Recipe courtesy of Del Monte

Skillet Turkey Pot Pie

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 Servings
Save Recipe


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.

Turkey Pot Pie

Turkey Pot Pie with Sage Crust

Thankful Shepherd's Pie

Chicken and Turkey Pot Pie with Pepper Biscuit Topping