Name: One-Pan Ground Turkey Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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; ⅔ cup frozen peas; 1 tsp garlic powder (more for browning meat if desired); 1 tsp thyme; 1 tsp parsley; ½ tsp onion powder; ½ tsp pepper; ½ tsp sea salt (can use less if watching sodium intake); 1 Sheet of puff pastry (thawed); 1 egg

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This super simple ground turkey pot pie topped with flakey and buttery puff pastry is a perfect cozy dinner the family will love! No chopping, veggie packed, can be prepped in advance, and only one dish required for the entire meal and just the perfect amount of flavor. This is a perfect weeknight dinner the whole family is going to love!

Ground turkey pot pie in pan with puff pastry on top.

Why We Love This Ground Turkey Pot Pie
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Other One-Pan Dinners
One-Pan Ground Turkey Pot Pie Recipe
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One of my favorite convenience ingredients to use these days is definitely puff pastry. Topping this turkey pot pie with little pieces of golden and flaky pastry makes for a luxurious dinner but without much hassle or effort at all!

Try my Ground Beef Pot Pie as well for another option, or these other cozy dinner recipes on a cold night: One-Pot Chili Mac and Cheese, CrockPot Short Rib Ragu, Ground Turkey Stroganoff or this Simple Chicken and Biscuits Skillet!

Why We Love This Ground Turkey Pot Pie

Chicken pot pie is one of my favorite winter dinner recipes (aside from soup or chili!) but this turkey pot pie is quite possibly one of the easiest I have ever made!

This ground turkey pot pie recipe:

is a one-pan dinner for easy clean up
requires minimal prep of ingredients
is so cozy and comforting
has plenty of veggies and protein
includes puff pastry and that’s all you need to say to me!

Hope this quickly becomes a favorite in your home as well!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Mixed vegetables, peas, ground meat and other ingredients on surface.

I typically buy 93% lean ground turkey but you can opt for your preference when making this dish. I like ground turkey over ground beef in general since it is much more affordable and you don’t have to worry about draining any grease, however, ground beef certainly works in this recipe!
Frozen mixed vegetables are our preference for texture and flavor, but you could use canned–make sure to drain. We use the mixture with corn, carrots, green beans and peas and then add extra peas as well.
We use one sheet of Pepperidge Farm puff pastry in this recipe. It should be thawed but still very cold for easy cutting and handling.

Ways To Vary This Recipe

add some fresh chopped herbs such as parsley or thyme
top with biscuit dough instead (like I do in this Simple Chicken and Biscuits Skillet)
vary the vegetables
sauté some onions before browning the turkey

Step-By-Step Instructions

Step 1: Heat a large (approx. 10 inch), oven-proof pan over medium-high heat. Add olive oil and allow to heat up until glistening. Add the ground turkey. Sprinkle with garlic powder if desired (I sprinkle about ½-1 tsp over top of the meat before breaking into pieces, this is optional). Break the meat into smaller pieces and cook until browned and no longer pink inside. (internal temperature should be 165°).

Pan with turkey pot pie mixture with vegetables and soup.

Step 2: Remove pan from heat and add the soup, vegetables, peas and seasoning and stir to combine. Gently press the mixture into an even layer.

Pieces of puff pastry layered over top of meat and vegetable mixture before baking.

Step 1: Unfold puff pastry on a lightly floured surface or parchment paper. Use a sharp knife (a pizza cutter works well too) and cut the pastry into about 24-25 squares (either 5×5 or 6×4 works well). Arrange the puff pastry so they cover the turkey and vegetable mixture–it’s ok if it’s not perfect! Whisk the egg with a teaspoon of water and brush it over top of each piece of pastry.

Skillet with puff pastry topped turkey pot pie fresh from the oven.

Step 2: Bake uncovered for about 25 minutes or until the puff pastry is golden brown and the turkey mixture is bubbling. You can broil the pot pie for the last 2-3 minutes for extra golden brown pastry. Allow the pie to rest for about 5-7 minutes before serving. Top with chopped parsley and fresh thyme if desired. Enjoy!

Plate with serving of turkey pot pie topped with puff pastry squares.

Recipe Tips

Make-ahead instructions: you can prep this turkey pot pie up to 2 days in advance. I find it best to prep the filling and chill without the puff pastry. Before baking, allow the filling to sit out for about 30 minutes before covering with puff pastry and egg wash and then bake.

The mixture is quite thick especially before baking. It will thin out slightly as it bakes, but if you prefer the filling to less thick, add about 2-3 tablespoons of milk to the recipe when adding the soup to the pan.

For an even quicker prep option, you can use shredded rotisserie chicken, leftover turkey or already browned meat. If you already have meat in the fridge to use up, you can simply toss all of the ingredients together in a greased pan and then top with the puff pastry pieces. Bake until bubbling and the puff pastry is golden brown. This makes for a great way to use up leftovers!

Storage

Store leftovers in the refrigerator for about 3-4 days in a sealed airtight container. This dish freezes well and we like to freeze single servings for grab and go lunches or dinners. Allow the pot pie to cool completely and then store in a freezer-safe container for up to 3 months.