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.
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.
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.
Cut the dough in half with the bench scraper and form each half into a puck shape. Wrap in plastic wrap and refrigerate.
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.
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.
Add the chicken broth and half and half. Bring to a boil, stirring often, and cook until thickened, about 3-5 minutes.
Stir in the curry powder to taste. Turn off the heat and allow to cool slightly.
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.
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.
*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.
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