This delicious turkey curry pot pie combines turkey with apple, vegetables and curry spicing, all in pot pie form. A great use for left-over cooked turkey.
4cupsfresh vegetables, chopped, (I used 1/3 cauliflower, carrot and butternut squash)
3Tablesponsflour
2cupschicken broth
1cupapple, diced, firm, semi-tart (cored, peeled or unpeeled)
1 3/4-2cupsturkey, cooked, diced
1 1/2teaspoonsmild curry powder, (less if curry powder is not mild)
Salt and pepper, to taste
2rollsPuff pastry, thawed
1egg, beaten, for egg wash
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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 400 Using two 10x10-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!