Recipe

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• 1 cup chopped onion
• 1 garlic clove (minced )
• 1 cup low sodium chicken broth ((reduced fat )
• 1 1/2 cups potatoes (peeled and cubed )
• 1 1/2 cups chopped carrots
• 1 cup sliced green beans ((cut into 1-inch pieces)
• 1 (10 oz) can low-fat cream of mushroom soup (undiluted )
• 1 1/2 tbsp flour
• 2 cups chopped cooked chicken breasts ((about 3/4 lb.)
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried basil and ground thyme
• 1/4 tsp pepper
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp sage
• 1/4 tsp salt
• 2 tbsp butter
• 1/3 cup skim milk

• 1 Spray large saucepan with non-stick spray. Add onions and garlic, cooking over medium heat until tender.
• 2 Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 minutes. Potatoes should be slightly undercooked. Remove from heat.
• 3 In small bowl, stir together mushroom soup and flour. Add to the vegetables, along with chicken, parsley and spices, stir well. Pour into a medium casserole dish.
• 4 For crust combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in milk.
• 5 Form a ball with the dough. More flour can be added if the dough is too sticky.
• 6 Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture and prick several times with a fork.
• 7 Bake at 400°F for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.