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Turkey and Mushroom Pie
with asparagus

Active: 45 Total: 60

Pot pie is a cozy, classic meal, and this version has a spring twist with fresh asparagus and mushrooms. Ground turkey adds savory flavor. This recipe includes our almond flour crust, which was last used in 2020. It is more like a savory cobbler topping than the traditional puff pastry crust.
Smarts: To minimize dishes you can cook this in one oven-safe pan and just add the crust on top. You can also transfer the filling to a baking dish before baking.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Almond Crust:
  • Egg whites - 4, whisked
  • Almond meal / flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1/2 tsp
  • Butter - 1/3 cup, chilled
Asparagus and Mushroom Pie:
  • Asparagus - 1 bunch, diced
  • Garlic - 2 cloves, chopped
  • Mushrooms, any button - 8 oz, chopped or sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Turkey, ground - 1 lb
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Arrowroot powder - 1 tsp
  • Stock, any type - 1 1/2 cups
  • Lemon zest - 1/2 tsp

Nutrition Facts

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Prep

  1. Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Prep as directed. (Can be done 1 day ahead)

  3. Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt (portion for crust), and butter in a food processor or standing mixer. Pulse until evenly combined. (Note: The mixture should be very wet - more like a thick batter than a traditional "crust".) (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Heat an oven-safe skillet over medium heat. Add first portion of cooking oil and then mushrooms. Saute until mushrooms are golden brown and very tender, 6 to 8 minutes.

  3. To mushrooms, add asparagus. Saute until asparagus is tender, 2 to 6 minutes (depending on thickness of spears).

  4. Transfer mushrooms and asparagus to a bowl. Return pan to heat. 

  5. To heated pan add second portion of oil and then turkey. Saute turkey, breaking it apart, until cooked through and tender. Add garlic, Italian seasoning, salt (portion for pot pie), and pepper.

  6. Sprinkle arrowroot powder over turkey. Stir until no dry spots remain.

  7. Slowly pour stock into pan while whisking. Add asparagus and mushrooms back to pan. Bring to a simmer. Simmer until asparagus is tender, ~5 minutes.

  8. Stir in lemon zest. Taste and season with some salt and pepper if needed.

  9. Remove skillet from heat and spread almond crust over top. You can drop spoonfuls of the crust all over the filling or spread it out in a single layer so it reaches (or nearly reaches) the sides.

  10. Place the skillet on a large rimmed baking sheet. (This step is important in case any of the filling bubbles over while baking.)

  11. Bake pot pie until the topping is golden, 18 to 25 minutes.

  12. Divide pot pie between serving bowls and enjoy!

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Reviews

Ratings

Original (33)
Gluten-free (2)
Paleo (5)
Vegetarian (14)

Most Helpful

Great flavors! We don't love soggy crust, so I baked the puff pastry separately and cut it into bowl-sized squares prior to baking (which I think helped it bake faster). At the same time, I cooked the filling. Everything was done in half the time and we got lovely crispy pastry to sit on top of our bowl. I also added just a couple of ounces of leftover rotisserie chicken at the end. Everyone loved it. Marking this for making again soon.

By: Bethany
Posted: Mar 20, 2022
Diet: Original
1 Helpful

32 reviews

Have made this several times and it's always a knock-out hit - I will say that the amount of filling is definitely a "healthy" one, but it always leaves us wanting slightly more! The creme fraiche is great, but I didn't have any the last time and it made less of a difference than I expected. I love the idea someone else had of baking the puff pastry separately in smaller pieces, then just laying each piece on top of individual bowls - going to try that next time as the crust does tend to sink and get soggy when baked in a pie dish. Will also try mixing in some leftover rotisserie chicken next time to see if that helps bulk the dish up.

By: Lynn
Posted: Sep 05, 2022
Diet: Original
0 Helpful

This is now one of our favorite recipes! My young daughter isn't a fan of mushrooms, so I subbed peas and corn, but otherwise followed the recipe exactly. Made it for my elderly in-laws and it was definitely a crowd pleaser!

By: Annie
Posted: Apr 30, 2022
Diet: Original
0 Helpful

Might try it with a different crust, since mine didn’t hold together well (I omitted eggs), but taste was so good!

By: Teresa
Posted: Apr 27, 2022
Diet: Paleo
0 Helpful

Added about a teaspoon of miso to the filling just before baking, and it was awesome!

By: Anna
Posted: Apr 17, 2022
Diet: Vegetarian
0 Helpful

Made the recipe as-is and found the flavor to be weirdly bitter. Not going to make this one again.

By: Anika
Posted: Apr 05, 2022
Diet: Original
0 Helpful

Used pie crust instead of puff pastry which worked well but felt like it needed something cheesey- maybe should have used the creme fraiche

By: Namrita
Posted: Apr 01, 2022
Diet: Vegetarian
0 Helpful