Turkey Pot Pie 2

1 can cream of mushroom soup
One 5-ounce can evaporated milk
1/4 cup fresh parsley, minced
1/2 teaspoon dried thyme
3 cups turkey, cubed and cooked
1 package frozen mixed vegetables
1/4 teaspoon salt
3/4 cups instant mashed potato flakes
314 cup all purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter
1/4 cup ice water
Half and half

Preheat oven to 450 F. In a bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11 x 7 x 2 inch baking dish. For crust, combine potato flakes, flour and Parmesan cheese in a bowl. Cut in butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. On a lightly floured board, roll dough to fit-baking dish. Cut vents in crust. Place over filling. Flute edges. Brush pastry with cream. Bake 25-20 minutes or until golden brown.

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Cajun Country -- New Iberia, Louisiana