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Turkey Pot Pie Ala Weight Watchers

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Plus 1 tsp low cal margarine

    2. 1 1/2 cups 355ml Sliced mushrooms

    3. 1 1/2 cups 219g / 7.7oz Broccoli florets

    4. 1/2 cup 55g / 1.9oz Sliced carrots

    5. 1/2 cup 73g / 2.6oz Chopped scallions

    6. 8 oz 227g Cubed cooked turkey

    7. 2 teaspoons 10ml Flour

    8. 2 teaspoons 10ml Dry mustard

    9. 1 teaspoon 5ml Dried thyme

    10. 1/2 cup 118ml Chicken broth

    11. 1/4 cup 59ml Skim or 1% milk

    12. 1 cup 198g / 7oz Egg white (large)

    13. 2 teaspoons 10ml Dijon mustard

    14. 3/4 cup 177ml Buttermilk baking mix

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. 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.

    2. 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.

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

    4. 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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