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
- 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
- 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
- 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.
- 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.
Originally published as Turkey Potpie in Taste of Home December/January 1996, p29
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