Cuddle up with comfort food that's — gasp! — healthy.

　　Soothe your carb-craving soul without the guilt. This chicken pot pie delivers comfort at a fraction of the salt and fat of the traditional variety.

Ingredients

　　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)

Topping

　　3/4 cup skim milk

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

Nutrition Per Serving

　　23 g protein

　　55 g carbohydrates

　　3.5 g dietary fiber

　　5.1 g fat (1.2 g saturated fat)

　　41 mg cholesterol

　　1

　　038 mg sodium

　　#### Nutritional analysis provided by Self