Turkey Potpie

10 3/4 ounces cream of mushroom soup -- undiluted

5 ounces evaporated milk

1/4 cup fresh parsley or 1 Tbls dried --

1/2 teaspoon dried thyme

3 cups cooked turkey -- cubed

10 ounces frozen mixed vegetables -- thawed

1/4 teaspoon salt and 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 or margarine

1/4 cup ice water

Half and half

In a bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7x2" baking dish. For crust, combine potato flakes, flour and Parmesan in a 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 degrees for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.