Friday, February 7, 2014

Recipe of the Day

Chicken Potpie topped with Biscuits

This recipe provides 6 servings (serving size: approx. 1 1/2 cups)


1) 1/4 cup chopped shallot
2) 1 tablespoon butter
3) 2 cups chopped leek
4) 3/4 teaspoon chopped fresh thyme
5) 2 cups of diced potatoes
6) 1/2 cup diced onions
7) 1/3 cup dry white wine
8) 1 1/2 teaspoons Dijon mustard
9) One (14 ounce) can fat-free, less sodium chicken broth
10) 2 1/2 cups chopped cooked chicken breast
11) 1 1/2 cups frozen mixed vegetables
12) 1/4 teaspoon salt
13) 1/4 teaspoon pepper
14) 1 1/2 tablespoons cornstarch
15) 2 tablespoons water
16) 2/3 cup of half-and-half
17) 1 1/4 cups low-fat baking mix
18) 2 egg whites, lightly beaten
19) 1/2 cup fat-free milk
20) Cooking Spray


Preheat oven to 425 degrees. Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; saute' approx. 2-3 minutes. Add potatoes; saute' 2 minutes. Add wine; cook about 1 minute, until liquid evaporates. Stir in broth and mustard; bring to a boil. Cook 4 minutes, stirring ocassionally. Stir in chicken, mixed veggies, salt, and pepper; cook 1 minute. Combine cornstarch and two 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 consistently. Spoon mixture into a 13 by 9 inch baking dish coated with cooking spray.

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 dish stand, cool for approx. 10 mins. before serving.


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