Enlightened Chicken Pot Pie

• 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)
• 2 1/4 cups reduced-fat Bisquick
• 3/4 cup skim milk

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

chicken broth, onion, new potatoes, thyme, cornstarch, milk, zucchini, yellow squash, green bellpepper, red bell pepper, mushrooms, salt, pepper, mustard, worcestershire sauce, chicken, bisquick, milk

Taken from www.epicurious.com/recipes/food/views/enlightened-chicken-pot-pie-230162 (may not work)