Chicken Pot Pie - serves 2

Preparation - 35 minutes

2 tsp margarine
1 cup each sliced mushrooms and broccoli florets
1/2 cup each diced onion and sliced carrot
1/4 pound cooked, skinned, and boned chicken, cubed
1 tsp all-purpose flour
1/2 cup canned low-sodium chicken broth
1 cup skim or nonfat milk
1 egg white
1/3 cup plus 2 tsp buttermilk baking mix

In 9-inch nonstick skillet melt margarine; add vegetables and saute over medium heat until carrot is tender-crisp, 3 minutes, add chicken and stir to combine.

Sprinkle flour over vegetables-chicken mixture and stir quickly to combine; cook, stirring, for 1 minute. Continuing to stir, gradually add broth; bring mixture to a boil.
Reduce heat to low and let simmer until mixture thickens, about 5 minutes.

Preheat oven to 350 F. In small mixing bowl add milk and egg white to baking mix and stir until thoroughly combined.
Spray 8-inch pie plate with nonstick cooking spray; spoon vegetable-chicken mixture into plate. Stir baking mix mixture and spread evenly over vegetable-chicken mixture.
Bake until topping is golden brown, about 15 minutes.