Cold weather calls for warm food, and this curried turkey pot pie recipe is ultra comforting! Substitute chicken for turkey if the mood strikes!

I love comforting food on those super chilly days, and pot pie is one of those things. I don’t know if it’s the pie crust, or the filling. Or the whole combination. And while the good old fashioned chicken pot pie is a staple in any winter recipe rotation, a curried turkey pot pie recipe needs to be added into the mix. Curry powder brings a whole new level of yum to the dish and I can’t live without it. I raved about this to a friend of mine, and was planning on sharing this in a couple of weeks, but just couldn’t wait any longer!

The basics of a pot pie are things that are nearly always on hand, meat, vegetables, potatoes, onion, and flour for the crust. That’s what makes it such an economical dish, and why it has stood the test of time. Mix and matching your favorite meats and vegetables with whatever spices you have means the combinations are endless. I’m somewhat of a traditionalist, and like turkey with the addition of a tumeric heavy yellow curry powder.

Here is how I made my curried turkey pot pie!

Ingredients for Curried Turkey Pot Pie

  • Pie Crust – Use premade crust, or make your own from scratch!
  • Butter, unsalted
  • Onion
  • Carrots
  • Celery
  • Salt
  • Pepper
  • Flour
  • Chicken Broth
  • Half and Half
  • Potato
  • Thyme
  • Powdered Curry
  • Turkey – or cooked chicken.
  • Frozen Peas
  • Egg – for the crust egg wash prior to baking

How To Make A Turkey Pot Pie

If you are one who enjoys making your own pie crust, have at it and use my friend Kirsten’s tried and true pie crust recipe. Or, cheat like me and use a roll and go crust like Pillsbury. There is no shame in the game. I know my strengths, and crust is not one of them.

For the Filling – melt your butter in a pan, and cook the onions, carrot, and celery together until softened, about 10 minutes. Sprinkle the flour and cook constantly, until the flour has started to turn golden, another 1 to 2 minutes.

Slowly stir in the chicken broth, followed by the half and half to create the sauce.

Add in the potatoes and thyme. Simmer until the potatoes are tender, about 8 minutes. If the sauce starts to thicken too much, add in additional broth. It shouldn’t be soup like, but it shouldn’t become dry.

Off the heat, stir in the frozen peas and the chopped turkey.

Place the filling into a pie crust lined glass pie plate. Place the other pie crust on top, and roll the edges to seal the pie closed. Create 4 or 5 slits in the top, and brush the top of the crust with whisked egg for the wash. Place the pie onto a baking sheet and place it into a preheat 475 degree oven. Halfway through, reduce the temperature to 350 and bake the remainder.

Allow the pie to cool about 45 minutes before serving, so the pie can set.

What type of pie place should I use for my pie?

Different pie plates behave differently in the oven. A porcelain plate does not transfer heat as well to a pie crust as a glass or aluminum pan might. For a pot pie, I recommend a glass, or Pyrex style pie pan. And to bake the pie on the lowest oven rack to get it as close to the heat as possible. This will create a better bottom crust, and no soggy bottom.

Additional Inspired Recipes To Try

Curried Pumpkin Dinner Rolls

Red Curry Chicken Spaghetti Squash Bowls

Coconut Curry Crispy Baked Salmon

Baked Coconut Shrimp Street Tacos

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Curried Turkey Pot Pie

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  • Author: Megan Keno
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 1 Pie 1x
  • Category: Chicken
  • Method: Oven
  • Cuisine: American


Cold weather calls for warm food, and this curried turkey pot pie recipe is ultra comforting! Substitute chicken for turkey if the mood strikes!


Units Scale
  • 2 Prepared Pie Crusts, or use favorite from-scratch recipe
  • 4 Tbsp Unsalted Butter
  • 1 Onion, Chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Ribs, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 cup Flour
  • 2 1/42 1/2 cup Chicken Broth
  • 1/2 cup Half and Half
  • 1 Russet Potato, peeled and diced into small cubes
  • 1 tsp minced Fresh Thyme
  • 1 1/22 Tbsp Curry Powder, more to taste if desired.
  • 2 Cloves Garlic, minced
  • 3 cups chopped, cooked Turkey meat
  • 3/4 cup Frozen Peas
  • 1 Egg, beaten


  1. Preheat oven to 450 degree. Place oven rack on lowest position.
  2. In a large skillet, over medium high heat, melt butter and add in onions, carrots, celery, salt, and pepper. Cook until vegetables begin to soften, about 8 to 10 minutes. Sprinkle flour over the vegetables and cook, stirring until the flour has completely coated the vegetables and begins to turn golden, 1 to 2 minutes. Slowly stir in the chicken broth and the half and half to create the filling. Bring the mixture to a simmer with the heat remaining over medium-high until it just begins to thicken slightly. 
  3. Add in the potatoes to the mixture, along with the curry, garlic, and thyme. Reduce the heat to medium-low when the mixture begins to simmer again, and allow the potatoes to begin to soften and become tender, about 8-10 minutes. Turn off the heat, and stir in frozen peas and chopped turkey meat. 
  4. Prepare the bottom pie crust in the glass pie plate with the excess crust hanging over the side. Pour the turkey pot pie filling into the crust and level out the filling to the sides of the plate. Lay the second pie crust over the top of filling. Trim away excessive pie crust edges, leaving about 1″ of crust at the edge. Pinch and roll the edge of the crust up and over the top to seal, crimping the edge to seal it completely. Cut vent holes into the top of the pie crust.
  5. Brush the top of the pie crust with lightly beaten egg to create a wash. Place the curried turkey pot pie onto a rimmed baking sheet and place into the oven. Bake until the top is light golden brown, 18 to 20 minutes. Then, reduce the oven to 375, rotate the pan in the oven, and continue to bake another 13-15 minutes, or until deep golden brown. Foil the edge of the crusts if they begin to brown too deeply. 
  6. Remove from the oven and allow the pot pie to rest for 30-45 minutes prior to slicing and serving. 


Adapted from America’s Test Kitchen Double Crust Chicken Pot Pie