Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (5 ounces) evaporated milk1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes1 teaspoon dried thyme3 cups cubed cooked turkey1 package (10 ounces) frozen mixed vegetables, thawed1/4 teaspoon salt1/4 teaspoon pepperCRUST:3/4 cup instant mashed potato flakes3/4 cup all-purpose flour1/4 cup grated Parmesan cheese1/3 cup butter1/4 cup ice waterHalf-and-half cream
Preparation
In a large bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7-in. baking dish.
For crust, combine potato flakes, flour and in a large 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.
