How to make it

  • Preheat oven to 425°.
  • 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, 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.
  • 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 stand 10 minutes.

Reviews & Comments 6

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    " It was excellent "
    elgourmand ate it and said...
    Nice and easy but should be very tasty. Molto belle.
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  • sas 9 years ago
    I bought my first box of Bisquick this year, this is after 35 years of serious cooking. It's unbelievably versatile and your PP is great sounding. Thanks! Sas
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  • sunny 10 years ago
    I'm a huge fan of Bisquick and use it often. I'm going to love this recipe. Great post. = )
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  • dariana 10 years ago
    KK and Zena, we love this one and hope you both will too!
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  • zena824 10 years ago
    This sounds so great........
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  • krumkake 10 years ago
    Oh does that look GOOD! This will have to go on the table soon...thanks dariana.
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