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Turkey Potpie

Family and guests rave about this hearty, comforting potpie and its light flaky crust. The "secret" crust ingredients are Parmesan cheese and instant mashed potato flakes. It's a great make-ahead dish. On busy days, I prepare this entree in the morning and just bake it in the evening. -Cheryl Arnold, Lake Zurich, Illinois

6 ServingsPrep: 20 min. Bake: 25 min.

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 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
1/4 cup ice water
Half-and-half cream

Directions

In a large bowl, combine the first four ingredients. Stir in turkey,
vegetables, salt and pepper. Spoon into a greased 11-in. x 7-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.

2 of 2

Turkey Potpie (continued)

Directions (continued)

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.
Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 415 calories, 19 g fat (10 g saturated fat), 93 mg cholesterol, 729 mg sodium, 32 g carbohydrate, 4 g fiber, 28 g protein.