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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Start to finish is 45 minutes and you'll have a delicious and hearty dinner pie. Serve with a fresh tossed salad! 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 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 bisquick baking mix |
1/2 cup fat-free milk |
1 large egg white, lightly beaten |
Directions:
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.
3. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates.
4. 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.
5. 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.
6. 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.
7. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.
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