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!

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


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


  • 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
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. 


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