One-Pan Ground Turkey Pot Pie
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!
Servings: 5
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
Instructions
- Preheat oven to 400°F. 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°).
- Remove pan from heat and add the soup, vegetables, peas and seasoning and stir to combine. Gently press the mixture into an even layer.
- 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 5x5 or 6x4 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.
- 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!
Notes
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.
Nutrition
Calories: 407kcal | Carbohydrates: 44g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 1150mg | Potassium: 609mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3153IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg