Enlighten Autum Chicken Pot Pie

1. 1

   Preheat oven to 450 degrees F.

2. 2

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

3. 3

   Bring 1 cup broth to a boil in a large pot.

4. 4

   Add onion and cook for 3 minutes, until soft, then add remaining cup of broth, carrots, squash and sage.

5. 5

   Bring to a boil and cook for 8 minutes, until squash is tender.

6. 6

   Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth.

7. 7

   To cornstarch-milk mixture, add apple chunks, cranberries, salt, pepper, lemon juice, and ginger root; cook for about 2 minutes.

8. 8

   Add milk mixture to broth mixture, stir in chicken, and cook for about 5 minutes, or till it begins to thicken.

9. 9

   Pour into a 9 deep-dish pie plate.

10. 10

    To make the topping, combine Bisquick, lemon zest, ground ginger and skim milk in a bowl.

11. 11

    Using hands, lay topping over filling surface (flour your hands, its sticky) and tap it down.

12. 12

    Bake for 15 minutes or until top is golden.

13. 13

    Servings: 8 slices (a hungry man may want 2 servingsmine did).

14. 14

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

* Per serving · 4 servings · Values may vary.