Vegetarian Comfort Pot Pie

• Cooking spray
• 1 (8-ounce) package pre-sliced mushrooms
• 1 cup chopped red bell pepper
• 1 1/4 cups cubed peeled baking potato
• 1 cup frozen green peas, thawed
• 1/2 cup low-fat buttermilk
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 (10.5-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1 cup low-fat baking mix (such as reduced-fat Bisquick)
• 3/4 cup low-fat buttermilk
• 1 large egg, lightly beaten

1. Preheat oven to 400u0b0.
2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add mushrooms and red bell pepper; saute 8 minutes. Add potato and next 7 ingredients, stirring well. Spoon into an 11 x 7-inch baking dish.
3. Combine baking mix, buttermilk, and egg, stirring until moist. Spoon over vegetable mixture. Bake at 400u0b0 for 30 minutes or until golden.

cooking spray, mushrooms, red bell pepper, frozen green peas, lowfat buttermilk, parsley, salt, thyme, black pepper, condensed reducedfat, lowfat baking mix, lowfat buttermilk, egg

Taken from www.myrecipes.com/recipe/vegetarian-comfort-pot-pie (may not work)