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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 tablespoon reduced-calorie margarine |
1 1/2 cups sliced fresh mushrooms |
1 1/2 cups broccoli flowerets |
1/2 cup sliced carrot |
1/2 cup chopped green onions |
1 1/2 tablespoons all-purpose flour |
2 teaspoons dry mustard |
1/4 teaspoon dried thyme |
1 (10 1/2-ounce) can low-sodium chicken broth |
1 1/2 cups chopped cooked turkey breast (skinned before cooking and cooked without salt) |
3/4 cup reduced-fat biscuit and baking mix |
1 large egg white, beaten |
1/2 cup fat-free milk |
2 teaspoons dijon mustard |
Directions:
1. Preheat oven to 350°.
2. Coat a nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. 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.
3. Place baking mix in a medium bowl. Combine egg white, milk, and Dijon mustard; add to baking mix, stirring just until baking mix is moistened. Pour over turkey mixture. Bake at 350° for 35 minutes or until golden. Serve immediately.
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