Turkey Pot Pie
List of Ingredients
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1/4 cup fresh or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
3 cups cubed cooked turkey
1 package (10 ounces) frozen mixed vegetables, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
Crust:
3/4 cup instant potato flakes
3/4 cup flour
1/4 cup butter/margarine
1/4 ice water
half and half creamRecipe
In a bowl, combine the first four ingredients. Stir in turkey, veggies, salt and pepper. Spoon into a greased 11x7x2 inch baking dish. For crust, combine potato flakes, flour and parmesan cheese in a bowl; cut in butter till crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball.
On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small cookie cutter. Place over filling; flute edges. Brush pastry with cream.
Bake at 400 degrees for 25-30 minutes or till golden brown. If necessary, cover edges of crust with foil to prevent overbrowning. Makes 6 servings.
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