If you have been searching for a comforting, cozy meal that comes together quickly and with minimal fuss, you have to try this One-Pan Ground Turkey Pot Pie Recipe. This dish is a fantastic twist on a classic, combining tender ground turkey with creamy condensed potato soup and vibrant frozen veggies, all topped with flaky, golden puff pastry. It’s a weeknight winner that feels like a warm hug served on a plate, bringing together rich flavors and textures that will have everyone asking for seconds. Trust me, this pot pie is as simple to whip up as it is satisfying to devour.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from adding hearty protein to delivering that perfect balance of creaminess and freshness. These basics are pantry and freezer-friendly staples that come together to create a dish bursting with flavor, texture, and color.
- 1 Tbsp olive oil: For sautéing the turkey to a delicious golden brown without sticking to your pan.
- 1 lb ground turkey: Lean and packed with protein, it serves as the hearty base of this pot pie.
- 2 cans condensed cream of potato soup (10.5 oz. each): The secret to ultra-creamy filling that binds everything perfectly together.
- 10 oz frozen mixed vegetables: A colorful, convenient medley that adds freshness and texture.
- ⅔ cup frozen peas: Sweet bursts of flavor that brighten every bite.
- 1 tsp garlic powder: Enhances the savory depth of the turkey and filling.
- 1 tsp thyme: A fresh herb note that subtly lifts the entire dish.
- 1 tsp parsley: Adds earthiness and a pop of color.
- ½ tsp onion powder: For gentle, savory undertones without chopping fresh onions.
- ½ tsp pepper: Balances flavors with a slight spicy kick.
- ½ tsp sea salt: To season perfectly—adjust as needed for sodium preferences.
- 1 sheet puff pastry (thawed): The star that gives you that crisp, flaky, buttery topping that makes pot pie irresistible.
- 1 egg: Beaten and brushed on the pastry to achieve that beautiful golden finish.
How to Make One-Pan Ground Turkey Pot Pie Recipe
Step 1: Preheat and Brown the Turkey
Begin by preheating your oven to 400°F. Heat a large, approximately 10-inch oven-proof pan over medium-high heat, then add your olive oil. Once the oil is shimmering, add the ground turkey. For an extra layer of flavor, sprinkle garlic powder over the meat before breaking it apart. This optional step brings aromatic warmth right at the start. Cook the turkey, breaking it up into smaller pieces, until it is browned throughout and no longer pink. This should take just a few minutes. Using a meat thermometer, aim for an internal temperature of 165°, ensuring it’s safe and juicy.
Step 2: Mix in Soup, Vegetables, and Seasonings
After browning the turkey, remove your pan from heat. Stir in condensed cream of potato soup, frozen mixed vegetables, peas, and your blend of thyme, parsley, onion powder, pepper, and salt. This combination melds into a creamy, richly flavored filling that’s colorful and textured. Use a spatula to press the mixture down into an even layer—this makes it easier to top with puff pastry later.
Step 3: Prepare the Puff Pastry Topping
While your filling settles, unfold the thawed puff pastry sheet on a lightly floured surface or parchment paper. Using a sharp knife or pizza cutter, cut the pastry into roughly 24 to 25 squares. You’ll want to go for either a 5×5 or 6×4 arrangement depending on size. This cutting approach creates the perfect individual-sized pastry pieces that will sit atop the filling.
Step 4: Assemble and Brush with Egg Wash
Arrange the puff pastry squares so they cover the turkey and vegetable mixture in your pan. Don’t worry about getting it absolutely perfect—a rustic look adds to the charm. Whisk your egg with a teaspoon of water to create an egg wash and brush it over the top of each pastry piece. This simple step sets the stage for a beautiful golden, glossy finish after baking that will have everyone drooling.
Step 5: Bake to Golden Perfection
Bake the pot pie uncovered for about 25 minutes. Keep an eye out for the puff pastry to turn golden brown and the filling to bubble enticingly at the edges. If you want to crank up the browning just a bit, broil the pot pie for the final 2 to 3 minutes—this adds an extra layer of crunch and visual appeal. Once out of the oven, allow it to rest for 5 to 7 minutes before diving in. This pause helps the filling thicken slightly and cool just enough for easier serving.
How to Serve One-Pan Ground Turkey Pot Pie Recipe
Garnishes
Fresh herbs like chopped parsley and thyme sprinkled on top bring a bright, fresh aroma and a stunning burst of green against the golden pastry. These garnishes not only look inviting but add an herbal complexity that balances the creamy filling’s richness. A light sprinkle of black pepper or a dash of smoked paprika can also add a subtle kick and color contrast.
Side Dishes
Since this pot pie is quite hearty on its own, simple sides work best. Consider a crisp green salad with a tangy vinaigrette to cut through the richness, steamed green beans with lemon zest for freshness, or roasted root vegetables for an earthy accompaniment. A cup of warm soup or a light fruit salad could also complement your meal beautifully without overpowering it.
