Crusty Turkey Pot Pie Recipe
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
3 cups cubed cooked turkey
1 package (10 ounces) frozen mixed vegetables, thawed
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 butter or margarine
1/4 cup ice water
Half-and-half cream
Directions
In a bowl, combine the first four ingredients.
Stir in turkey, vegetables, salt and pepper.
Spoon into a greased 11-in.x 7-in.x 2-in.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° for 25-30 minutes or until golden brown.
If necessary, cover edges of crust with foil to prevent overbrowning.
Stir in turkey, vegetables, salt and pepper.
Spoon into a greased 11-in.x 7-in.x 2-in.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° for 25-30 minutes or until golden brown.
If necessary, cover edges of crust with foil to prevent overbrowning.
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