ENLIGHTENED CHICKEN POT PIE

Enlightened Chicken Pot Pie image

Yield Makes 6 servings

Number Of Ingredients 19

2 cups low-sodium nonfat chicken broth
1 cup chopped onion
1/2 lb new potatoes, unpeeled and diced
1/2 tsp dried thyme
1/4 cup cornstarch
1 cup skim milk
1 small zucchini, diced
1 yellow squash, diced
1 green bellpepper, diced
1 red bell pepper, cored, seeded and diced
1 cup sliced mushrooms
1/2 tsp salt
1/8 tsp pepper
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 cups diced cooked chicken breast (one 10-oz package)
Topping
2 1/4 cups reduced-fat Bisquick
3/4 cup skim milk

Steps:

Preheat oven to 450°F. Bring 1 cup broth to a boil in a large pot. Add onion and cook 3 minutes, until soft, then add remaining 1 cup broth, potatoes and thyme. Bring to a boil and cook 8 minutes, until potatoes are tender. Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, add zucchini, yellow squash, red and green peppers, mushrooms, salt, pepper, mustard, and Worcestershire. Bring to a boil and cook about 5 minutes. Stir in chicken and remove from heat. Pour into a 9" deep-dish pie plate. To make the topping, combine Bisquick and skim milk in a bowl. Using hands, lay topping over filling surface and tap it down. Bake 15 minutes or until top is golden.