Turkey Pot Pie

Recipe by MizzNezz
READY IN: 42mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 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
  • 14
    cup ice water
  • 3
    tablespoons light cream
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DIRECTIONS

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