Turkey Pot Pieand green beans with vinaigrette
For a twist on pot pie, we use seasoned ground turkey, creme fraiche, classic veggies (onions, carrots, and peas), and puff pastry. We start the dish on the stove top and finish in the oven alongside green beans for a comforting one pot meal that's ready in under an hour.
Smarts:The egg wash will help the puff pastry reach a deep golden brown in the oven.
- Puff pastry - 8 oz, defrosted
- Onions, medium - 1, diced
- Carrots - 8 oz, diced
- Garlic - 3 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Turkey, ground - 1 lb
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Flour - 3 Tbsp
- Peas, frozen - 1 cup
- Stock, any type - 1 1/2 cups
- Creme fraiche - 1/4 cup (plus extra for serving)
- Egg yolk - 1
- Water - 1 tsp
- Green beans - 1 lb, trimmed
- Oil, olive - 1 Tbsp
- Vinegar, red or white wine - 1 tsp
- Mustard, Dijon - 1 tsp
- Almonds, sliced - 1 oz
- Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
- Green beans / Onions / Carrots / Garlic - Prep as directed. Store green beans in one container. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 2 days ahead)
- Season turkey - Combine turkey with salt, paprika, dried thyme, coriander, and pepper. (Can be done 1 day ahead)
- Heat oven to 400F / 204C degrees.
- Spread green beans out on a sheet pan. Toss with olive oil and season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, 20 to 25 minutes.
- Heat an oven-safe skillet over medium-high heat. Add cooking oil and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes.
- Add seasoned turkey and saute, breaking turkey apart, until cooked through, 4 to 5 minutes. Drain off any excess liquid.
- Stir in garlic and flour until no dry spots of flour remain.
- Next add in peas (no need to defrost them, just break them up as they cook) and stock. Bring to a simmer and simmer until stock thickens slightly, 3 to 4 minutes.
- Remove from heat and stir in creme fraiche and parsley. Taste and season with some salt and pepper.
- Stretch puff pastry over top of skillet (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet.
- Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 25 to 30 minutes, until golden.
- When green beans are done, toss with vinegar and mustard. Sprinkle almonds over top.
- Serve pot pie with some extra creme fraiche on top and green beans on the side. Enjoy!
This meal has 41 reviews
Delicious! We put the green beans right in with the other veggies and left out the mushrooms. Next time we will make individual pies!
I was really surprised that the crust turned out so well in the paleo version.
This turned out really great. I don't have an oven-safe skillet, so instead I used the second layer of pastry to line a baking dish, baked it for five minutes, then filled it with the filling and topped it with the rest of the pastry. It made like a proper pot pie.
Could've used some more spices, but it was especially delicious with the puff pastry! I used Greek yoghurt instead of cream.
Great way to use leftover turkey! Still good even though I forgot to add cream (next time I’ll add coconut milk). Transferred to a pie dish and had cruston bottom and folded onto top because it was big enough.
I liked the almond crust a lot -- could have used more salt and spices.