This delicious turkey curry pie is a wonderful combination of hearty turkey, sweet apples and a bit of curry spice. It’s all topped with a crispy, golden puff pastry topping. A perfect recipe for your leftover turkey!

chicken or turkey curry apple pot pies

You could hardly be blamed if you looked at these skillet pies, alongside the apples and immediately imagined a sweet apple pie. While there is certainly nothing wrong with that, these pies use apples in a different way. This savoury main dish features apples together with chunks of turkey, Fall vegetables and a delicious curry-flavoured gravy.

This Turkey Curry Pot Pie is not only easy, but a delicious all-in-one dinner. It’s chock full of wonderful Fall butternut squash, carrots and cauliflower, along with chunks of turkey and a lovely light note of sweet from the apples. The gravy uses mild Indian curry powder – a wonderful blend of turmeric, coriander, cumin (and more), that goes perfectly with the flavours in this dish.

Jump to:

Ingredients and substitutions

Left-over Cooked Turkey (or Chicken) – this is a perfect use for left-over Thanksgiving turkey. No left-over turkey? You can roast up a turkey breast to get some turkey without cooking the whole bird. Chicken would also be lovely in this dish. Make it super easy by using left-over chicken or even a store-bought rotisserie chicken.

Apples – You can use pretty much any apple in this dish, though I’d recommend a firm, tart or semi-tart apple.

Curry Powder – The amount of curry powder you use it totally up to you and your taste. I use a curry powder specifically labeled “Mild”, so I used 1 1/2 tsp. If your curry powder is not mild, you’ll probably want to use less. The best strategy is to start with a bit, taste and add as needed. As they say, you can always put more in, but you can’t take it out :)

Recipe tips!

  • You can make these pies in individual servings in small skillets or shallow serving dishes or make it as one large pie in a large skillet or baking dish. A 9-10 inch round dish is about right for one large pie.
  • If you are an adventurous eater, try adding some raisins to the pie! Raisins are a common addition to Indian curries and provide a lovely complement to the savoury flavours.
Turkey Apple Curry Pot Pie

Making ahead, storing and freezing

These turkey curry pies are best enjoyed freshly baked. You can assemble and refrigerate the pies ahead to bake later. If cold when placed in the oven, a few minutes of extra baking time may be needed.

Store leftovers in the refrigerator for up to 3 days.

These turkey curry pies can be frozen either before or after baking. Bake from frozen, allowing extra baking time.

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

chicken or turkey curry apple pot pies

Get the Recipe: Turkey Curry Pie

This delicious turkey curry pie combines turkey with apples, vegetables and curry spicing, all in pot pie form. A great use for left-over cooked turkey.
5 stars from 1 rating
Print Recipe Pin This Leave a Review
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 people

Ingredients

  • 2 Tablespoons butter
  • 1/2 cup onion, diced
  • 4 cups fresh vegetables, chopped, (I used 1/3 cauliflower, carrot and butternut squash)
  • 3 Tablespons flour
  • 2 cups chicken broth
  • 1 cup apple, diced, firm, semi-tart (cored, peeled or unpeeled)
  • 1 3/4-2 cups cooked turkey, diced
  • 1 1/2 teaspoons mild curry powder, (less if curry powder is not mild)
  • Salt and pepper, to taste
  • 2 rolls Puff pastry, thawed
  • 1 egg, beaten, for egg wash

Instructions
 

  • Heat butter a large pot or Dutch oven on the stove-top over medium heat. Add onion and cooking, stirring occasionally, until softened, about 3-4 minutes. Add chopped vegetables and cook, stirring for an addition 3 minutes. Add flour and cook, stirring, for about 45 seconds. Add stock, apples, turkey and curry powder. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until vegetables are tender, 10-15 minutes. Taste gravy and add salt and pepper. Be sure not to under-salt, as it is necessary to bring out all the flavours in the dish. Add a bit more curry powder, as well, if you feel it needs it. Remove pot from heat and allow to cool a bit while you prepare the pastry.
  • Preheat oven to 400F (non-convection). Using two 10×10-inch sheets of puff pastry, cut 4 circles the size of your serving dishes (or use just one if you'd like to make this in one large skillet).
  • Fill skillets with filling, allowing room for the pastry top. Fit a round of puff pastry over-top. Brush top with beaten egg and cut a slit in the middle to allow steam to escape. Place on to a baking sheet (to catch any bubble-overand bake in pre-heated oven until filling is heated through and puff pastry topping is golden, about 15-20 minutes.

Notes

Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 792kcal, Carbohydrates: 66g, Protein: 11g, Fat: 53g, Saturated Fat: 15g, Cholesterol: 56mg, Sodium: 802mg, Potassium: 246mg, Fiber: 3g, Sugar: 5g, Vitamin A: 255IU, Vitamin C: 11.1mg, Calcium: 30mg, Iron: 3.8mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More leftover turkey recipes to love!

Leftover Turkey Vegetable Soup

Turkey Pizza

Open-Faced Turkey Apple Sandwiches