Coconut curry turkey pot pie

A recipe for an updated version of chicken pot pie

Infuse some of the warming flavours of the East into this classic comfort food dish. It's a perfect thing to cozy up to and eat to help de-stress during the hectic holiday season. For this recipe, you'll need six large ramekins or oven-proof soup bowls.

Coconut curry turkey pot pie

1 tbsp canola oil
1 yellow onion, diced
3 garlic cloves, minced
1 tbsp Thai red curry paste
2 cups coconut milk
2 cups half and half cream
2 cups PC Organics chicken broth
1 2-inch piece ginger root
1 2-inch piece lemongrass
3 red potatoes, cut into 1/2" cubes
2 large carrots, halved and sliced to 1/2" pieces
2 leeks, trimmed, halved and thinly sliced
16 crimini mushrooms, quartered
2 1/2 cups cooked turkey meat, roughly chopped
1 tbsp cornstarch
1 tbsp cold water
salt and pepper (to taste)
1 roll PC Butter Puff Pastry

Preheat oven to 350 F.

In a large pot over medium-high heat, heat oil and add onion and garlic, and cook until softened, about 5 minutes.

Add curry paste to pot and continue to cook for 5 more minutes, stirring regularly. Place the next 5 ingredients in the pot and let mixture come to a boil.

Reduce heat to medium and let simmer for 15 minutes.

Remove the lemongrass stalk and ginger root from the pot and add in the remaining vegetables and turkey, and cook until vegetables are fork tender, about 12 to 14 minutes.

In a small bowl, whisk together the cornstarch and water and pour into the mixture to help thicken. Season to taste with salt and pepper.

Divide pot pie filling between 6 ramekins or bowls, leaving about a ½-inch of room from the top of each.

Roll out PC Butter Puff Pastry and cut into 6 squares. Place one square on top of each ramekin and use your fingers to seal around rim. Trim away any excess pastry with a paring knife and discard.

Bake in oven until pastry is golden and flaky, approximately 8 to 10 minutes.

Serve straight from the oven on a heat-proof surface with a side of “Don’t touch the bowl, it’s hot!” warning.

Yield:
Serves 6
Prep Time:
10 minutes
Cook Time:
1 hour