Biscuit-Topped Chicken Potpie

Ingredients

• 1.3 cups baking mix low-fat (such as Bisquick Heart Smart)
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1.5 tablespoons cornstarch 
• 1 teaspoon dijon mustard 
• 0.3 cup cooking wine dry white
• 1 large egg white lightly beaten
• 14 ounce less-sodium chicken broth fat-free canned
• 0.5 cup milk fat-free
• 1.5 cups vegetables mixed frozen
• 0.7 cup half-and-half 
• 2 cups leek chopped
• 1.5 cups potatoes diced refrigerated with onions (such as simply potatoes)
• 2 cups roasted chicken breast chopped
• 0.3 teaspoon salt 
• 0.3 cup shallots chopped
• 2 tablespoons water 
• 0.8 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 42
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add leek, shallot, and thyme; saut 2 minutes.
4. Add potatoes; saut 2 minutes.
5. 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.
6. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk.
7. 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.
8. Lightly spoon baking mix into dry measuring cups; level with a knife.
9. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover.
10. Bake at 425 for 20 minutes or until topping is golden and filling is bubbly.
11. Let stand 10 minutes.