Down-Home Chicken Pot Pie

See the related blog post for hilarity and step-by-step photo instructions.

Preheat oven to 425 degrees.

Combine broth, 1 cup water, carrots, and potatoes in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until just tender. Heat oil or butter in a large skillet over medium heat. Add onion and saute until softened. Stir in broth mixture and peas. Whisk remaining 1/3 cup water with flour until smooth; whisk into the vegetable mixture and bring to a boil until thickened. Stir chicken (2-3 cups) into the vegetable mixture and transfer to a baking dish.

For the crust, mix together the Bisquick and milk or milk substitute. Drop by tablespoonfuls over the pie; use the back of the spoon to smooth together. (Other options for crust would be traditional pie crust or Phyllo dough.)

Bake until filling is bubbly and crust is browned, about 20 minutes. Serves 8.

Nutrition: 204 cal, 4g fat, 0g sat fat, 0g trans fat, 2mg cholesterol, 552mg sodium, 37g carbs, 4g fiber, 6g sugar, 5g protein, 100% vit. A, 15% vit. C, 18% calcium, 9% iron.