Biscuit-Topped Chicken Pot Pie

• 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 425u0b0.
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 425u0b0 for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

butter , leek, shallot , thyme, potatoes, white wine , mustard, chicken broth , chicken breast, salt , freshly ground black pepper , cornstarch , water, spray , lowfat baking mix, milk , egg white

Taken from www.epicurious.com/recipes/member/views/biscuit-topped-chicken-pot-pie-52965261 (may not work)