Sunday, December 28, 2014

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.)  Cut Green Beans, drained
1 can (14.5oz.)  Sliced Carrots, drained
1 can (8.75oz.)  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]

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.

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