Biscuit-Topped Chicken Potpie

1 tbsp. margarine
2 cups chopped leek
1/4 cup chopped shallot
3/4 tsp. chopped fresh or 1/4 tsp. dried thyme
1½ cups refrigerated diced potatoes with onions
1/3 cup dry white wine
1 tsp. Dijon mustard
1 14oz. can chicken broth
2 cups chopped roasted chicken breast
1½ cups frozen mixed vegetables
1/4 tsp. salt
1½ tbsp. cornstarch
2 tbsp. water
2/3 cup half-and-half
1¼ cups Bisquick baking mix
1/2 cup milk
1 large egg, lightly beaten

Melt butter in a large nonstick skillet over medium-high heat. Add leek,
shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 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, and salt; cook 1 minute. Combine cornstarch and 2 tbsp.
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 glass baking dish coated with
cooking spray.

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 stand
10 minutes.

6 servings