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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 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 king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
1/3 cup butter |
1/4 cup ice water |
half-and-half cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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