Title: Turkey Pot Pie Ala Weight Watchers
Categories: Mom Diet Poultry Main
Yield: 4 Servings

1	Tbs	p 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 o	z 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 l	g 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. Source: Weight Watchers magazine, April 1993

Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories. Per serving: 256 calories

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