Source: dLife

A turkey veggie pot pie.

Servings

1 cooking spray
1 tbsp Margarine, 80% fat, unsalted
1.5 cup fresh mushroom slices
1.5 cup fresh broccoli florets
0.5 cup sliced carrots
0.5 cup fresh chopped green onion
1.5 tbsp white all purpose flour
2 tsp dry mustard
0.25 tsp ground thyme
10.5 floz low fat unsalted chicken broth
12 oz skinless cooked turkey breast , chopped
0.75 cup reduced fat baking mix
1 egg whites , beaten
0.5 cup fat free milk
2 tsp dijon mustard

1 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.
2 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.
3 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.
4 Bake at 350 degrees F for 35 minutes or until golden.