Biscuit-Topped Chicken Potpie

Photo by: Randy Mayor

Biscuit-Topped Chicken Potpie

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

Cooking Light OCTOBER 2006

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

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

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.

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