Skillet Pot Pie

Carrots, corn and green beans are mixed with leftover turkey or chicken and a creamy sauce for a comforting yet quick dinner classic. It’s cleverly topped with a pre-baked piecrust just before serving from the skillet.

Serves

4
Prep Time
10 min.
Cook Time
20 min.

Carrots, corn and green beans are mixed with leftover turkey or chicken and a creamy sauce for a comforting yet quick dinner classic. It’s cleverly topped with a pre-baked piecrust just before serving from the skillet.

Ingredients

1 refrigerated pie crust

2 cans (10.75oz.ea.) condensed cream of chicken soup

2 cups chopped cooked turkey breast

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

1 can (14.5oz.) Del Monte® Sliced Carrots, drained

1 can (8.75oz.) Del Monte® Whole Kernel Corn, drained

½ cup diced red bell pepper [or 1 jar (7oz.) diced pimiento, drained]

¼ cup milk

2 Tbsps. cream cheese

1½ tsps. fresh thyme [or 1/2 tsp. dried thyme]

Directions
  1. Preheat oven to 450°F.
  2. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 8 minutes or until golden.
  3. Meanwhile, combine remaining ingredients in a large 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat and simmer 7 to 9 minutes or until heated, stirring occasionally.
  4. Remove skillet from heat; place baked crust on top of turkey mixture before serving.


NOTE: To lighten fat and sodium, use reduced-fat varieties of soup, cream cheese and milk and use no-salt varieties of Del Monte® vegetables.

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