Turkey Pot Pie Ala Weight Watchers

Recipe Ingredients

1 tablespoon	15ml	Plus 1 tsp low cal margarine
1 1/2 cups	355ml	Sliced mushrooms
1 1/2 cups	219g / 7.7oz	Broccoli florets
1/2 cup	55g / 1.9oz	Sliced carrots
1/2 cup	73g / 2.6oz	Chopped scallions
8 oz	227g	Cubed cooked turkey
2 teaspoons	10ml	Flour
2 teaspoons	10ml	Dry mustard
1 teaspoon	5ml	Dried thyme
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Skim or 1% milk
1 cup	198g / 7oz	Egg white (large)
2 teaspoons	10ml	Dijon mustard
3/4 cup	177ml	Buttermilk baking mix

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.

Source:
Weight Watchers magazine, April 1993

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.