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Turkey Pot Pie
Yield: 4 servings

1 tbsp 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 tsp flour
2 tsp dry mustard
1 tsp dried thyme
1/2 cup chicken broth
1/4 cup skim or 1% milk
1 lg egg white
2 tsp Dijon mustard
3/4 cup buttermilk baking mix

In a large nonstick skillet, melt margarine; add mushrooms, broccoli,
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
combined. 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.


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