10 3/4 ounces cream of mushroom soup — undiluted
5 ounces evaporated milk
1/4 cup fresh parsley or 1 Tbls dried —
1/2 teaspoon dried thyme
3 cups cooked turkey — cubed
10 ounces frozen mixed vegetables — thawed
1/4 teaspoon salt and 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
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.