Curried Turkey Pot Pie

35 minutes to assemble
30 minutes to chill filling
35-45 minutes to bake
15 minutes to rest
Serves: 8
35 minutes to assemble
30 minutes to chill filling
35-45 minutes to bake
15 minutes to rest
Serves: 8
Our Curried Turkey Pot Pie is the perfect way to use Thanksgiving leftovers. It feeds a crowd and the Red Curry Paste adds amazing flavor.


  • 2 tablespoons olive oil plus a bit for the pie plate
  • 5-6 large shallots, chopped (about 2 cups)
  • 1 cup sliced celery
  • 1-3 oz box sliced shitake mushrooms
  • 1 teaspoon salt
  • Fresh cracked pepper
  • 3 cups chicken broth or turkey broth
  • 1 tablespoon Red Curry Paste
  • 1 cup Coconut Milk
  • 6 tablespoons potato starch
  • 3 cups turkey meat shredded or 1-deli roasted turkey breast
  • 1-10 oz box frozen peas and carrots (or 2 cups from large bag)
  • 1/4 cup chopped cilantro
  • 1 double pie crust, homemade or store bought
  • 1 egg yolk beaten with 1 tablespoon water
  • Optional: 1 tablespoon sesame seeds


  1. Preheat oven to 400°F with oven rack in lowest position. Lightly oil a 9.5 inch deep dish pie plate. You will have enough filling left for three 4 inch mini pies. Disposable mini pie pans can be found in the baking section of the supermarket.
  2. Add olive oil to a large pot over a medium heat. Add shallots, celery, mushrooms, salt, and pepper to taste. Cook until vegetables are wilted.
  3. Pour in 1/2 can chicken or turkey broth and 1 tablespoon curry paste. Bring to a simmer, stirring until curry is dissolved. Add remaining chicken or turkey broth. While mixture is cooking, whisk Coconut Milk with potato starch until smooth. Pour into pot and stir until mixture is thickened.
  4. Remove from heat. Stir in turkey, peas and carrots, and cilantro. Chill 30 minutes.
  5. Roll out pie crust and line pie plate. Brush edges and bottom of pie shell with egg mixture. Roll out second pie crust. Pour turkey mixture into pie plate and top with second pie crust crimping edges and cutting air vents. Brush top crust with egg mixture and sprinkle with sesame seeds, if desired.
  6. Bake 35-45 minutes or until browned and bubbly. Let rest 15 minutes on a wire rack before serving.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

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