Save on Pinterest

Turkey Potpie

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings

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 all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup butter
  • 1/4 cup ice water
  • Half-and-half cream

Directions

  • In a large bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7-in. baking dish.
  • 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.
  • 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.
  • Bake at 400° for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.
Nutrition Facts
1 each: 415 calories, 19g fat (10g saturated fat), 93mg cholesterol, 729mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 28g protein.

Recommended Video