Turkey Pot Pie

1 (10 oz.) Can 98% FF Cream of Chicken Soup
2 (15 oz.) Cans Veg-all mixed vegetables, drained
8 oz. Cooked Skinless Turkey Breast, cubed
1/2 teaspoon Pepper
1/2 Cup Skim Milk
1/4 Cup Egg Substitute
1 Cup Reduced Fat Bisquick Baking Mix

Preheat oven to 400 degrees. Spray a deep 9" pie plate with non-stick cooking spray. Mix soup, Veg-all, pepper and turkey together in a medium bowl. Pour into pie plate. Mix the egg substitute, milk and Bisquick together in a small bowl. Pour over the turkey mixture evenly. Bake for 25 - 30 minutes or until golden.

Serves: 4
Per Serving: 349 Calories; 7g Fat (19.7% calories from fat); 25g Protein; 43g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 1474mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. WWP: 7 (www.AimeesAdventures.com)