Description
This One-Pan Ground Turkey Pot Pie is a comforting and hearty meal that combines savory ground turkey with creamy condensed soup and mixed vegetables, all topped with golden, flaky puff pastry squares. Perfect for a weeknight dinner, this pot pie is made in a single oven-proof pan, making cleanup easy and the cooking straightforward. The mix of herbs and spices infuses the dish with warmth, while the puff pastry adds a delightful crunch. Ready in just 40 minutes, it’s a delicious and satisfying twist on traditional pot pie recipes.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10.5 oz. cans each)
- 10 oz frozen mixed vegetables
- â…” cup frozen peas
Seasonings
- 1 tsp garlic powder (plus extra for browning meat, optional)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt (can use less for lower sodium intake)
Pastry and Finish
- 1 Sheet puff pastry (thawed)
- 1 egg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F. Heat a large (about 10 inch), oven-proof pan over medium-high heat. Pour in the olive oil and let it heat until it shimmers.
- Cook Ground Turkey: Add the ground turkey to the pan. Optionally, sprinkle ½ to 1 tsp garlic powder over the meat before breaking it into smaller pieces. Cook until the turkey is browned with no pink remaining, 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 the seasonings (garlic powder, thyme, parsley, onion powder, pepper, and sea salt). Mix well until evenly combined and gently press into an even layer.
- 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 approximately 24-25 squares (a 5×5 or 6×4 grid works well).
- Top with Pastry: Arrange the puff pastry squares over the turkey and vegetable mixture, covering the surface evenly though not perfectly.
- Egg Wash: Whisk the egg with a teaspoon of water. Brush this egg wash over each puff pastry square to promote a golden, shiny finish during baking.
- Bake: Place the pan in the oven and bake uncovered for about 25 minutes, or until the puff pastry turns golden brown and the turkey mixture is bubbling. For extra golden pastry, broil for 2-3 minutes at the end, watching carefully to avoid burning.
- Rest and Serve: Allow the pot pie to rest for 5-7 minutes after removing from the oven. Optionally, garnish with chopped fresh parsley and thyme before serving. Enjoy!
Notes
- Using an oven-proof pan allows you to cook the turkey mixture and bake the pot pie in the same dish, saving on cleanup.
- Adding extra garlic powder while browning the turkey is optional but enhances the flavor.
- Puff pastry squares don’t need to perfectly seal; the gaps allow steam to escape and the crust to crisp nicely.
- Check the internal temperature of the ground turkey with a thermometer to ensure it’s fully cooked at 165°F.
- Broiling at the end is optional but gives the pastry a beautiful golden finish.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven for best texture.
