Friday, November 28, 2014
By Julie Wiegan
Looking for some great leftover turkey recipes? Well, we’ve got one. How about this delicious Skillet Turkey Pot Pie using Del Monte foods. For some of the easy-to-make side dishes we had for Thanksgiving and that you can use for other family dinners, you can get the recipes HERE!
Skillet Turkey Pot Pie
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
1/2 cup diced red bell pepper [or 1 jar (7oz.) diced pimiento, drained]
1/4 cup milk
2 Tbsps. cream cheese
1 1/2 tsps. fresh thyme [or 1/2 tsp. dried thyme]
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.