Turkey Pot Pie Recipe #43394
This is the best thing I do with leftover turkey.
by MizzNezz
42 min | 12 min prep
SERVES 6
- 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
- In a bowl, combine soup, milk, parsley and thyme.
- Stir in turkey, vegetables, salt and pepper.
- Pour into a greased 11x7 baking dish.
- Crust: Mix potato flakes, flour and cheese.
- Cut in margarine until crumbly.
- Add water; toss with a fork until dough comes together.
- On floured surface, roll to fit baking dish.
- Place on top of filling; cut vents in crust.
- Brush crust with cream.
- Bake at 400° for 30 minutes, until light brown.
- You may need to cover with foil to prevent over browning.
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5 stars