Turkey Pot pie
1 (10.75 ounce) can cream of mushroom soup
1 (5 ounce) can evaporated milk
1 tablespoon dried parsley
1/2 teaspoon dried thyme
3 cups cooked cubed turkey
1 (15 ounce) can mixed vegetables
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup instant potato flakes
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter
1/4 cup ice water
Half and half
Preheat oven to 400. In bowl, combine soup, evaporated milk, parsley and thyme. Stir in turkey, vegetables, salt and pepper. Spoon into greased 7x11 inch baking dish. In bowl, combine potato flakes, flour and Parmesan cheese. Cut in butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with fork until dough forms a ball. On lightly floured surface, roll dough to fit baking dish. Cut vents in crust. Place over filling; flute edges. Brush pastry with cream. Bake for 25 to 30 minutes, or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.