Biscuit-Topped Chicken Pot Pie Recipe

Name: Biscuit-Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 $

Servings: persons

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 $

1
Preheat oven to 425u00b0.
2
Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; saute 2 minutes. Add potatoes; saute 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 425u00b0 for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon butter $, 2 cups chopped leek, 1/4 cup chopped shallot $, 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme, and more.

Yes, Biscuit-Topped Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit-Topped Chicken Pot Pie

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