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

Instructions

1. 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.