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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Vegetable Pie

Source: dLife

A turkey veggie pot pie.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	279.2

Total Carbs	25.0 g

Dietary Fiber	1.9 g

Sugars	4.4 g

Total Fat	6.2 g

Saturated Fat	1.2 g

Unsaturated Fat	1.0 g

Potassium	1725.1 mg

Protein	29.6 g

Sodium	450.9 mg

Dietary Exchanges 6.2 Fat, 0.8 Vegetables, 0.1 Milk, 1.2 Starch, 2.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.