Chicken Pot Pie

What You Will Need

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  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  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

1/2  cup  fat-free milk

1  large egg white, lightly beaten

 

What To Do

1. Preheat oven to 200°c.
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add leek, shallot, and thyme; sauté 2 minutes.
4. Boil potatoes, when soft, sauté 2 minutes.
5. Add wine; cook 1 minute or until liquid evaporates.
6. Stir in mustard and broth; bring to a boil.
7. Cook 4 minutes, stirring occasionally.
8. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute.
9. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk.
10. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly.
11. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
12. Lightly spoon baking mix into dry measuring cups; level with a knife.
13. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk.
14. Spoon batter over chicken mixture; spread evenly to cover.
15. Bake at 200° for 20 minutes or until topping is golden and filling is bubbly.
16. Let stand 10 minutes.