CURRIED TURKEY POT PIE
BY: KITA FROM PASS THE SUSHI
Pot pies can be made with Thanksgiving leftovers. One way to spice up the common pot pie recipe is to make Curried Turkey Pot Pie. This dish is more flavorful than others because of the red curry paste. Served in individual ramekins, it comes out of the oven with a nice, brown crust and a hot, creamy filling. What a meal!
COOKING TIME: 30 MIN
3 tablespoons olive oil
½ onion, diced
2 ribs celery, diced
2 carrots, diced
3 tablespoons flour
2 tablespoons red curry paste
1 ½ cups chicken stock
2/3 cup coconut milk
1 teaspoon dried parsley
Salt and pepper, to taste
3 cups leftover cooked chopped turkey or chicken, cut into bite-sized pieces
½ cup frozen peas
1 tablespoon fresh cilantro
Frozen pie pastry, defrosted
2 egg whites
1. Preheat oven to 450 degrees F.
2. In a skillet, heat 2 tablespoons olive oil over medium heat.
3. Add onion, celery, and carrot. Sauté 5 minutes.
4. Meanwhile, heat over medium-low, chicken stock and coconut milk in a large pot.
5. Add final tablespoon olive oil, flour and curry paste. Sauté 2 more minutes.
6. Add the celery mixture to the pot with chicken stock and coconut milk. Reduce heat to low
and add parsley, salt and pepper, turkey, frozen peas and cilantro.
7. On a lightly floured surface, roll out the pie crust.
8. Using either one large ceramic dish or several smaller ramekins, cut out a circle about 1-
inch over the intended surface.
9. Poke through the pie crust several times with a fork to let out steam while cooking and
brush with egg whites.
10. Fill ramekins with mixture and top with pie crust, pinching the edges shut.
11. Bake for 20 to 30 minutes, until pie crust is a nice golden brown.
1. This will be scolding hot on the inside, so please let cool a bit before chowing down.
2. One can add raisins and an apple for sweetness. The bit of sweetness would go really well
with the curry flavor.