Recipe courtesy of Del Monte

Skillet Turkey Pot Pie

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 Servings
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1 refrigerated pie crust

2 cans (10.75 ounces each) condensed cream of chicken soup

2 cups diced cooked turkey breast

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

1 can (15.25 ounces) Del Monte® Whole Kernel Corn, drained

1 can (14.5 ounces) Del Monte® Diced New Potatoes, drained

½ cup diced red bell pepper or 1 jar (7 ounces) diced pimiento, drained

¼ cup milk

2 tablespoon cream cheese

½ teaspoon dried thyme


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