Curry Turkey Pot Pie With Homemade Butter Pie Crust

Put your Thanksgiving leftovers to good use with this turkey pot pie! The addition of curry powder lends aromatic flavor in this fun twist on the classic chicken pot pie, which also features the most tender and flaky all butter crust.

Course Main Course
Cuisine American
Keyword turkey
Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 669 kcal


For the dough:

  • 12 ounces all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 8 ounces unsalted butter , cut into 6-8 pieces and frozen in a zip-top bag
  • 4-5 ounces ice cold water

For the filling:

  • ½ cup Real® butter
  • 1 1/2 cup diced onion (about 1 medium onion)
  • 1 ½ cup diced celery (about 2 stalks)
  • 1 ½ cup diced carrots (about 2 carrots)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups diced turkey
  • 1 cup diced russet potatoes (about 1 medium)
  • 1 cup frozen peas
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half and half
  • 2-3 teaspoons curry powder
  • 2 recipes pie crust for 2 double crust pies


For the dough:

  1. In a bowl, mix together the flour, salt and sugar. Add the butter, separating the pieces if they’re stuck together, and toss them with the flour mixture. Cut the butter into the flour mixture until there is a mixture of almond/walnut-size pieces and pea-size pieces. Drizzle the water over the butter-flour mixture. Mix with fork. 

  2. Dump the mixture on the counter. Use a bench scraper to gather the crumbs into the mass of dough. Use the heel of your hand to smear the mixture away from you one-third at a time. If the mixture is still dry rather than crumbly, add more water a tablespoonful at a time, sprinkling it over the dough. Gather the dough together with the bench scraper. Repeat again and then again if necessary.

  3. Cut the dough in half with the bench scraper and form each half into a puck shape. Wrap in plastic wrap and refrigerate.

For the filling:

  1. Melt butter in a large skillet over medium heat. Cook the onion, celery and carrots for 10-15 minutes until the onions are translucent stirring occasionally so the vegetables don’t brown.

  2. Season with salt and pepper and add the turkey, potatoes and the peas and stir to combine. Sprinkle the mixture with flour, stir to combine well and cook for 3-5 minutes or until the flour taste been cooked out.

  3. Add the chicken broth and half and half. Bring to a boil, stirring often, and cook until thickened, about 3-5 minutes.

  4. Stir in the curry powder to taste. Turn off the heat and allow to cool slightly.

To assemble the pot pie:

  1. Preheat the oven to 400 degrees F.
  2. To roll out the dough, place one half of the dough on a countertop sprinkled with flour and sprinkle the dough with flour. Rub flour on the rolling pin and rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour and rap the dough again, this time in the opposite direction.
  3. Starting from the middle of the dough, roll the dough away from you, giving it a quarter turn after each couple of passes. Flip the dough over and once again roll the dough from the middle outward, giving the dough a quarter turn each time, dusting the flour and the roller as needed.
  4. If any of the butter breaks through the surface, sprinkle some flour over the exposed area then brush away the excess.
  5. Roll the dough to a few inches larger than your 9-inch glass pie pan. Gently fold the dough in half and in one movement and lift it off the rolling surface and into the pan. Unfold the dough circle and gently ease it into the pan. Don’t stretch the dough down into the pan or when it heats up in the oven, it will bounce back and shrink.
  6. Repeat with the other disc of pie dough. Fold and set aside.
  7. Scoop half of the turkey mixture into the pie pan. Top with the other rolled disc of pie dough. Tip the excess dough handing over the lip of the pan so it is 1 inch beyond the lip. Fold the top and bottom layers of pie dough under one another on the lip of the pie pan, making a big edge. Crimp the edge with the tines of a fork or flute the edge by pinching your knuckle into the middle of the index and middle finger of your opposite hand and repeat along the edges of the crust.

  8. Cut 3 to 5 vents in the top of the pie. Whisk 1 egg and brush on the top of the pie dough. Bake for 45-50 minutes.

Recipe Notes

*This recipe makes enough filling for two 9-inch pie pans or for one 9x13-inch baking dish. If using 9-inch pie pans, make 2 recipes of the pie dough for 2 pies with a double crust. If using a 9x13-inch pan, one recipe of pie crust will top one single top crust pot pie.

Nutrition Facts
Curry Turkey Pot Pie With Homemade Butter Pie Crust
Amount Per Serving
Calories 669 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 25g156%
Cholesterol 138mg46%
Sodium 1006mg44%
Potassium 609mg17%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 7g8%
Protein 20g40%
Vitamin A 5431IU109%
Vitamin C 17mg21%
Calcium 111mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.