Turkey Potpie
Yield
1 piePrep
25 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ¾ | ounces |
cream of mushroom soup
undiluted |
|
| 5 | ounces |
evaporated milk
|
|
| ¼ | cup |
parsley leaves
fresh, or 1 tablespoon dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 3 | cups |
turkey
cooked, cubed |
*
|
| 10 | ounces |
mixed vegetables
thawed from frozen |
|
| ¼ | teaspoon |
salt and black pepper
|
*
|
| Crust | |||
| ¾ | cup |
potatoes, instant
flakes, mashed |
* |
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
butter
or margarine |
|
| ¼ | cup |
water
ice cold |
|
| 1 | x |
light cream (half&half)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 310.7 | ml/g |
cream of mushroom soup
undiluted |
|
| 144.5 | ml/g |
evaporated milk
|
|
| 59 | ml |
parsley leaves
fresh, or 1 tablespoon dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 7.1E+2 | ml |
turkey
cooked, cubed |
*
|
| 289 | ml/g |
mixed vegetables
thawed from frozen |
|
| 1.3 | ml |
salt and black pepper
|
*
|
| Crust | |||
| 177 | ml |
potatoes, instant
flakes, mashed |
* |
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
butter
or margarine |
|
| 59 | ml |
water
ice cold |
|
| 1 | x |
light cream (half&half)
|
*
|
Directions
In a bowl, combine the first four ingredients.
Stir in turkey, vegetables, salt and pepper.
Spoon into a greased 11 x 7 x 2 inch baking dish .
For crust, combine potato flakes, flour and parmesan 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 cutter if desired.
Place over filling; flute edges.
Brush pastry with cream.
Bake at 400℉ (200℃) for 25 to 30 minutes or until golden brown.
If necessary, cover edges of crust with foil to prevent overbrowning.
