1 cn Condensed cream of mushroom
Soup
1 cn Evaporated milk (5 oz)
1/4 c Minced fresh parsley OR
1 tb Dried parsley flakes
1/2 ts Dried thyme
3 c Cubed turkey or chicken
1 pk Frozen mixed vegetables —
Thawed (10oz pkg)
1/4 ts Each – salt and pepper
CRUST
3/4 c Instant mashed potato flakes
3/4 c All-purpose flour
1/4 c Grated parmesan cheese
1/3 c Butter or margarine
1/4 c Ice water
Half and half cream
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
Yields
1 Servings
