"Enlighten" Autumn Chicken Pot Pie (adapted from epicurious.com)
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, carrots, squash and sage. Bring to a boil and cook 8 minutes, until squash is tender. Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, apples, cranberries, salt, pepper, lemon juice, and ginger root, cook about 2 minutes. Add milk mixture to broth mixture, stir in chicken cook for about 5 minutes, or till it begins to thicken. Pour into a 9" deep-dish pie plate. To make the topping, combine Bisquick, lemon zest, ground ginger and skim milk in a bowl. Using hands, lay topping over filling surface (flour your hands it's sticky) and tap it down. Bake 15 minutes or until top is golden.
Serves 8 (hungry man may want 2 servings, mine did)
Cal:283 / Fat:6.7/ Protein:17.3 / Fiber:2.9 / Carb:38.1
Nutritional Information can not be guaranteed to be exact. Nutritional information is obtained by using about.com recipe analyzer.
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