Ingredients
| 1 can (10-3/4 oz.) | cream of mushroom soup, undiluted | | 1 can (5 oz.) | evaporated milk | | 1/4 cup | fresh parsley or | | 1 tbsp. | dried parsley | | 1/2 tsp. | dried thyme | | 1 pkg. (10 oz.) | frozen mixed vegetables, thawed | | 1/4 tsp. | salt and pepper | | 3 cups | cubed cooked turkey |
Crust
| 3/4 cup | all-purpose flour | | 1/4 cup | grated Parmesan cheese | | 1/3 cup | butter or | | margarine | | 1/4 cup | ice water | | 3/4 cup | instant mashed potato flakes | | Half-and-Half |
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Instructions
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°F for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.
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