Turkey Vegetable Pie

Ingredients

• 0.8 cup biscuit and baking mix reduced-fat
• 1.5 cups broccoli flowerets 
• 0.5 cup carrots sliced
• 10.5 ounce chicken broth low-sodium canned
• 2 teaspoons dijon mustard 
• 0.3 teaspoon thyme leaves dried
• 2 teaspoons mustard dry
• 1 large egg white beaten
• 0.5 cup milk fat-free
• 1.5 tablespoons flour all-purpose
• 1.5 cups mushrooms fresh sliced
• 0.5 cup green onions chopped
• 1 tablespoon butter reduced-calorie
• 1.5 cups turkey breast cooked chopped (skinned before cooking and without salt)

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 35
2. Coat a nonstick skillet with cooking spray; add margarine.
3. Place over medium-high heat until margarine melts.
4. Add mushrooms and next 3 ingredients; cook 5 minutes or until vegetables are tender, stirring often. Stir flour, dry mustard, and thyme into broth; add to vegetable mixture. Cook, stirring constantly, 2 to 3 minutes or until mixture is bubbly; stir in turkey. Spoon mixture into a 9-inch pie plate coated with cooking spray.
5. Place baking mix in a medium bowl.
6. Combine egg white, milk, and Dijon mustard; add to baking mix, stirring just until baking mix is moistened.
7. Pour over turkey mixture.
8. Bake at 350 for 35 minutes or until golden.
9. Serve immediately.