Instructions: Combine the ingredients for the sauce and set aside.

Preheat a 3.5 to 5qt non-stick saucepan. When hot, add oil and the frozen chicken fillet. When the first side has browned, turn, and add onions and garlic to the pan. Sprinkle with a pinch of pepper. When the onions are soft, add the squash and continue cooking until the chicken breast is evenly browned. Remove chicken to a cutting board and let rest 3 to 5 minutes; slice into bite sized pieces.

Meanwhile, add the potatoes, celery and carrots to the pan. Sprinkle on the curry powder and soy sauce. Stir to mix. Cook, stirring, until warmed and aromatic, about 1 minute.

Stir the sauce mixture again and add it to the pan. Cook, stirring, until the sauce sets (thin gravy). Add roasted garlic, herbs, butter buds and soup mix if using. Reduce heat to lowest. Cover and simmer for 30 minutes or until the potatoes and carrots are tender and the squash is so soft it is part of the sauce. Taste and adjust the seasonings.

Transfer the stew to small ovenproof casseroles (two 3-cup souffle dishes or four 1.5 cup ramekins).

CRUST: Cut butter into Bisquick to form a crumb; add salt, nutmeg, milk and egg to form a batter. Pour and slather on top of the stew. Bake 20-minutes at 425F or 30-min at 400F or until golden brown.

Yield: 6 cups

NOTES : Pot pies are a favorite since childhood. Today we do not add sweet peas. Instead we add squash or sweet potato which cooks down and becomes one with the sauce. The topping is bready: like a dry dumpling. Although we add curry powder, this is not a curry: the spice blend is subtle. Our Pantry relies on mixes, which tend to be higher in sodium than we would prefer. Pioneer Chicken gravy mix - not for a low-salt diet. (Substitute flour and low-sodium chicken bouillon cube). Bear Creek Creamy Potato Soup Mix is low fat, low sodium (substitute mashed potato flakes and 1 tsp dried minced onion). Swansons 99% fat free reduced sodium broth. Reduced fat Bisquick is high in sodium.

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