Curried Turkey Pot Pie
with puff pastry / sweet potato wedges
This is no ordinary pot pie. For this creative meal, we're mixing things up and combining ground turkey, coconut milk and fragrant spices under a crisp pastry shell.
Tags
Ingredients
Curried Turkey Pot Pie:
- Puff pastry - 8 oz, defrosted
- Onions, medium - 1, diced
- Carrots - 8 oz, diced
- Garlic - 3 cloves, diced
- Ginger (opt) - 1 tsp, grated
- Turkey, ground - 1 lb (sub leftover turkey)
- Curry powder - 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, all-purpose - 2 Tbsp
- Tomato paste - 2 Tbsp
- Peas, frozen - 1 cup (sub canned peas)
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Eggs, yolk - 1, whisked
- Water - 1 tsp
- 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
Nutrition Facts
Amount Per Serving
Calories
781
Just a moment...
% Daily Value
Total Fat
46g
71%
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Saturated Fat
14g
72%
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Trans Fat
0g
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Cholesterol
128mg
43%
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Sodium
1078mg
45%
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Total Carbohydrate
59g
20%
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Dietary Fiber
7g
28%
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Sugars
11g
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Protein
35g
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Prep
- Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
- 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)
- 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)
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Make
- Heat oven to 400F / 204C degrees.
- Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt.
- Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
- While potatoes roast, heat a large 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, flour and tomato paste and saute until no dry spots of flour remain.
- Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
- 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.
- Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess.
- Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.
- Serve pot pie and sweet potatoes with yogurt. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
781
Just a moment...
% Daily Value
Total Fat
46g
71%
Just a moment...
Saturated Fat
14g
72%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
128mg
43%
Just a moment...
Sodium
1078mg
45%
Just a moment...
Total Carbohydrate
59g
20%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
11g
Just a moment...
Protein
35g
Just a moment...
Reviews
Ratings
52 reviews
I am absolutely making this again. It was amazing. I added some turmeric and cayenne but that doesn't change it too much.
0 HelpfulI'm not a big fan of the puffed pastry crust, so I made a mashed potato base and a drop biscuit crust and it was delicious!
0 HelpfulDelicious! We aren't huge fans of curry stuff, but this was fabulous. I used our large cast iron skillet, which was perfect.
0 Helpful