Chicken Pot Pie, Extra-large Baking Pan Style

       from 1000 Lowfat Recipes (Terry Blonder Golson) with mods

vegetable or olive oil
1 C chopped onions
3 C reduced-sodium, defatted chicken broth
2 ribs celery, chopped
2 carrots, sliced in thin rounds

1 C chopped broccoli or cauliflower
1 1/2 C frozen peas, thawed
1 1/2 C frozen shelled soybeans, thawed
4 C cooked and shredded chicken

1/2 C unbleached all-purpose flour
2 1/2 C nonfat milk, divided
1-2 TBL unsalted butter
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp kosher salt
1/2 tsp freshly ground pepper
hot sauce, if desired

2 C lowfat Bisquick or other such baking mix
2 eggs


1) Heat about 1 tsp oil and cook onions until softened.  Throw in the chicken
broth and bring to a boil.  Add celery and carrots and simmer for about 5 minutes.
Remove vegetables with slotted spoon and mix in a large bowl with the broccoli,
peas, soybeans, and chicken.

2) On the side mix the flour with 1 1/2 C milk.  Melt the butter into the broth 
mixture and add thyme, basil, salt, pepper, and a few dashes of hot sauce
(if desired).  Bring to a boil and mix well, then add milk/flour mixture and whisk
constantly until thickened, about 3 minutes.  Do not make it too thick.  

3) Preheat oven to 400 F.

4) Lube up a 9x13 baking pan and put in the chicken and vegetables.  Pour in the
sauce, distributing over pan.  On the side, combine the baking mix, eggs, and
1 C of milk remaining.  Pour this batter over the casserole (it proabably won't
cover completely)

5) Bake for 25 minutes or until the top browns and sauce is bubbly.  

Will probably serve 8 easily