Turkey Pot Pie
Contributed by: Chris WebAdmin. of RecipesNow.com
Ala Weight Watchers.
Ingredients:
- 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
Directions:
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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