Healthy Chicken Pot Pie
1 TBSP butter
2 cups chopped onion
1 1/2 cups white potatoes- cut into small pieces..do them smaller then mine.. some weren't quite done (but don't worry they were close and we ate it anyway)
1/3 cup white wine (I used chicken broth since I didn't have any wine)
1 (14 oz) can fat-free, low sodium chicken broth
2 cups chopped roasted chicken breast( I baked some chicken seasoned with salt and garlic pepper)
1 1/2 cups frozen mixed vegetables
1/4 tsp salt
1/4 black pepper
1 1/2 TBSP cornstarch
2 TBSP water
2/3 cup half-and-half
1 1/4 cups low-fat baking mix (Bisquick) I used my homemade baking mix from Kitchen Simplicity that is part whole wheat)
1/2 cup fat free milk
1 large egg white, lightly beaten
Preheat oven to 425*. In a large, non-stick skillet melt butter over medium-high heat. Add the onion and saute for 2 minutes. Add the potatoes and saute an additional 2 minutes. Add the wine (broth) and cook for 1 minute to evaporate the liquid. Add the rest of the chicken broth; stir and bring to a boil. Cook the mixture for 4 minutes, being sure to stir occasionally. Stir in the chicken, mixed veggies, salt and pepper ~ cook for a minute. In a small bowl combine cornstarch and 2 TBSP water; stir with a whisk. Add this mixture and the half-and-half to the pan. Reduce the heat and simmer for a couple of minutes while stirring constantly. Pour this mixture into a 13x9" pan that's been coated with cooking spray.
Here is a picture of the filling...
In a large bowl, combine baking mix, milk and egg ~ stir with a whisk. Spoon this batter over the chicken mixture and spread evenly to cover.
Bake at 425* for 20 minutes or until golden brown with the filling bubbling. Let the dish stand for 10 minutes.
Hope you enjoy it as much as we did.