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Turkey Potpie
Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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10 3/4 ounces cream of mushroom soup -- undiluted
5 ounces evaporated milk
1/4 cup fresh parsley or 1 Tbls dried --
1/2 teaspoon dried thyme
3 cups cooked turkey -- cubed
10 ounces frozen mixed vegetables -- thawed
1/4 teaspoon salt and pepper
CRUST:
3/4 cup instant mashed potato flakes
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter or margarine
1/4 cup ice water
Half and half
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.
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