Description
This One-Pan Ground Turkey Pot Pie is a comforting and easy-to-make dish that combines savory ground turkey, creamy condensed potato soup, and mixed vegetables under a flaky puff pastry crust. Perfect for a busy weeknight, it requires minimal cleanup and offers hearty, homey flavors in just 40 minutes.
Ingredients
Scale
Meat and Oil
- 1 Tbsp olive oil
- 1 lb ground turkey
Soup and Vegetables
- 2 cans condensed cream of potato soup (10.5 oz cans)
- 10 oz frozen mixed vegetables
- ⅔ cup frozen peas
Seasonings
- 1 tsp garlic powder (plus more for browning meat if desired)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt (adjust to taste)
Pastry and Topping
- 1 sheet of puff pastry (thawed)
- 1 egg (for egg wash)
Instructions
- Preheat and Brown Turkey: Preheat your oven to 400°F. Heat a large, oven-proof pan (approximately 10 inches) over medium-high heat. Add the olive oil and let it heat until glistening. Add the ground turkey and optionally sprinkle ½ to 1 tsp garlic powder over the meat before breaking it apart. Cook until browned and no longer pink inside, ensuring the internal temperature reaches 165°F.
- Mix in 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, then 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 approximately 24 to 25 squares (either a 5×5 or 6×4 grid works).
- Cover with Pastry and Apply Egg Wash: Arrange the puff pastry squares over the turkey and vegetable mixture, covering it evenly, though perfect alignment is not necessary. Whisk the egg with a teaspoon of water to create an egg wash, then brush it generously over the top of each piece of pastry.
- Bake the Pot Pie: Place the pan, uncovered, into the preheated oven. Bake for about 25 minutes or until the puff pastry turns golden brown and the turkey mixture is bubbling. For extra crispiness and color, broil the pot pie for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for 5 to 7 minutes before serving. Optionally, garnish with freshly chopped parsley and thyme for added freshness and aroma. Enjoy your hearty one-pan pot pie!
Notes
- You can adjust the amount of salt if you need a lower-sodium meal.
- Use fully thawed puff pastry for best results.
- Frozen peas and mixed vegetables can be substituted with fresh if preferred, adjusting cooking times accordingly.
- Ensure the ground turkey is cooked to an internal temperature of 165°F for food safety.
- Broiling at the end adds a beautifully golden and crispy finish to the puff pastry.
- Leftovers store well in the refrigerator for 2-3 days and can be reheated in the oven for best texture.
