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.