Turkey Curry Pie

The dilemma which reaches all of us this time of year- what to do with all of the Christmas leftovers?  It is a delicious problem to have!  While I enjoy a turkey sandwich as much as the next- I prefer the British approach of pairing turkey with curry.  If it sounds unusual to you, then you obviously haven’t tried it.  Trust me- turkey and curry go so well together in a pot pie, you will want to cook turkey again soon just for the leftovers.

This recipe also fulfills my January goals of hibernating and eating only warm comforting food in an effort to hide from the Canadian winter.  Too bad my New Years goals never seem to coincide with my husband’s annual New Years goals of getting in shape and eating healthy.  Really though- what kind of a goal is that?

Turkey Curry Pie

1 recipe double crust pie dough
2 tbsp butter
1 cup chopped carrots
1 cup chopped celery
1 large onion, chopped
1 tbsp medium curry powder (or whatever type you prefer depending on your spice preference)
salt and pepper to taste
1/3 cup all-purpose flour
1 ½ cups chicken broth
1 cup half-and-half
1 cup frozen corn
2 ½ cups chopped, cooked turkey (or whatever amount of leftover turkey you can fit in the pie/have in your fridge)

Preheat oven to 400̊F.

In a large saucepan, melt the butter over medium high heat.  Add the carrots, celery, and onion and cook for 4-5 minutes or until the vegetables are tender.  Stir in the flour and seasoning.  Add broth and half and half gradually while stirring constantly until incorporated.  Cook and stir until thickened and bubbly.  Stir in chicken and corn and add more seasoning if necessary.  Allow to cool slightly while you roll out the dough.

On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.  Mound filling inside bottom uncooked pie crust.

Roll second half of pie dough into an 11-inch circle and transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively. Cut decorative slits in the top of the upper crust.

Bake uncovered for 30-35 minutes or until the crust is golden brown.  Let the pie stand for at least 20 minutes before serving, preferably longer.