Enlighten Autum Chicken Pot Pie

• 2 cups Chicken Broth
• 1 cup Pearl Onions
• 2 whole Carrots, Medium, Peeled And Sliced
• 1/2 pounds Butternut Squash, Peeled And Diced
• 3 leaves Sage, Fresh
• 1/4 cups Cornstarch
• 1 cup Milk, Skim
• 1 whole Granny Smith Apple, Medium, Peeled, Cored And Cut Into Chunks
• 1/4 cups Cranberries, Dried
• 1/2 teaspoons Salt
• 18 teaspoons Pepper
• 2 Tablespoons Lemon Juice, Fresh
• 1 Tablespoon Ginger Root, Fresh, Minced
• 2 cups Chicken, Cooked And Diced
• 2- 1/4 cups Bisquik, Reduced-fat
• 1 teaspoon Lemon Zest
• 1/2 teaspoons Ground Ginger
• 3/4 cups Milk, Skim

1. Preheat oven to 450 degrees F.
2. Drop pearl onions into boiling water for 30 seconds; drain, peel.
3. Bring 1 cup broth to a boil in a large pot.
4. Add onion and cook for 3 minutes, until soft, then add remaining cup of broth, carrots, squash and sage.
5. Bring to a boil and cook for 8 minutes, until squash is tender.
6. Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth.
7. To cornstarch-milk mixture, add apple chunks, cranberries, salt, pepper, lemon juice, and ginger root; cook for about 2 minutes.
8. Add milk mixture to broth mixture, stir in chicken, and cook for about 5 minutes, or till it begins to thicken.
9. Pour into a 9 deep-dish pie plate.
10. To make the topping, combine Bisquick, lemon zest, ground ginger and skim milk in a bowl.
11. Using hands, lay topping over filling surface (flour your hands, its sticky) and tap it down.
12. Bake for 15 minutes or until top is golden.
13. Servings: 8 slices (a hungry man may want 2 servingsmine did).
14. Cal: 283 / Fat: 6.7/ Protein: 17.3 / Fiber: 2.9 / Carb: 38.1

chicken broth, pearl onions, carrots, butternut, cornstarch, milk, apple, cranberries, salt, pepper, lemon juice, ginger root, chicken, lemon zest, ground ginger, milk

Taken from tastykitchen.com/recipes/main-courses/e2809cenlightene2809d-autum-chicken-pot-pie/ (may not work)