Prep time 10 min.

Cook time 20 min.


1 refrigerated pie crust

2 cans (10.5oz.ea.) condensed cream of chicken soup

2 cups chopped cooked chicken

1 can (14.5oz.) Del Monte® Mixed Vegetables, drained

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

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

¼ cup milk

2 Tbsps. cream cheese

½ tsp. dried thyme


  1. Preheat oven to 450°F.

  2. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 7 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 to medium-low and cook, uncovered, 7 to 9 minutes or until heated, stirring occasionally.

  4. Remove skillet from heat; place baked crust on top of chicken mixture before serving.


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

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