Curried turkey pot pie is about as comforting as comfort food gets. It’s full of flavor and because they’re a single serving size, they bake up quickly.
Even though we had several people join in our Thanksgiving feast, it just wouldn’t be the same without leftovers. And despite everyone’s best efforts, there were plenty of leftovers. My parents sent us home with a giant plate of turkey, an entire pie and the trimmings. But, as much as I love a simple turkey sandwich on white bread, this much turkey needed to be used up before it went bad.
I had seen a show the other day where the chef made a curried chicken pot pie and knew that’s what I would be doing with my Thanksgiving day leftovers. This was warm and cozy not to mention incredibly flavorful. This turkey pot pie really hit the spot.
I may even need to steal some more leftover turkey to make another one.
Curried Turkey Pot Pie
- 3 tbs olive oil
- 1/2 onion - diced
- 2 ribs celery - diced
- 2 carrots - diced
- 3 tbs flour
- 4 oz red curry paste
- 1 1/2 cup chicken stock
- 13.5 oz 1 can cup coconut milk
- 1 tsp dried parsley
- Salt and pepper
- 3 cups leftover cooked chopped turkey or chicken - cut into bite-sized pieces
- 1 granny smith apple - diced
- 1/2 cup frozen peas
- 1 tbs Fresh cilantro
- 1 frozen pie pastry - defrosted
- 2 egg whites
- Preheat oven to 450 degrees.
- In a large oven safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion, celery, and carrot. Saute 5 minutes.
- Meanwhile, warm the chicken stock and coconut milk in a pot over medium heat.
- Add the remaining olive oil, flour and curry paste to the sauteed veggies, cooking 2 minutes, mixing to combine. Slowly whisk in the warmed coconut milk forming a roux, allowing the flour to thicken and not clump, a little at a time. Work all of the liquid in and bring to a boil. Quickly reduce to medium low and allow to thicken for 5 to 7 minutes.
- Lastly, add in the turkey, peas, apple, and cilantro. If using a pot, or Dutch oven, transfer the pot pie filling to a casserole dish or oven safe skillet.
- On a lightly floured surface, roll out the pie crust to cover the baking dish. Lay the pie crust over the dish and pinch the edges to seal. Poke through the pie crust several times with a fork to let out steam while cooking and brush with egg whites.
- Bake for 20 to 30 minutes, until pie crust is a nice golden brown.
- Remember, this will be scalding hot on the inside, so please let it cool a bit before chowing down.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Some of my readers will note that cilantro made it to my list of ingredients. No, I did not use any cilantro in my pot pies (yes, I still hate it), however, I believe it would really add to the flavor and compliment this dish very well.