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
Scale
Protein and Base
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10.5 oz. each)
Vegetables
- 10 oz frozen mixed vegetables
- â…” 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.
