Curried Turkey Pot Pie with Seasoned Sweet Potato Wedges
This is no ordinary pot pie. Our unique Curried Turkey Pot Pie recipe brings savory pies to the next level with a completely new burst of flavor!
Chicken pot pie is a common Western dish and whether you think it is delicious or just alright, we have an Eastern twist that will put pot pies at the top of your favorite foods list.
Our homemade pot pie is set apart by the creative mix of ground turkey, coconut milk, and fragrant spices that is baked in a puff pastry shell. Now adding coconut milk to your pot pie may sound a bit odd, but it rounds out the flavorful spices and gives the dish a sweet and creamy finish.
Still skeptical? Just give it a try, because our curried pot pie wasn’t rated one of our Top 10 Recipes of 2017 for nothing! We guarantee that ordinary pot pies will feel disappointingly empty after just a few bites of ours.
“We will make this over and over. Loved the flavors!”
— Anne B.
The key to our turkey pot pie being so special is the depth of flavors that come through our herb and spice blend. Instead of having a plain turkey filling, we have you season the turkey with garlic, ginger, curry powder, garam masala, paprika, and cumin. This makes every bite an experience.
Have you ever tasted garam masala before? If not, you’re in for a treat. Not only does it contribute to our turkey’s seasoning, it is the star of our Garam Masala Sweet Potato Wedges! This spice blend comes to us from South Asia and enriches their cuisines with a deep flavor that is entirely unique to the subcontinent.
India’s typical garam masala (which you can find in the spice aisle in most grocery stores) is made from peppercorns, cloves, cinnamon, mace, cardamom pods, bay leaf, cumin, and coriander. The great thing is that all ingredients are toasted together to bring out their delicious aromas and add a flavor layer of toasty goodness for the perfect spice blend.
Since sweet potato wedges are already delectable on their own, tossing them in garam masala and brown sugar brings our wedges to a whole new level. Once you try them, you’ll never want to go back to plain wedges again.
Cooking Tip:
For a creamier, thicker pot pie filling, simply use a little less coconut milk!
Prepping Smarts
- To make baking your pot pie even easier, you can prep the sweet potatoes, onions, carrots, garlic, and ginger up to 5 days ahead! When you store these items in the fridge, use 3 containers to save on cleaning time later: sweet potatoes in one container, onions and carrots in another, and garlic and ginger in a third. See our helpful videos below to learn how to best prep these veggies:
How to Chop Potatoes for Fries
Watch this video to learn how to chop potatoes into fries.
How to Chop & Dice an Onion
Learning how to dice an onion correctly will save you so much time in the kitchen.
How to Chop Carrots
Watch this video to learn our tips on how to best peel, chop, and dice carrots easily.
How to Mince or Crush Garlic
Garlic adds great flavor and aroma to any dish. Learn how to impart the flavors of garlic to any dish with this short video.
How to Peel, Grate and Chop Ginger
See how easily we peel ginger and then grate it or chop it.
Equipment Smarts
- One of the most basic pieces of kitchen equipment is a sheet pan. This baking tray / baking sheet is a flat, rectangular pan that you can use to bake all kinds of treats – both sweet and savory. We use it to bake sweet potato fries for this recipe, but if you have an extra one, you can also put the pot pie skillet on top of it to catch any juices that might drip.
- Another great piece of cookware for all of your frying, searing, and sautéing needs is a skillet. For this recipe, we cut down on the dishes you need to wash by using one skillet for 3 purposes! First, we sauté onions and carrots in it. Second, we cook the rest of the pot pie filling inside it. Finally, we cover the top with puff pastry and pop the skillet in the oven for baking.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
Ingredients
- Puff pastry - 8 oz, defrosted
- Onions, medium - 1, diced
- Carrots - 8 oz, diced
- Garlic - 3 cloves, diced
- Ginger (opt) - 1 tsp, grated
- Turkey, ground - 1 lb
- Curry powder - 1 tsp
- Garam masala - 2 tsp
- Salt - 1 tsp
- Paprika - 1/2 tsp
- Cumin - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Butter - 2 Tbsp
- Flour, all-purpose - 2 Tbsp
- Tomato paste - 2 Tbsp
- Peas, frozen - 1 cup (sub canned peas)
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Eggs, yolk - 1, whisked
- Water - 1 tsp
- Yogurt, plain or Greek - 1/2 cup
- Sweet potatoes - 1 lb, wedges
- Brown sugar - 1/2 tsp
Instructions
Prep
- 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)
Make
- 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!
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