Description
A delicious turkey pot pie made with ground turkey, vegetables, and a flaky puff pastry crust.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 lb ground turkey
- 2 cans condensed cream of potato soup (10 oz. cans)
- 10 oz frozen mixed vegetables
- ⅔ cup frozen peas
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt
- 1 sheet 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, then 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. Stir to combine and gently press the mixture into an even layer.
- Unfold puff pastry on a lightly floured surface or parchment paper. Cut the pastry into about 24-25 squares.
- Arrange the puff pastry so it covers 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 each piece of pastry.
- Bake uncovered for about 25 minutes or until the puff pastry is golden brown and the turkey mixture is bubbling. Broil 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
- For browning meat, you can sprinkle additional garlic powder.
- Use less salt if watching sodium intake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg