20-Minute Creamed Turkey and Vegetables Skillet

Prep: 5 minCook: 15 min6 servingsmediumAmerican
Creamed Turkey and Vegetables Skillet

A quick, comforting one-pan dish combining tender turkey with mixed vegetables in a savory cream sauce. The condensed cream soup base creates a rich coating without requiring separate stock or roux. Perfect for weeknight dinners, using leftover poultry and vegetables. This version keeps prep minimal while delivering homestyle comfort food that's ready in under 20 minutes.

Gluten-FreeNut-Free

Ingredients

6 servings
  • 2 cup turkey, chopped
    chicken1:1protein swap

    white or dark meat work equally

  • 1 10.75 ounce can Campbell's Cream of Chicken Soup with herbs
    homemade béchamel or cream saucesee recipedietary restriction

    use 1.5 cups béchamel plus 0.75 cup broth

  • 1 ¼ cup milk
    half-and-half or heavy cream1:1richness boost

    note: increases fat content

    Full guide →
  • 2 cup mixed vegetables, peas, carrots, and corn
    frozen peas and carrots2 cupsimplified

    single-ingredient option

  • 1 tablespoon cornstarch(optional)
  • ¼ cup water(optional)

Instructions

  1. 1

    Combine soup and milk in a bowl, mixing until smooth.

  2. 2

    Pour mixture into a large skillet over medium heat.

  3. 3

    Add turkey and vegetables, stirring gently.

  4. 4

    Bring to a simmer, stirring occasionally.

  5. 5

    If sauce appears too thin, mix cornstarch with water and stir into skillet until thickened.

  6. 6

    Season with pepper to taste.

Tips

Tip 1

Use leftover roasted or rotisserie turkey for best flavor; frozen thawed turkey also works.

Tip 2

Add cornstarch slurry gradually, stirring constantly, to avoid lumps and achieve desired thickness.

Tip 3

Substitute mixed vegetables with frozen broccoli, green beans, or cauliflower for variety.

Good to Know

Storage

Transfer to airtight container; refrigerate up to 3 days. Reheat gently on stovetop with splash of milk if sauce thickens.

Make Ahead

Prepare soup-milk mixture up to 1 day ahead. Assemble and cook day-of for best texture.

Serve With

Serve over egg noodles, rice, biscuits, or toast. Pairs with simple green salad or steamed broccoli.

See pairing guide →

Common Mistakes

Watch

Add cornstarch slurry all at once to avoid lumps; whisk constantly while incorporating.

Watch

Don't boil vigorously; gentle simmer prevents sauce from breaking and milk from scorching.

Watch

Stir occasionally to prevent turkey and vegetables from sticking to skillet bottom.

Substitutions

milk→
half-and-half or heavy cream1:1richness boost

note: increases fat content

Full guide →
Campbell's Cream of Chicken Soup→
homemade béchamel or cream saucesee recipedietary restriction

use 1.5 cups béchamel plus 0.75 cup broth

turkey→
chicken1:1protein swap

white or dark meat work equally

Full guide →
mixed vegetables→
frozen peas and carrots2 cupsimplified

single-ingredient option

Find more substitutions →

FAQ

Can I make this ahead and freeze?

Yes. Cool completely, transfer to freezer-safe container, and freeze up to 2 months. Thaw overnight in refrigerator, then reheat on stovetop over medium heat, stirring frequently and adding milk if sauce is too thick.

What if I don't have leftover turkey?

Use rotisserie chicken, canned chicken, or diced cooked chicken breast. You can also use leftover ham or diced cooked pork. Frozen cooked turkey also works; thaw before adding.

How can I thicken the sauce without cornstarch?

Mix one tablespoon softened butter with one tablespoon flour to form a paste, then whisk into simmering sauce. Alternatively, reduce sauce by simmering uncovered for 2-3 minutes. Cream soups vary in thickness; check consistency after 5 minutes.