As cozy as comfort food gets is curry turkey pot pie. Due of their single serving size, they bake up quickly and are flavorful.

Our Thanksgiving feast had a large number of guests, but it just wouldn’t be the same without leftovers. There were also a lot of leftovers in spite of everyone’s best attempts. My parents gave us a huge platter of turkey, a whole pie, and all the fixings to take home. Even though I enjoy a straightforward turkey sandwich on white bread, we had to use up all of the turkey before it went bad.

I knew what I would be cooking with my Thanksgiving leftovers after seeing a show the other day where the chef cooked a curried chicken pot pie. This was really tasty in addition to being cozy and toasty. This turkey pot pie was delicious.

To prepare another one, I might even need to grab some more leftover turkey.

Pot Pie with Curried Turkey

Although I used apples in this recipe, you could add some dried cranberries or raisins to give even more sweetness and sourness. This warming recipe tastes fantastic with leeks, mushrooms, and other root vegetables.

3 tablespoons of olive oil
1/2 onion, chopped;

2 ribs celery;

2 carrots; and 3 tablespoons flour.
Red curry paste, 4 ounces
1 1/2 cups chicken broth = 13.5 oz. 1 cup coconut milk in a can
one tablespoon of dried parsley
Pepper and salt

3 cups of cooked leftovers, sliced into bite-sized pieces, either chicken or turkey
1 diced Granny Smith apple
1/2 cup of frozen peas
1/9th cup fresh cilantro
1 defrosted frozen pie crust
two egg whites.

A 450 degree oven is ideal.
2 tablespoons of olive oil should be heated over medium heat in a big oven-safe pan or Dutch oven. Add the carrot, celery, and onion. Cook for 5 minutes.
In the meantime, warm the coconut milk and chicken stock in a saucepan over medium heat.

The remaining olive oil, flour, and curry paste are added to the sautéed vegetables. The mixture is cooked for 2 minutes. A little at a time, whisk in the hot coconut milk to create a roux while allowing the flour to thicken without clumping. Bring to a boil after stirring in all the liquid. Reduce the heat quickly to medium-low and let the sauce thicken for 5 to 7 minutes.
The turkey, peas, apple, and cilantro should be added last. Transfer the pot pie mixture to a casserole dish or a skillet that can go in the oven if you’re using a pot or Dutch oven.

Roll out the pie crust to fit the baking dish on a surface lightly dusted with flour. To seal the edges, place the pie crust on top of the dish. To release steam during baking, pierce the pie crust several times with a fork. Then, brush the crust with egg whites.
Pie crust should be nicely golden brown after baking for 20 to 30 minutes.
Please wait till it has cooled down a bit before devouring this since it will be really hot inside.