Curried Turkey Pot Pie

Oh yum, oh yum! What was I saying yesterday about being tired of turkey? I'd better hit myself upside the head for that one because last night dinner was terrible. Terrible good that is.

Another recipe that we've made here before, this deep dish curried poultry pie is one of Craig Claiborne's recipes from his New York Times Cookbook. Of course I changed it up a bit, which is the cook's perogative by adding more curry, some sriracha for a little heat and coconut milk instead of cream but the main event - namely the turkey shone through loud and clear. With it's creamy yummy spicy sauce, this pie's all about the meat because other than onion, apple and garlic there's not a veggie in sight. I can't wait to make it again!

Curried Turkey Pot Pie (Adapted from Craig Claiborne’s The New New York Times Cookbook)

Pastry for a single crust pie - (store bought’s fine)

4 cups cooked turkey cut into bite sized pieces

1/4 cup butter

1 medium onion, finely chopped

1/2 cup finely chopped celery

2 large cloves garlic, minced

1 large Granny Smith apple, peeled and finely diced

1/4 cup flour

2-1/2 teaspoons curry powder

1/2 teaspoon garam masala

1/2 teaspoon garlic powder

Salt & pepper – 1/2 teaspoon of each

1 bay leaf

2-1/2 cups low sodium chicken broth

1 cup coconut milk

2 Tablespoons diced chutney

1/4 teaspoon Sriracha or hot sauce

 1 Tablespoon heavy cream

Coarse salt

In a heavy saucepan melt butter over medium heat. Add onion, garlic, celery and apple. Sauté until onion and celery is soft (about 5 minutes). Add curry powder, garam masala, garlic powder, salt and pepper. Stir well and cook for 2 minutes. Stir in flour – cook stirring constantly for 2 to 3 minutes (mixture will be very stiff).  Meanwhile add bay leaf to chicken broth and heat in microwave until hot, but not boiling. Remove bay leaf – whisk hot stock into vegetable/roux mixture. Whisk vigorously to prevent lumps. Bring to a boil stirring constantly, then reduce heat to low and cook for 10 minutes stirring from time to time. Remove from heat. Stir in coconut milk, chutney and Sriracha.  Cool for 20 minutes, stirring from time to time.   Meanwhile, preheat oven to 375 degrees. Spray a large 2” deep casserole with cooking spray or 4 to 6 individual ramekins depending on size and place turkey pieces in the bottom. Top with cooled curry sauce and stir lightly to incorporate chicken into sauce.

 Top with pastry lid and decorate as you wish. Brush pastry with heavy cream, sprinkle with coarse salt and place on a baking sheet to catch drips. Bake at 375 for 40 to 45 minutes until filling is bubbling and top is golden brown. Serves 4 to 6  Download Curried Turkey Pot Pie

Comments

[Mags]

I finally bought some garam masala and am ready to venture into some Indian-spiced meals. When you talk about curry powder however, is it the hot stuff or the sweet stuff?

[June]

I used already blended curry powder from Sprouts' bulk section and it is about a medium heat; however I've also made Alton Brown's blend and it is very good! Here's the link if you want to give it a try - it is quite "warm" http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe/index.html

[Nanan]

I love pot pies - but alas not my hubby... that is one good looking pie you got there my friend!

[June]

It was delicious Lea. I'm pretty lucky the big guy's main dislikes are of the vegetable variety, particularly green beans and peas...oh and cooked spinach, but I surprise him every once in a while.