Total Time
Prep 12 mins
Cook 30 mins

This is the best thing I do with leftover turkey.

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 5 ounces evaporated milk
  • 1 tablespoon parsley
  • 12 teaspoon thyme
  • 3 cups cubed leftover cooked turkey
  • 1 (10 ounce) package frozen mixed vegetables, thawed
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • Crust

  • 34 cup instant potato flakes
  • 34 cup flour
  • 14 cup grated parmesan cheese
  • 13 cup margarine
  • 14 cup ice water
  • 3 tablespoons light cream


  1. In a bowl, combine soup, milk, parsley and thyme.
  2. Stir in turkey, vegetables, salt and pepper.
  3. Pour into a greased 11x7 baking dish.
  4. Crust: Mix potato flakes, flour and cheese.
  5. Cut in margarine until crumbly.
  6. Add water; toss with a fork until dough comes together.
  7. On floured surface, roll to fit baking dish.
  8. Place on top of filling; cut vents in crust.
  9. Brush crust with cream.
  10. Bake at 400° for 30 minutes, until light brown.
  11. You may need to cover with foil to prevent over browning.


Most Helpful

Excellent. The filling turned out very tasty. I like biscuits, so I used 2 cups Bisquick, 1/2 cup chedder cheese, and 1 cup milk, to make a topping instead of using the crust. I baked covered with foil for 20 minutes, then uncoverd for 15 more minutes.

Mike McCartney December 28, 2002

It was very good and I loved the crust and I had a great dish in less than an hour Carolyn

Carolyn34 January 31, 2004

What a great recipe! I doubled the recipe because my family loves to eat. Eat they did. They loved it. I did put more evaporated milk in with it. It made more gravy. I did follow the instructions from Mike McCartney and used the bisquick topping and it was yummy. Thanks

Aunt Dawn January 04, 2004

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