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Close-up of a flaky crust slice lifted from the skillet, showing the curry turkey pot pie filling underneath.
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Curry Turkey Pot Pie (Skillet Pot Pie)

You're about to put red curry in a pot pie, and leftover turkey is about to become the most requested dinner of the holiday weekend. We've been making it for years, and it's still the pot pie we'd pick over the classic.
Prep Time20 minutes
Cook Time55 minutes
5 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 282kcal
Author: Kita Roberts

Equipment

  • 12-inch cast iron or other oven-safe skillet, at least 2 inches deep
  • Small saucepan
  • small bowl
  • Whisk
  • Rolling Pin
  • Paring knife
  • Pastry brush
  • Rimmed baking sheet
  • Aluminum foil
  • Dutch oven and 3-quart baking dish (optional)

Ingredients

For the Filling

  • 1 13.5 oz can full-fat coconut milk not shaken
  • 2 tbsp avocado oil
  • 1/2 onion diced
  • 2 ribs celery diced
  • 2 carrots diced
  • 2 - 3 tbsp red curry paste plus more to taste
  • 5 tbsp all-purpose flour
  • 1 1/2 cups chicken stock plus more to loosen
  • 10 to 12 oz Yukon gold potatoes 1/2-inch dice
  • 3 cups leftover cooked turkey or chicken cut into bite-sized pieces
  • 1 granny smith apple diced
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro chopped
  • Kosher salt and black pepper

For the Crust

  • 1 single pie crust thawed if frozen
  • 1 egg white

Instructions

Heat the Oven

  • Preheat the oven to 425F.

Split the Coconut Milk

  • Open the coconut milk without shaking the can. Spoon the firm white cream off the top into a small bowl (about 1/3 cup) and set aside. Pour the thin liquid left behind into a small saucepan with the chicken stock and warm over low heat.
    A metal whisk rests in a saucepan filled with a pale liquid.

Sauté the Vegetables

  • Heat the avocado oil in a 12-inch cast iron or other oven-safe skillet at least 2 inches deep over medium heat. Add the onion, celery, and carrot. Sauté for 5 minutes, until the onion turns translucent and the celery is soft.
    Diced carrots, celery, and onions sautéing in a cast-iron skillet.

Fry the Curry Paste

  • Add 3 tablespoons of the reserved coconut cream and the curry paste. Cook, stirring, for about 2 minutes, until the paste darkens a shade and you can see the oil separating out around the edges.
    Diced onion, celery and carrots coated in fried red curry paste in a cast iron skillet.

Toast the Flour

  • Sprinkle in the flour. Stir constantly for 1 to 2 minutes, until it looks wet and sandy and smells toasted instead of raw.
    Flour sprinkled over the curry-coated vegetables in the cast iron skillet.

Make the Sauce

  • Whisk in the warmed stock and coconut liquid a little at a time, working each addition completely smooth before adding the next. Bring to a boil, then drop to medium-low. Add more curry paste a tablespoon at a time if you want more heat, cooking 1 minute after each addition.
    Smooth red curry coconut sauce for the pot pie filling, whisked together in a cast iron skillet.

Simmer the Potatoes

  • Add the potatoes. Simmer uncovered 12 to 15 minutes, stirring now and then, until a fork slides into a piece of potato with no resistance. The sauce will reduce while the potatoes cook and should end up mounding on a spoon and closing slowly when you drag a line through it. If it tightens past that, loosen with warm stock a splash at a time.
    Diced potatoes added to the red curry coconut sauce in a cast iron skillet.

Season

  • Taste & season with salt and pepper to taste.

Finish the Filling

  • Stir in the turkey, peas, apple, and cilantro. If you cooked in a Dutch oven, transfer the filling to a 3-quart baking dish now.
    The curry turkey pot pie filling stirred together, with turkey, potatoes, apple, carrots and peas in red curry sauce.

Top with the Crust

  • On a lightly floured surface, roll the crust about 1 inch wider than your skillet. Lay it over the filling and pinch and pleat the edges against the rim to seal. Cut 4 or 5 vents through the top with a paring knife. Brush the crust with egg white. Set the skillet over a foil lined baking sheet to catch any drips.
    A pastry-covered pie in a cast-iron skillet being brushed with a black silicone pastry brush.

Bake

  • Bake 20 to 30 minutes, until the crust is deep golden brown and the filling is actively bubbling up through the vents, not just steaming. If the rim browns before the center bubbles, tent the edge with foil and keep going.

Rest

  • Rest 5 to 7 minutes before slicing and spooning out onto plates. This is a single crust, so it will pool out, not stay in a pie shape.
    Curry turkey pot pie baked to a golden brown crust in a cast iron skillet, with bowls of peas and potatoes nearby.

Notes

  • Leftover cooked chicken works in place of the turkey, same amount, no other changes.
  • Curry paste heat varies a lot by brand. Start with 2 tablespoons and add more in Step 6.
  • No deep skillet? Build the filling in a Dutch oven and bake in a 3-quart baking dish.
  • Store covered in the fridge up to 3 to 4 days. Reheat in a 350F oven, loosely covered with foil, until the center reaches 165F; uncover for the last few minutes to re-crisp the crust.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 29g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3276IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 2mg