Curried Turkey Pot Pie

 




Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Category: Main Dish

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Notes After Making

Add

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Ingredients

Filling

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 1 teaspoon grated ginger, optional
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 pound ground turkey
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 cup frozen peas and carrots blend
  • ½ cup stock, any type
  • 1 (13.5-ounce) can light coconut milk
    (or substitute heavy cream or sour cream)

Topping

  • 1 sheet (8 ounces) puff pastry, thawed
    (or prepared drop biscuit dough)
  • 1 egg 
  • 1 teaspoon water

⸻

Instructions

  1. Preheat oven to 400°F.
  2. Heat a large oven-safe skillet over medium-high heat.
  3. Add the oil and onion with a pinch of salt. Cook for 3–4 minutes, until softened.
  4. Add the garlic, ginger, butter, flour, and tomato paste. Stir and cook until no dry flour remains.
  5. Add the ground turkey and cook, breaking it apart as it cooks, until no longer pink, about 5–7 minutes.
  6. Stir in the curry powder, garam masala, salt, paprika, and cumin.
  7. Add the frozen peas and carrots, stock, and coconut milk. Stir well and bring to a simmer.
  8. Simmer for about 2 minutes until slightly thickened.
  9. Remove from the heat. If not using an oven-safe skillet, transfer the filling to an 8x8-inch baking dish.
  10. Lay the puff pastry over the filling. Trim excess pastry if needed.
  11. Whisk together the egg and water. Brush over the puff pastry.
  12. Cut a few small slits in the pastry to allow steam to escape.
  13. Bake for 15–20 minutes, until the pastry is puffed and golden brown.
  14. Let rest for 5–10 minutes before serving.

Using Drop Biscuits

  1. Prepare the filling as directed.
  2. Drop spoonfuls of biscuit dough evenly over the filling.
  3. Bake according to the biscuit recipe instructions, or until the biscuits are golden brown and cooked through.

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Jessica’s Notes

Best served with:

  • Simple green salad
  • Roasted green beans
  • Steamed broccoli
  • Mango chutney on the side

Wine pairing:

  • An off-dry Riesling balances the warm curry spices and creamy filling.
  • Gewürztraminer complements the ginger, curry, and coconut flavors.
  • Pinot Gris offers bright acidity that pairs well with the rich sauce.
  • Dry Rosé provides a refreshing contrast to the savory filling.

Prep Ahead:

  • The filling can be made up to 2 days ahead and refrigerated.
  • Add the puff pastry just before baking.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F oven until warmed through and the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze the filling for up to 3 months.
  • Thaw overnight, top with fresh puff pastry, and bake as directed.

Variations:

  • Substitute ground beef for the turkey.
  • Use leftover shredded chicken instead of ground meat.
  • Add diced potatoes or sweet potatoes to the filling. 
  • Stir in a handful of spinach before baking for extra vegetables.

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