spray       1 1/4 cups low-fat baking mix    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.

Categories:  Baked Dishes, Casseroles, Chicken, Dinner, Main Dishes, Skillet

Estimated Serving:  6

Estimated preparation time:  30 min.

Language:  English

Shared by:  Jilly    2010/01/05