Turkey Pot Pie

• 1 (10 1/2 ounce) can cream of mushroom soup
• 5 ounces evaporated milk
• 1 tablespoon parsley
• 1/2 teaspoon thyme
• 3 cups cubed leftover cooked turkey
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Crust
• 3/4 cup instant potato flakes
• 3/4 cup flour
• 1/4 cup grated parmesan cheese
• 1/3 cup margarine
• 1/4 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 400u0b0 for 30 minutes, until light brown.
11. You may need to cover with foil to prevent over browning.

cream of mushroom soup, milk, parsley, thyme, turkey, mixed vegetables, salt, pepper, crust, flour, parmesan cheese, margarine, water, light cream

Taken from www.food.com/recipe/turkey-pot-pie-43394 (may not work)