Turkey Pot Pie with Thai Massaman Curry Sauce

A comforting fusion of Thai and classic comfort food, this turkey Massaman curry pot pie transforms leftover turkey into something truly special. Our rich Massaman curry sauce brings warm spices, subtle sweetness, and creamy depth to the filling, perfectly balanced with tender turkey and vegetables. Topped with a golden, flaky crust, this dish is hearty, satisfying, and easy to prepare. It’s a creative way to enjoy Thai flavors in a familiar, comforting format—perfect for cozy dinners or using holiday leftovers.

Author

Watcharee Limanon

Prep Time

35 minutes

Cook Time

45 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• 1 jar WATCHAREE’S Massaman Curry Sauce
• 2 small potatoes, diced to small cubes (or left over baked potatoes)
• 1 small onion, diced to small pieces
• 2-3 cups of leftover turkey meat
• 3 tbs roasted peanut
• 1 sheet puff pastry
• 2 tbs corn starch
• 4 tbs cold water
• 1 egg
• 1 tbs water

Directions

1. Preheat oven to 400 degrees.
2. Leave puff pastry at room temperature for at least 20 minutes before baking.
3. In a pot, simmer leftover turkey, potato and onion with WATCHAREE’S Thai Massaman Curry Sauce for 10 minutes.
4. Mix corn starch with cold water.
5. Add to the curry one tablespoon at a time and stir until thickened.
6. Turn off the heat and add massaman curry filling and peanuts to a baking dish.
7. To make egg wash, beat one egg with water.
8. Cut the puff pastry to fit the baking dish and gently lay over the top.
9. Cut a slit in the pastry to let steam escape.
10. rush the top of the pastry with egg wash.
11. Bake for 10-15 minutes until golden brown.
12. Serve warm.