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Turkey Pot Pie

Contributed by: Chris WebAdmin. of

Ala Weight Watchers.


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  • 1 tablespoon plus 1 tsp low cal margarine
  • 1 1/2 cup sliced mushrooms
  • 1 1/2 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup chopped scallions
  • 8 oz cubed cooked turkey
  • 2 teaspoon flour
  • 2 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/4 cup skim or 1% milk
  • 1 large egg white
  • 2 teaspoon dijon mustard
  • 3/4 cup buttermilk baking mix


In a large nonstick skillet, melt margarine; add mushrooms, broc- coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine.

Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens.

Preheat oven to 350F. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly com- bined.

Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: 256 calories

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