Biscuit-Topped Chicken Potpie

Biscuit-Topped Chicken Potpie
Photo by Randy Mayor

Ingredients

  • 1 large egg white, lightly beaten
  • 1/3 cup dry white wine
  • 2 cups chopped roasted chicken breast
  • 1 ½ cups frozen mixed vegetables
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 2 cups chopped leek
  • + 12 more ingredients
    • ¼ cup chopped shallot
    • ¼ teaspoon freshly ground black pepper
    • ¾ teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 1 ½ cups refrigerated diced potatoes with onions (such as Simply Potatoes)
    • 1 ¼ cups low-fat baking mix (such as Bisquick Heart Smart)
    • ½ cup fat-free milk
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon salt
    • 1 ½ tablespoons cornstarch
    • 2 tablespoons water
    • 2/3 cup half-and-half
    • Cooking spray

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....

View full recipe at My Recipes

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