Creative Ways to Present
For a more casual gathering, turn those puff pastry squares into individual “pot pie bites” by using smaller puff pastry squares or ramekins for mini versions. You can also serve the filling in ramekins topped with pastry for a charming presentation perfect for special occasions. Another fun twist is to add a sprinkle of grated cheese before baking for a golden crust with a cheesy surprise.
Make Ahead and Storage
Storing Leftovers
Once your pot pie has cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making next-day bites just as delicious. To keep the puff pastry flaky, avoid covering the top directly with plastic wrap. Instead, use foil or place parchment paper between the pastry and wrap.
Freezing
You can freeze the cooked filling and pastry separately for best results. Store the filling in a freezer-safe container and the puff pastry sheets wrapped tightly in plastic wrap inside a freezer bag. Alternatively, assemble the full pot pie, freeze uncovered until solid, then wrap tightly and freeze. When ready to bake, thaw overnight in the fridge and proceed with the baking instructions.
Reheating
To reheat refrigerated or thawed pot pie leftovers, place them in the oven at 350°F for 15-20 minutes, or until heated through and the puff pastry is crisp again. Avoid microwaving if you want to maintain that flaky texture, though microwaving is fine for a quicker warm-up. Let the dish rest briefly after reheating to keep the filling from being too runny.
FAQs
Can I use chicken instead of ground turkey in this recipe?
Absolutely! Ground chicken is a great substitute and will work just as well with the creamy, vegetable-rich filling and puff pastry topping. The flavors might be slightly lighter but still delicious.
Is it possible to make this recipe gluten-free?
To make a gluten-free version, look for gluten-free puff pastry and use a gluten-free cream of potato soup (or make a homemade roux-based sauce without flour). This way, you can enjoy all the comfort without gluten concerns.
Can I add fresh vegetables instead of frozen?
Yes, fresh vegetables like diced carrots, peas, and green beans can be used. Just make sure to cook them slightly before adding to the filling so they have the right tender-crisp texture after baking.
How do I ensure the puff pastry stays crisp on top?
Brushing the puff pastry with an egg wash before baking is key for a golden, shiny crust. Also, baking uncovered and not adding a cover during reheating will keep the pastry crisp and flaky.
What other herbs and spices pair well with this pot pie?
Rosemary, sage, and marjoram are excellent additions for more herbal depth. A pinch of nutmeg or smoked paprika can also add warmth and complexity to the filling.
Final Thoughts
This One-Pan Ground Turkey Pot Pie Recipe truly embodies comfort food magic with its rich, creamy filling and irresistible flaky pastry. It’s easy enough for a busy weeknight but special enough to make any occasion feel cozy and inviting. I can’t wait for you to try it and savor every bite with your loved ones. Happy cooking!
Print
One-Pan Ground Turkey Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A comforting and easy one-pan ground turkey pot pie combining savory ground turkey, creamy condensed potato soup, mixed vegetables, and flaky puff pastry topping baked to golden perfection.
Ingredients
Protein and Base
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10.5 oz. each)
Vegetables
- 10 oz frozen mixed vegetables
- ⅔ cup frozen peas
Seasonings and Oils
- 1 Tbsp olive oil (plus 1 Tbsp additional for cooking)
- 1 tsp garlic powder (plus extra ½–1 tsp for browning meat, optional)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt (adjust to taste)
Pastry and Finishing
- 1 sheet puff pastry (thawed)
- 1 egg
Instructions
- Preheat and brown the turkey: Preheat oven to 400°F. Heat a large oven-proof pan (~10-inch) over medium-high heat. Add olive oil and heat until glistening. Add the ground turkey and sprinkle with garlic powder if desired. Break meat into small pieces and cook until browned with no pink remaining; internal temperature should be 165°F.
- Combine filling ingredients: Remove pan from heat. Stir in the condensed cream of potato soup, frozen mixed vegetables, frozen peas, thyme, parsley, onion powder, pepper, and sea salt until well combined. Press mixture into an even layer in the pan.
- Prepare the puff pastry topping: On a lightly floured surface, unfold the puff pastry sheet. Using a sharp knife or pizza cutter, cut into about 24-25 squares (5×5 or 6×4 grid).
- Assemble the pot pie topping: Arrange the puff pastry squares over the turkey and vegetable mixture, covering it as best as possible. In a small bowl, whisk the egg with a teaspoon of water and brush the mixture over each pastry square to promote browning.
- Bake until golden and bubbly: Place the pan in the preheated oven and bake uncovered for approximately 25 minutes, until the puff pastry is golden brown and the filling is bubbling. For extra golden pastry, broil for an additional 2-3 minutes at the end, watching carefully to prevent burning.
- Rest and serve: Remove from oven and allow the pot pie to rest for 5-7 minutes. Optionally, garnish with chopped fresh parsley and thyme before serving. Enjoy your hearty, one-pan ground turkey pot pie!
Notes
- Using an oven-proof pan eliminates the need for transferring the filling to another baking dish, saving dishes and time.
- Extra garlic powder during turkey browning is optional but enhances flavor.
- Adjust salt to taste, especially if monitoring sodium intake.
- Broiling at the end helps achieve a beautifully crisp and golden puff pastry top.
- Leftovers can be refrigerated and gently reheated in the oven for best texture.
