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
How to Make It
Preheat oven to 350°.
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.
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.