Turkey (or chicken) potpie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Condensed cream of mushroom |
| Soup | ||
| 1 | can | Evaporated milk (5 oz) |
| ¼ | cup | Minced fresh parsley OR |
| 1 | tablespoon | Dried parsley flakes |
| ½ | teaspoon | Dried thyme |
| 3 | cups | Cubed turkey or chicken |
| 1 | pack | Frozen mixed vegetables -- |
| Thawed (10oz pkg) | ||
| ¼ | teaspoon | Each - salt and pepper |
| CRUST | ||
| 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 cream | ||
Directions
In a bowl, combine first 4 ingredients. Stir in turkey (or chicken), vegetables, salt and pepper. Spoon into a greased 11x7x2" glass baking dish. For crust, combine potato flakes, flour, and parmesan cheese 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 cutout if desired. Place over filling; flute edges. Brush with cream. Bake at 400 for 25-30 minutes or until golden brown. If necessary, cover edge of crust with foil to prevent over browning.
SOURCE: Mary Beth Dowell
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@...
(Lynn A Montroy) on Mar 24, 1997