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

Active: 40 Total: 55

It is Thanksgiving in the United States today, but if you're not celebrating or just want to make something completely non-traditional (that happens to still use turkey!), this curried pot pie is for you. This recipe was last featured in 2019.
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 gluten-free version close to the original.
Looking for more traditional Thanksgiving recipes? We've got you covered - check out our entire Thanksgiving line-up from last year here



Curried Turkey Pot Pie:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , diced
  • Ginger, fresh (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
  • Flour, any gluten-free - 2 Tbsp (sub almond meal)
  • Tomato paste - 2 Tbsp
  • Peas, frozen - 1 cup (sub canned peas)
  • Stock, any type - 1 cup
  • Coconut milk, light - 1 cup
  • Yogurt, plain or Greek - 1/2 cup
Garam Masala Sweet Potato Wedges:
  • Sweet potatoes - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
  • Garam masala - 1 tsp
  • Brown sugar - 1/2 tsp
Almond Crust:
  • Egg whites - 4 , whisked
  • Almond meal / flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1/2 tsp
  • Butter - 1/3 cup , chilled


  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, garam masala (portions for the sweet potatoes), and sugar. 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), flour, and tomato paste and saute until no dry spots of flour remain.

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

  6. Next add in peas (no need to defrost them, just break them up as they cook), 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 and sweet potatoes with yogurt. Enjoy!



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