1 tablespoon butter
2 cups chopped leek
1/4 chopped shallot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 cups refrigerated diced potatoes with onions
1/3 cup dry white wine
1 teaspoon Dijon mustard
1 14 oz. can fat free chicken broth
2 cups chopped roasted chicken breast
1 1/2 cups frozen mixed vegetables
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half
Cooking spray
1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/2 cup fat-free milk
1 large egg white, lightly beaten

1. Preheat oven to 425

2. Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; saute 2 minutes. Add potatoes; saute 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.

3. Lightly spoon baking mix into dry measureing 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 fillin gis bubbly. Let stand 10 minutes. Yield: 6 servings.