Chicken Pot Pie(Low Calorie, Low Cholesterol)

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

1. In a 9-inch nonstick skillet, melt margarine, add vegetables and saute over medium heat until carrot is tender-crisp.
2. Add chicken and stir to combine.
3. Sprinkle flour over vegetable mixture and stir quickly to combine; cook 1 minute.
4. Continuing to stir, add broth gradually and bring to a boil.
5. Reduce to low and let simmer until thickened (5 minutes).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228252 (may not work)