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Turkey Pot Pie with Thai Massaman Curry Sauce

Prep Time:

15 Minutes

Cook Time:

30 Minutes


4 Servings


  • 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

Egg Wash
  • 1 egg

  • 1 tbs water


  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.  Bake for 10-15 minutes until golden brown.  Serve warm.

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