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Turkey Potpie

 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.

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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.
Nutritional 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.