This easy, one-pan ground turkey pot pie topped with flaky, buttery puff pastry makes a cozy family dinner everyone will enjoy. No chopping required, loaded with vegetables, prep-ahead friendly, and finished in a single pan for minimal cleanup. It’s packed with comforting flavor and perfect for weeknights.
Puff pastry is one of my go-to convenience ingredients—this recipe proves how a few pieces of golden, flaky pastry can make a simple turkey filling feel special with almost no extra effort.
Why We Love This Ground Turkey Pot Pie
While classic chicken pot pie is a winter favorite, this ground turkey version is one of the simplest and most satisfying one-pan dinners to make. It comes together quickly and still feels comforting and hearty.
Highlights of this recipe:
- a true one-pan dinner for very easy cleanup
- minimal ingredient prep required
- cozy and comforting with familiar flavors
- packed with vegetables and protein
- topped with puff pastry for an effortless, elevated finish
I hope this becomes a regular in your weeknight rotation.
Ingredient Notes
See the recipe card below for the full ingredient list and exact measurements.
- Ground turkey: I usually buy 93% lean, but use whatever you prefer. Turkey is affordable and usually doesn’t need draining; ground beef will also work if you prefer.
- Frozen mixed vegetables: I like the texture and variety from frozen mixes (corn, carrots, green beans, peas). If you use canned vegetables, drain them well.
- Puff pastry: One sheet is all you need. Make sure it’s thawed but still cold for easier cutting and handling.
Ways To Vary This Recipe
- Add fresh herbs like chopped parsley or thyme for brightness.
- Top with biscuit dough instead of puff pastry for a different, rustic finish.
- Swap or add vegetables to suit your pantry or preference.
- Sauté diced onions before browning the turkey for additional savory depth.
Step-By-Step Instructions
Step 1: Preheat the oven to 400°F. Heat a large (about 10-inch), oven-safe pan over medium-high heat and add 1 Tbsp olive oil. Add 1 lb ground turkey and, if desired, sprinkle ½–1 tsp garlic powder over the top. Break the meat into small pieces and cook until browned and no longer pink (internal temp 165°F).
Step 2: Remove the pan from heat and stir in two 10.5-oz cans condensed cream of potato soup, 10 oz frozen mixed vegetables, 2/3 cup frozen peas, and the seasonings (1 tsp thyme, 1 tsp parsley, ½ tsp onion powder, ½ tsp pepper, ½ tsp sea salt). Press the mixture into an even layer in the pan.
Step 3: Unfold one sheet of thawed puff pastry on a lightly floured surface or parchment. Cut into about 24 squares (a 5×5 or 6×4 layout works). Arrange the pieces to cover the turkey mixture—don’t worry about perfection. Whisk 1 egg with 1 tsp water and brush the egg wash over the pastry pieces.
Step 4: Bake uncovered for about 25 minutes, until the puff pastry is golden and the filling is bubbling. For extra color, broil 2–3 minutes at the end—watch closely to prevent burning. Let the pie rest 5–7 minutes before serving and garnish with chopped parsley or fresh thyme if you like.
Recipe Tips
Make-ahead: Prepare the filling up to 2 days in advance and refrigerate uncovered or loosely covered. Hold off on adding the puff pastry. When ready to bake, let the filling sit at room temperature for about 30 minutes, top with pastry, brush with egg wash, and bake.
Adjust thickness: The filling is thick before baking and will loosen slightly as it cooks. If you prefer a saucier filling, stir in 2–3 tablespoons milk when adding the soup.
Use leftovers: Shredded rotisserie chicken, leftover turkey, or already-browned meat work well and speed up prep. Combine everything in a greased pan, top with pastry, and bake until bubbling and golden.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. This pot pie freezes well—cool completely, then freeze single servings in freezer-safe containers for up to 3 months. Reheat until warmed through.
One-Pan Ground Turkey Pot Pie
Ingredients
- 1 Tbsp olive oil
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10.5 oz each)
- 10 oz frozen mixed vegetables
- 2/3 cup frozen peas
- 1 tsp garlic powder (optional)
- 1 tsp thyme
- 1 tsp parsley
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp sea salt (or to taste)
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F. Heat a large oven-proof pan over medium-high heat and add olive oil. Add the ground turkey and optional garlic powder.
- Break the meat into small pieces and cook until browned and no longer pink (165°F internal temperature).
- Remove from heat, stir in condensed soup, frozen mixed vegetables, peas, and seasonings. Press into an even layer.
- Unfold puff pastry and cut into about 24 squares. Arrange to cover the filling and brush with egg wash (1 egg + 1 tsp water).
- Bake uncovered about 25 minutes, until pastry is golden and filling is bubbling. Broil 2–3 minutes if desired. Let rest 5–7 minutes before serving; garnish with parsley or thyme.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Cool completely before freezing single servings in a freezer-safe container for up to 3 months.
Nutrition
Calories: 407 kcal, Carbohydrates: 44 g, Protein: 30 g, Fat: 23 g. Nutrition info is an approximation.
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