To prepare, coat a nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms, broccoli, carrots, and green onions. Cook 5 minutes or until vegetables are tender, stirring often.
Stir flour, dry mustard, and thyme into broth; add to vegetable mixture. Cook, stirring frequently, 2-3 minutes or until mixture is bubbly. Stir in turkey. Spoon mixture into a 9-inch pieplate coated with cooking spray.
In a medium bowl, place baking mix. Combine egg white, skim milk, and Dijon mustard, add to baking mix, stirring just until baking mix is moistened. Pour over turkey mixture.
Bake at 350 degrees F for 35 minutes or until golden.