Curry turkey pot pie is a unique and flavorful approach to using up turkey from Thanksgiving leftovers! The spice and overall taste of this pot pie will have you loving all the leftovers!
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Curry Turkey Pot Pie

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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 568kcal
Author Julie Wampler

Ingredients

For the filling

  • 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

For the topping

  • Puff pastry dough thawed
  • 1 egg
  • 1 tablespoon water

Instructions

  • 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.

Notes

Nutrition Facts
Curry Turkey Pot Pie
Amount Per Serving (1 serving)
Calories 568 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 63g21%
Fiber 6g24%
Sugar 9g10%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate. 

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 63g | Protein: 34g | Fat: 21g | Fiber: 6g | Sugar: 9g