This potato-topped chicken pot pie makes a great warm and comforting dish for cold evenings. It's pretty much a meal in itself, although adding a side or two of vegetables will add even more of a nutritional punch. Bring to a boil, then simmer for 15 minutes or so, until potatoes are tender.Drain water, then add fat-free half and half.

Sprinkle herbs and add black pepper.Add broth and milk, and turn up heat until just before the liquid boils.
Add cornstarch mixture and stir until the sauce thickens.Empty mixture into a 2 quart casserole.

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