Turkey potpie

6 servings

Ingredients

Quantity Ingredient
10¾ ounce Cream of mushroom soup; undiluted
5 ounces Evaporated milk
¼ cup Fresh parsley or 1 tbls dried;
½ teaspoon Dried thyme
3 cups Cooked turkey; cubed
10 ounces Frozen mixed vegetables; thawed
¼ teaspoon Salt and pepper
¾ cup Instant mashed potato flakes
¾ cup All-purpose flour
¼ cup Grated parmesan cheese
⅓ cup Butter or margarine
¼ cup Ice water
Half and half

Directions

CRUST

In a bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7x2" baking dish. For crust, combine potato flakes, flour and Parmesan in a bowl; cut in butter until crumbly. Add water, 1 Tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling; flute edges. Brush pastry with cream. Bake at 400 degrees for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.

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