Quick 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. From Cooking Light.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 1  tablespoon butter
• 2  cups  chopped leeks
• 1⁄4 cup  chopped shallot
• 3⁄4 teaspoon  chopped fresh 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  reduced-sodium fat-free chicken broth
• 2  cups  chopped  roasted chicken breast
• 1 1⁄2 cups  frozen mixed vegetables
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh 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 nonfat 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. 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.
3. 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.