Passover Potpie

1 cup low-sodium chicken broth, divided

1 large onion, chopped

2 garlic cloves, minced

1½ cups leftover cooked turkey, beef or chicken

1½ cups leftover vegetables

2 pieces matzo

4 egg whites or ½ cup egg substitute

¼ teaspoon pepper

Heat oven to 350 degrees.

In a large nonstick pan over low-medium heat, cook ½ cup broth, onion and garlic until softened. Add the turkey, chicken or meat, vegetables, and remaining broth; cook 3-5 minutes.

Break each large matzo into four pieces, sprinkle with water and let stand for about 10 minutes until water has softened the matzo.

Place meat mixture into a 10-inch pie plate and arrange matzo pieces on top. Pour egg whites or egg substitute over the pie, season with pepper and bake 30 minutes.

Serves four.

Nutrition values per serving: 276 calories, 10 g fat (2 g saturated), 24 g carbohydrates, 4 g fiber, 22 g protein, 45 mg cholesterol, 530 mg sodium.