“Enlighten” Autum Chicken Pot Pie

Ingredients

• 2 cups Chicken Broth
• 1 cup Pearl Onions
• 2 whole Carrots, Medium, Peeled And Sliced
• ½ pounds Butternut Squash, Peeled And Diced
• 3 leaves Sage, Fresh
• ¼ cups Cornstarch
• 1 cup Milk, Skim
• 1 whole Granny Smith Apple, Medium, Peeled, Cored And Cut Into Chunks
• ¼ cups Cranberries, Dried
• ½ teaspoons Salt
• ⅛ teaspoons Pepper
• 2 Tablespoons Lemon Juice, Fresh
• 1 Tablespoon Ginger Root, Fresh, Minced
• 2 cups Chicken, Cooked And Diced
• FOR THE DOUGH:
• 2-¼ cups Bisquik, Reduced-fat
• 1 teaspoon Lemon Zest
• ½ teaspoons Ground Ginger
• ¾ cups Milk, Skim

Preparation Instructions

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 for 3 minutes, until soft, then add remaining cup of broth, carrots, squash and sage. Bring to a boil and cook for 8 minutes, until squash is tender.

Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, add apple chunks, cranberries, salt, pepper, lemon juice, and ginger root; cook for about 2 minutes.

Add milk mixture to broth mixture, stir in chicken, and 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 for 15 minutes or until top is golden.

Servings: 8 slices (a hungry man may want 2 servings—mine did).

Cal: 283 / Fat: 6.7/ Protein: 17.3 / Fiber: 2.9 / Carb: 38.1