Turkey Vegetable Pie

Oxmoor House
4 servings


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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 350°.

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 350° for 35 minutes or until golden. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 236
Caloriesfromfat 23 %
Fat 6.1 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.2 g
Carbohydrate 25.9 g
Fiber 2.4 g
Cholesterol 30 mg
Iron 0.0 mg
Sodium 462 mg
Calcium 0.0 mg