Easy Workday Meal

If it seems you are always in a rush to get something prepared for dinner, this may be an answer for at least one evening.  Many of these ingredients you can have set aside before work so everything will be ready to work with when you get home.  Or, you might want to prepare it one evening, refrigerate, and have for the next evening.

TURKEY POTPIE

1 can (10.5 oz) Marie Callender’s Cream of Mushroom Soup, undiluted
1 can (5 oz) evaporated milk
¼ cup minced fresh parsley
½ teaspoon dried thyme
3 cups cubed cooked Butterball Turkey
1 package (10 oz) frozen mixed vegetables, thawed
¼ teaspoon salt
¼ teaspoon pepper
PAM Original No-Stick cooking spray

Crust:
¾ cup mashed potato flakes
¾ cup all purpose flour
¼ cup grated Parmesan cheese
1/3 cup cold Fleischmann’s Original Margarine Stick
¼ cup ice water
Half-and-half cream.

In a bowl, combine the first four ingredients. Stir in the turkey, vegetables, salt and pepper.  Spoon into an 11x7x2 baking dish coated with nonstick cooking spray.  For crust, combine the potato flakes, flour and Parmesan cheese in a bowl, cut in margarine until crumbly.  Gradually add the water, tossing with a fork until dough forms a ball.  On a lightly floured surface, roll out dough to fit baking dish.  Cut vents in crust, using a small tree, star or other shape cutter, if desired. Place over filling; trim and flute edges.  Brush with cream.  Bake at 400 degrees for 25-30 minutes or until golden brown.  If necessary, cover edges of crust with foil to prevent overbrowning.