Still Melts-in-Your-Mouth Chicken Pot Pie

1/2 cup unsweetened applesauce16-18 ounces (about 3 1/2 cups) cooked, all-white meat chicken, skin removed2 cups fat-free, lower-sodium chicken broth1 can fat-reduced condensed cream of chicken soup (such as Campbell's Healthy Request)3 tablespoons trans fat free margarine, melted1 cup HeartSmart Bisquick1 cup minus 1 tablespoon 1-percent buttermilk 1/2 teaspoon salt 1/4 teaspoon pepperPlace a stainless steel mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add applesauce to strainer; set aside.Heat oven to 425 degrees. Lightly spray a 9-by-13-inch casserole dish with vegetable oil. Set aside.Cut chicken meat into small chunks; distribute evenly in casserole dish.Add broth and soup to a medium saucepan over medium heat. Using a wire whisk, whisk mixture until well combined and bring to a boil. Pour soup mixture over chicken.Measure 5 tablespoons of drained applesauce and add to a large mixing bowl along with melted margarine, salt, pepper and Bisquick. Add buttermilk and mix thoroughly to form a batter. Spread evenly over chicken and bake 25-30 minutes.Nutrition values per serving: 291 calories (29.1 percent from fat), 9.4 g fat (2.1 g saturated fat), 21 g carbohydrate, 0.6 g fiber, 29.4 g protein, 72 mg cholesterol, 603 mg sodium.