| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Main dish, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | cn | Condensed cream of mushroom |
| Soup | ||
| 1 | cn | Evaporated milk (5 oz) |
| 1/4 | c | Minced fresh parsley OR |
| 1 | tb | Dried parsley flakes |
| 1/2 | ts | Dried thyme |
| 3 | c | Cubed turkey or chicken |
| 1 | pk | Frozen mixed vegetables — |
| Thawed (10oz pkg) | ||
| 1/4 | ts | Each – salt and pepper |
| CRUST | ||
| 3/4 | c | Instant mashed potato flakes |
| 3/4 | c | All-purpose flour |
| 1/4 | c | Grated parmesan cheese |
| 1/3 | c | Butter or margarine |
| 1/4 | c | Ice water |
| Half and half cream |
INSTRUCTIONS
In a bowl, combine first 4 ingredients. Stir in turkey (or chicken), vegetables, salt and pepper. Spoon into a greased 11x7x2" glass baking dish. For crust, combine potato flakes, flour, and parmesan cheese 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 cutout if desired. Place over filling; flute edges. Brush with cream. Bake at 400 for 25-30 minutes or until golden brown. If necessary, cover edge of crust with foil to prevent over browning. SOURCE: Mary Beth Dowell Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Lynn A Montroy) on Mar 24, 1997
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