Curry Turkey Pot Pie
Ingredients
-
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
-
1
recipe
all butter pie crust (for 2 double crust pies)
-
1
egg
for egg wash
Instructions
- Melt butter in a large pot over medium heat and cook the onion, celery, carrots, and potato until tender.
- Stir in the turkey, flour, salt, and pepper, and cook for a few minutes.
- Add chicken stock and half and half, and bring to a boil until thickened.
- Stir in curry powder and peas, then allow to cool slightly.
- Preheat the oven to 400°F.
- Roll out the pie crust and place one half in a pie pan.
- Fill the pie with the turkey mixture and cover with the second crust.
- Crimp the edges and brush the top with egg wash.
- Cut vents in the top 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
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