Turkey Vegetable Pie

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 35 minutes or until golden. Serve immediately.

cooking spray, margarine, mushrooms, broccoli flowerets, carrot, green onions, flour, mustard, thyme, chicken broth, turkey, baking mix, egg white, milk, mustard

Taken from www.myrecipes.com/recipe/turkey-vegetable-pie (may not work)