Description
This One-Pan Ground Turkey Pot Pie is a comforting and easy-to-make dish featuring ground turkey cooked with creamy condensed soup and a mix of frozen vegetables, all topped with golden puff pastry squares. It’s baked until bubbly and crispy, offering a hearty meal perfect for weeknights.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10.5 oz. cans)
- 10 oz frozen mixed vegetables
- â…” cup frozen peas
Seasonings
- 1 tsp garlic powder (plus more if desired for browning)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt (can use less to reduce sodium)
Topping
- 1 sheet puff pastry (thawed)
- 1 egg
Instructions
- Preheat and Cook Turkey: Preheat your oven to 400°F. Heat a large (about 10-inch), ovenproof pan over medium-high heat. Add the olive oil and heat until shimmering. Add the ground turkey and optionally sprinkle ½ to 1 tsp garlic powder over the meat before breaking it up. Cook the turkey until browned and fully cooked (internal temperature of 165°F), breaking it into smaller pieces as it cooks.
- Add Soup, Vegetables, and Seasonings: Remove the pan from the heat. Stir in the condensed cream of potato soup, frozen mixed vegetables, frozen peas, thyme, parsley, onion powder, pepper, and sea salt. Combine everything evenly and gently press the mixture into an even layer in the pan.
- Prepare Puff Pastry Topping: 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 (a 5×5 or 6×4 grid works well).
- Arrange Pastry and Apply Egg Wash: Layer the puff pastry squares over the turkey mixture in the pan, covering it as evenly as possible. In a small bowl, whisk together the egg with a teaspoon of water. Brush this egg wash over the top of each pastry square to give a glossy, golden finish when baked.
- Bake the Pot Pie: Place the pan uncovered in the preheated oven and bake for about 25 minutes, or until the puff pastry is golden brown and the filling is bubbling. For an extra golden top, you can broil the pot pie for the last 2 to 3 minutes if desired—watch carefully to avoid burning.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 5 to 7 minutes before serving. Optionally, top with additional chopped fresh parsley and thyme for garnish. Enjoy your comforting, one-pan meal!
Notes
- Use oven-proof skillets to avoid transferring the mixture before baking.
- Frozen vegetables can be substituted with fresh if desired—adjust cooking time accordingly.
- For a lower sodium option, reduce or omit salt and use low-sodium soup if available.
- Make sure the turkey is fully cooked to an internal temperature of 165°F to ensure safety.
- Broiling for the last few minutes is optional but enhances pastry crispness.
