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Curried Turkey Pot Pie
with almond flour crust / sweet potato wedges

Active: 30 Total: 45

This is no ordinary pot pie and it was greeted with rave reviews when we first made it in 2017. This recipe gives the classic pot pie a South Asian twist with coconut milk and warm, fragrant spices.
Smarts: Almond flour crust is more like a savory cobbler topping than the traditional puff pastry crust, but is a great way to make this paleo version close to the original.



Almond Crust:
  • Egg whites - 4 , whisked
  • Almond meal / flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1/2 tsp
  • Butter - 1/3 cup , chilled
Garam Masala Sweet Potato Wedges:
  • Sweet potatoes - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
  • Garam masala - 1 tsp
Curried Turkey Pot Pie:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , diced
  • Ginger (opt) - 1 tsp , grated
  • Turkey, ground - 1 lb
  • Curry powder, mild - 1 tsp
  • Garam masala - 1 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Cumin - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Arrowroot powder - 2 tsp
  • Tomato paste - 2 Tbsp
  • Stock, any type - 1/2 cup
  • Coconut milk, light - 1 cup


  1. Sweet potatoes / Onions / Carrots / Garlic / Ginger - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)

  2. Season turkey - Combine turkey with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika, and cumin. (Can be done 1 day ahead)

  3. Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt, and butter (portion for the crust) in a food processor or standing mixer. Pulse until evenly combined. (Note: The mixture should be very wet - more like a thick batter than a traditional "crust".) (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.

  2. Spread sweet potatoes out on a sheet pan. Toss with oil and garam masala (portions for the sweet potatoes). Season with some salt.

  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.

  4. While potatoes roast, heat a large oven-safe skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter (portion for the pot pie), arrowroot powder, and tomato paste and saute until no dry spots remain.

  5. Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.

  6. Next add in stock and coconut milk. Bring to a simmer and simmer for 2 minutes.

  7. Remove skillet from heat and spread almond crust over top. Use a spoon to spread it out so it reaches (or nearly reaches) the sides of the pan.

  8. Bake pot pie in the oven for 10 to 20 minutes, until golden.

  9. Serve pot pie with sweet potatoes on the side. Enjoy!



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