Curried Turkey Pot Pie

An unctuous pot pie recipe with lean, tender turkey and vegetables in a delectable curry-coconut cream chowder.

Preparation Time:   25 minutes

Cooking Time: 45 minutes

                                  Serves 4 to 6         

2 tbsp (25 mL)       melted butter

1 tsp (5 mL)            each finely chopped fresh Ontario Basil and Chives

Filling:

1.3 kg 2 Ontario Skinless Turkey Thighs (about 3/4 lb each)

2 tsp (10 mL) salt

3/4 tsp (3 mL) pepper

1/2 tsp (2 mL) garlic powder

3 tbsp (45 mL)        vegetable oil

2 tbsp (25 mL)        Caribbean curry powder

1/2 cup (125 mL) butter

1/2 cup (125 mL)       all-purpose flour

Half small Ontario Onion, chopped

2                              cloves Ontario Garlic, minced

2                              stalks celery, chopped

2-1/4 cups (550 mL) coconut cream

2 cups (500 mL) low sodium chicken broth, heated

1                              each Ontario Sweet Potato, White Potato and Carrot, chopped

1 cup (250 mL)        frozen Ontario Corn Kernels, thawed

1 tsp (5 mL)             fresh Ontario Thyme Leaves

1 tsp (5 mL)             dried oregano leaves

Half lemon, juiced

1 cup (250 mL)        frozen Ontario Green Peas, thawed

1/4 tsp (1 mL) ground nutmeg

1 pkg (14 oz/397 g) frozen puff pastry, thawed

In small bowl, combine butter, basil and chives; set aside. 

Filling: Cut turkey meat from bones and cut into 1-inch (2.5 cm) cubes; discard bones. Place meat in medium bowl; sprinkle 1 tsp (5 mL) salt, 1/2 tsp (2 mL) pepper and garlic powder. Toss to coat.

In large skillet, heat 2 tbsp (25 mL) oil over medium heat; stir in 1 tbsp (15 mL) curry powder. Increase heat to medium-high. Add turkey in batches and cook, stirring, until browned all over. Transfer to plate with slotted spoon; set aside.

In large pot, heat butter and remaining oil and curry powder over medium heat. Add flour; cook, stirring for 1 minute. Add onion, garlic and celery; cook, stirring, for 3 minutes. Gradually stir in coconut cream and broth; bring to boil, stirring. 

Stir in turkey with accumulated juices, sweet and white potatoes, carrot, corn, thyme, oregano and lemon juice; boil gently, stirring, for about 3 minutes or until sauce is thick enough to coat back of spoon. Stir in peas, nutmeg and remaining salt and pepper. Remove from heat.

Ladle filling into large ovenproof casserole or 13- x 9-inch (3 L) baking dish. Roll out pastry large enough to cover casserole dish. Place pastry on top with a 1-inch overhang around the dish. Cut a slit in centre (or use a pie vent) and brush with butter-herb mixture over top and sides.

Place dish on rimmed baking sheet. Bake in 400°F (200°C) oven for 25 to 30 minutes or until crust is golden and filling is bubbling.

Tip: Use additional puff pastry to make holiday design using stencils or a lattice design over the pastry.

Nutritional Information:

1 Serving (When recipe serves 6)

PROTEIN: 40 grams

FAT: 67 grams

CARBOHYDRATE: 60 grams

CALORIES: 1009

FIBRE: 5 grams

SODIUM: 1220 mg