Chicken Pot Pie

• 2 tsp. margarine
• 1 c. each sliced mushrooms and broccoli florets
• 1/2 c. each diced onion and sliced carrots
• 1/4 lb. cooked, skinned and boned chicken, cubed
• 1 tsp. all-purpose flour
• 1/2 c. canned ready to serve low sodium chicken broth
• 1 c. skim or nonfat milk
• 1 egg white
• 1/3 c. plus 2 Tbsp. buttermilk baking mix

1. In a 9-inch nonstick skillet, melt margarine. Add vegetables and saute over medium heat until carrots are tender-crisp, 2 to 3 minutes. Add chicken and stir to combine. Sprinkle flour over vegetables and chicken mixture. Stir quickly to combine. Cook, stirring constantly, for 1 minute. Continue to stir.
2. Gradually add broth; bring mixture to a boil. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. Preheat oven to 350u0b0.

margarine, mushrooms, onion, chicken, allpurpose flour, chicken broth, nonfat milk, egg, buttermilk baking mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731257 (may not work)