Curry Turkey Pot Pie
Ingredients
The filling
-
½
cup
butter
-
1 ½
cups
diced onion
-
1 ½
cups
diced celery
-
1 ½
cups
diced carrots
-
1
cup
peeled and diced russet potato
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
4
cups
diced cooked turkey
-
½
cup
all-purpose flour
-
1
cup
frozen peas
-
2
cups
chicken stock
-
1
cup
half and half
-
2-3
teaspoons
curry powder
The crust
-
1
recipe
all butter pie crust
-
1
egg
for egg wash
Instructions
- Melt butter in a large pot and cook onion, celery, carrots, and potato until tender.
- Stir in turkey, flour, salt, and pepper, cooking for a few minutes.
- Add chicken stock and half and half, bringing to a boil until thickened.
- Stir in curry powder and frozen peas, then let the mixture cool slightly.
- Preheat the oven to 400°F.
- Roll out the pie crust and fit one into a pie pan.
- Scoop the turkey mixture into the crust and cover with another rolled-out crust.
- Crimp the edges and cut vents in the top crust.
- Brush with egg wash and bake for 45-50 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
396
Total fat
24g
Total carbohydrates
30g
Total protein
16g
Sodium
797mg
Cholesterol
77mg
You might also like