TURKEY POT PIE ALA WEIGHT WATCHERS

Servings: 4
Ingredients:

1 tb Plus 1 tsp low cal margarine
1 1/2 c  Sliced mushrooms
1 1/2 c  Broccoli florets
1/2 c  Sliced carrots
1/2 c  Chopped scallions
8 oz Cubed cooked turkey
2 ts Flour
2 ts Dry mustard
1 ts Dried thyme
1/2 c  Chicken broth
1/4 c  Skim or 1% milk
1 lg Egg white
2 ts Dijon mustard
3/4 c  Buttermilk baking mix

1. 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.

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 com-
bined.

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.

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

—–