Carrots, corn and green beans are mixed with leftover turkey or chicken and a creamy sauce for a comforting yet quick dinner classic. It’s cleverly topped with a pre-baked piecrust just before serving from the skillet.
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
½ cup diced red bell pepper [or 1 jar (7oz.) diced pimiento, drained]
¼ cup milk
2 Tbsps. cream cheese
1½ tsps. fresh thyme [or 1/2 tsp. dried thyme]
Preheat oven to 450°F.
Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 8 minutes or until golden.
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.
Remove skillet from heat; place baked crust on top of turkey mixture before serving.
NOTE: To lighten fat and sodium, use reduced-fat varieties of soup, cream cheese and milk and use no-salt varieties of Del Monte® vegetables.