Recipe courtesy of Del Monte
Skillet Turkey Pot Pie
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 786
- Total Fat
- 35
- Saturated Fat
- 12
- Carbohydrates
- 86
- Dietary Fiber
- 10
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 87
- Sodium
- 1610
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.