Chicken Pot Pie(Low Calorie, Low Cholesterol) - cooking recipe

Ingredients

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

Preparation

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