1 ½ tablespoons extra-virgin olive oil
1 medium onion, chopped
1 lb boneless chicken breast cut into 1-2 inch cubes
1/3 cup all-purpose flour
2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 carrots, peeled and chopped
2 celery stalks, chopped
4 medium redskin potatoes, cut into 1-inch cubes
3 cups chicken broth (1 ½ 14-oz. cans)
1/4 cup dry white wine
1/2 cup frozen peas
1 cup reduced-fat all-purpose baking mix
½ cup non-fat milk
1 egg
Preheat oven to 400 degrees.
• Heat oil in a large non-stick pan or stockpot over medium heat.
• Add onion and sauté 2 minutes.
• Add chicken and sauté 6-7 minutes, until slightly brown on all sides.
• In a small bowl, combine flour, thyme, salt and pepper.
• Add half of the flour mixture to the chicken/onion mixture and stir to coat.
• Stir in carrots, celery, potatoes, chicken broth and wine and mix well.
• Bring mixture to a boil and gradually add remaining flour mixture. Cook until liquid thickens and vegetables are tender.
• Transfer chicken and vegetable mixture to a 2-quart casserole dish and stir in peas.
• In a separate bowl, whisk baking mix, milk and egg together until blended. Pour over mixture and bake for 30 minutes, or until the top is golden brown.