Thanksgiving Leftovers: Curried Turkey Pot Pie

I think the best Thanksgiving meal I ever had was on a small boat heading from St John over to Willie T’s in the Brittish Virgin Islands.  Wee opened up our bagged lunch, at 8 AM,  which consisted of a turkey wrap, chips and a small bottle of wine.  The wine did not matter much because Captain Al had a fully stocked bar and even though it was very early, we were heading to our first bar on Jost Van Dyke where we would wait while we were cleared by customs.  No hassle, no travel just a tasty bite of turkey, brie and cranberry and a glass of cabernet.  But, Thanksgiving is always a great time to get together with friends and family and eat like there is no tomorrow.  But there is a tomorrow and if you have extras and the clan is still sticking around, then you might want to try this dish that has a big kick to it.

If you can pluck 4-6 cups of turkey meat form your bird I highly recommend making this turkey pot pie:


  • 6-8 cups of light and dark turkey meat, torn or cubed
  • Olive oil
  • 5 cups of chicken stock
  • 3 chicken bouillon cubes
  • 12 tablespoons of butter
  • 4 cups of chopped yellow onions
  • 1 1/2 tablespoon of curry powder
  • 1/2 to 1 teaspoon of red pepper flakes
  • 1 cup of flour
  • 1/2 cup of heavy cream
  • 2 cups medium diced carrots that have been blanched for 2 minutes
  • 1 10 oz package of frozen peas
  • 1/2 pound of button mushrooms, sautéed in olive oil and seasoned with kosher sals over medium high heat for 4-5 minutes
  • 3 cups of frozen pearl onions
  • 1/4 cup freshly chopped thyme leaves
  • 1/4 cup chopped chives
  • Biscuits

Making It

  • Turn oven to 375 degrees
  • Boil salted water, blanch the chopped carrots for two minutes, before placing into an ice bath
  • Heat the chicken stock in a saucepan and add the bouillons until dissolved
  • Take the dutch oven and over a medium flame, melt the butter and quickly add the onions after the butter is melted. Add red pepper flakes, curry powder and half of the thyme and sauté the onions for 15 minutes or until they are translucent
  • Turn the flame down to medium-low heat and add flour.  Stir with a wooden spoon and do so constantly for two minutes
  • Add the heated chicken stock and stir for another minute.  It should become a thick consistency
  • Add 2 teaspoons of salt, 1/2 teaspoon of freshly cracked pepper, half of the chopped chives and heavy cream
  • Add the turkey, mushrooms, carrots, peas, onions and mix well and place in a baking dish that will leave a half an inch (it will bubble over otherwise)
  • Make the biscuits but cook for 10 minutes, take out and set aside to add got the chicken stew
  • Bake the chicken stew in the oven for 20 minutes and take out, add the partially-cooked biscuits and cook for an additional 20-25 minutes minutes

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