TURKEY POTPIE

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
1/4 cup minced fresh parsley or 1 tbsp. dried parsley flakes
1/2 tsp. dried thyme
3 cups cubed cooked turkey
1 pkg. (10 oz.) frozen mixed vegetables, thawed
Pinch of salt and pepper

Crust:
3/4 cup instant mashed potato flakes
3/4 cup flour
1/4 cup grated Parmesan cheese
1/3 cup butter or margarine
1/4 cup ice water
Half-and-half cream

In a bowl, combine the first 4 ingredients. Stir in turkey, vegetables, salt and poepper. Spoon into a greased 11 x 7 baking pan.
For crust:
combine potato flakes, flour and Parmesan in a bowl; cut in butter until crumbly. Add water, 1 tbsp. 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.

Place over filling; flute edges. Brush pastry with cream. Bake at 400'F for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.
Yield: 6 servings.