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.