Description
This one-pan ground turkey pot pie is a comforting and easy-to-make meal that combines tender ground turkey, creamy soup, and mixed vegetables all topped with flaky puff pastry. Perfect for a quick weeknight dinner, this dish is baked to golden perfection and served warm for a satisfying and delicious family-friendly entree.
Ingredients
Scale
Meat and Vegetables
- 1 Tbsp olive oil
- 1 lb ground turkey
- 10 oz frozen mixed vegetables
- ⅔ cup frozen peas
Seasonings and Soup
- 2 cans condensed cream of potato soup (10.5 oz. cans)
- 1 tsp garlic powder (plus more for browning meat, optional)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt (can reduce for lower sodium)
Pastry Topping
- 1 sheet puff pastry (thawed)
- 1 egg
Instructions
- Preheat and Brown Turkey: Preheat your oven to 400°F. Heat a large, oven-proof pan (around 10 inches) over medium-high heat. Add the olive oil and let it become glistening hot. Add the ground turkey to the pan, sprinkling with ½ to 1 tsp garlic powder if desired. Break the meat into small pieces and cook until browned and there is no pink remaining inside, reaching an internal temperature of 165°F.
- Add Soup and Vegetables: Remove the pan from heat. Stir in the condensed cream of potato soup, frozen mixed vegetables, frozen peas, and all seasonings (thyme, parsley, onion powder, pepper, and sea salt). Mix well to combine all ingredients evenly and gently press the mixture into an even layer in the pan.
- Prepare Puff Pastry: On a lightly floured surface or parchment paper, unfold the thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut the pastry into about 24 to 25 squares (approximately 5×5 or 6×4 grid).
- Top the Filling: Arrange the puff pastry squares to cover the turkey and vegetable mixture in the pan. It does not need to be perfect or sealed tightly. In a small bowl, whisk the egg with a teaspoon of water and brush this egg wash over the top of each puff pastry square for a golden finish.
- Bake the Pot Pie: Bake the uncovered pan in the preheated oven for about 25 minutes until the puff pastry turns golden brown and the turkey mixture beneath is bubbling hot. For extra golden pastry, broil the pot pie for an additional 2 to 3 minutes at the end.
- Rest and Serve: Allow the pot pie to rest for 5 to 7 minutes after removing from the oven. Optionally, garnish with chopped fresh parsley and thyme before serving. Enjoy your hearty, comforting turkey pot pie!
Notes
- You can substitute cream of potato soup with cream of chicken or mushroom soup for variation.
- Make sure the puff pastry is thawed before cutting and using to ensure easy handling.
- Check internal temperature of the turkey to ensure it’s cooked safely to 165°F.
- Broil cautiously as the puff pastry can burn quickly during broiling.
- Use a large oven-proof skillet or pan to make transferring to the oven easier and cleanup faster.
