HEAT about 1 lb (500g) cubed turkey breast in a lightly greased frypan. Add 1 can (10oz/284 mL) condensed cream of mushroom soup, 1 1/2 cups frozen peas and carrots, 1/4 cup milk and 1/2 tsp dried thyme leaves; mix well. Pour into a 2 qt (2 L) casserole dish.

PREPARE 1 package Stove Top Stuffing Mix for Turkey, according to package directions; spoon on top of turkey mixture, leaving centre of pot pie uncovered.

COVER and bake at 350°F for 20 to 25 minutes, until bubbly.