Turkey Potpie

Ingredients

• 1 can(10 3/4 ounces) condensed cream of mushroom soup,undiluted
• 1 can(5 ounces) evaporated milk
• 1/4 cup minced fresh parsley or 1 Tablespoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1 package(10 ounces) frozen mixed vegetables, thawed
• 3 cups cubed cooked turkey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• *
• Crust:
• 3/4 cup instant mashed potato flakes
• 3/4 cup all purpose flour
• 1/4 cup grated Parmesan cheese
• 1/3 cup cold butter or margarine
• 1/4 cup ice water
• Half-and-half cream

Directions

In a bowl, combine the first four ingredients. Stir in vegetables, turkey, salt and pepper. Spoon into a greased 11 inch x 7 inch x 2 inch 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 your 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 for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning. Yield: 6 servings.