Curried Turkey Pot Pie | Cook Smarts

Step 1

Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead) Sweet potatoes / Onions / Carrots / Garlic / Ginger - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead) Season turkey - Combine turkey with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika and cumin. (Can be done 1 day ahead)

Step 2

Heat oven to 400F / 204C degrees. Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes. While potatoes roast, heat a large skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter, flour and tomato paste and saute until no dry spots of flour remain. Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes. Next add in peas (no need to defrost them, just break them up as they cook), stock and coconut milk. Bring to a simmer and simmer for 2 minutes. Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess. Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden. Serve pot pie and sweet potatoes with yogurt. Enjoy!