"Enlighten" Autumn Chicken Pot Pie

"Enlighten" Autumn Chicken Pot Pie  (adapted from epicurious.com


  • 2 cups chicken broth, low-sodium nonfat
  • 1 cup pearl onions
  • 1/2 lb butternut squash, peeled and diced
  • 3 sage leaves , fresh
  • 1/4 cup cornstarch
  • 1 cup skim milk
  • 2 medium carrots, cut into slices
  • 1 medium apples,Granny Smith cored and cut into chunks
  • 1/4 cup dried cranberries
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh gingerroot
  • 2 cups diced cooked chicken breast


  • 2 1/4 cups Bisquick, reduced-fat
  • 3/4 cup skim milk
  • 1/2 tsp ground ginger
  • 1 tsp grated lemon zest

Preheat oven to 450°F.

Drop pearl onions into boiling water for 30 seconds; drain, peel.

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

Nutrition Grade: A


Nutritional Information can not be guaranteed to be exact.  Nutritional information is obtained by using about.com recipe analyzer.
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