Curry Turkey Pot Pie
HOW is Thanksgiving on Thursday? I mean, I know how but this year has FLOWN. I say this every single year and I probably should stop saying it but each year I feel like I’m more and more blown away at how fast the years go by.
So, you probably already have your Thanksgiving Day menus planned (or are you still scrambling — if you are, here’s a bunch of ideas) and I’ve thought ahead for you and thought of what you should make for all those LEFTOVERS! Yep, you likely will have a bunch of turkey leftover and while I have a bunch of recipes on the blog for Thanksgiving Day leftovers; I’m sure you could use another recipe to change it up!
I love a classic chicken pot pie but there’s something about giving it a curry spin that makes me all for it.
This curry turkey pot pie is great for Thanksgiving leftovers because if you also have puff pastry leftovers from making my caramelized onion, mushroom, apple, and gruyere bites, you can use the puff pastry as the topping for this pot pie!
I know cooking another meal isn’t ideal right after you made a massive meal for Thanksgiving but turkey lasts a bit in the refrigerator so you can take a break for a day or two and then shred up the turkey or rough chop it and make this curry turkey pot pie.
I added curry to this because I figured after the classics of Thanksgiving, we need a different kind of spice and taste in our life.
Curry turkey pot pie is a great way to use up Thanksgiving day leftovers! This spin on the classic pot pie gives it a bit more spice and flavor to make it a unique dish that you won't get enough of!
- 1 large onion diced
- 2/3 cup diced carrots
- 1 1/3 cup diced potatoes
- 1/2 cup frozen peas thawed
- 2 cups shredded leftover turkey
- 2 tablespoons flour
- 2/3 cup chicken or turkey stock
- 1-2 tablespoons curry powder
- Salt and pepper to taste
- Puff pastry dough thawed
- 1 egg
- 1 tablespoon water
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 3 quart casserole dish or large ramekins.
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat then add onion, carrots, and potatoes. Cook until potatoes are just slightly softened but not fork tender yet, about 8 minutes.
- Add peas and leftover turkey to the skillet then sprinkle flour over mixture. Stir to cook off raw flour taste a bit, about 1 minute, then add the chicken or turkey stock.
- The mixture should start to thicken soon. Mix in the curry powder and salt and pepper.
- If you need more liquid, add 1 tablespoon at a time. The consistency should be thick but there should be some thickened liquid. Remove from heat.
- Evenly divide the mixture amongst the ramekins or put it all in the casserole dish.
- Roll out the puff pastry dough then cut out to fit the ramekin top or casserole dish.
- Place the puff pastry on top of the ramekins or casserole dish then using a sharp knife, made slits in the dough.
- Whisk together egg and water then using a pastry brush, brush the tops of the pastry dough.
- Bake for 20-25 minutes or until puff pastry has cooked through and is golden on the top and filling is bubbling and cooked through.
- Let cool 10-15 minutes before serving.
*Nutrition facts are an estimate and not guaranteed to be accurate.
Posted on November 21, 2017