Biscuit-Topped Chicken Potpie Recipe

Sauté chopped leeks, shallots, and thyme in butter for 2 minutes.

Add diced potatoes and cook for 2 more minutes.

Stir in white wine and cook until the liquid evaporates.

Add dijon mustard and broth, then bring to a boil.

Add chopped cooked chicken breast, mixed vegetables, salt, and pepper, and heat for an additional minute.

In a small bowl, stir together cornstarch and water.

Add the cornstarch mixture and half and half to the pan and simmer for 2 minutes, stirring constantly.

Spoon the chicken mixture into a baking dish and set aside.

Prepare the cornbread topping by whisking together baking mix, milk, and egg white.

Spoon the batter over the chicken and bake for 20 minutes or until the topping is golden and the filling is bubbly.

Equipment Needed

Spice Level:

Dietary