Pot Pie done healthy

So I topped my pot pie with corn muffin mix mixed with 1/3 cup buttermilk (low fat). Lots healthier than a pastry pot pie but still had a great taste. To make the vegetable part just boil your favorite veggies (ex: red potatoes, onions, carrots, peas, and corn) in 3 cups of chicken stock for 10 min then drain the liquids into a bowl and mix the stock with 1/4 cup of flour and put back on stove and let thicken. Then mix in veggies and meat that you plan to use and put in pan and top with corn muffin mix and bake at 350 for 30 min.