Turkey Potpie

• 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
• 3/4 cup instant mashed 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 cream

1. In a large bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7-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 400u0b0 for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.

condensed cream, milk, parsley, thyme, turkey, mixed vegetables, salt, pepper, instant mashed potato, flour, parmesan cheese, butter, water, cream

Taken from www.tasteofhome.com/recipes/turkey-potpie/ (may not work)