Curry Turkey Pot Pie

• 5 tbsp unsalted butter, divided
• 1 large yellow onion, finely chopped
• Kosher salt
• 1 tbsp extra virgin olive oil
• 1 ¼ c Yukon gold potatoes (about 3 small), diced small
• 1 ¼ c cauliflower, cut into ½-inch florets
• 2 garlic cloves, minced
• 1 ½ tsp madras curry powder
• 1 tsp garam masala
• 3 c cooked leftover turkey, chopped
• 1 ¼ c frozen peas, thawed
• ½ c all-purpose flour
• 1 ½ c low-sodium chicken stock
• ½ c + 1 tbsp whole milk, divided
• 1 pkg puff pastry, thawed
• 1 egg

Preheat oven to 400°F.

In a large skillet, melt 1 tbsp butter over medium heat. Add onion, season with salt to taste and sauté, until it starts to brown, about 10 minutes. Melt 1 tbsp butter and olive oil in the same skillet and add the potato and cauliflower. Increase heat to medium high, season with salt to taste and sauté until tender, about 10 minutes. Add garlic, curry powder and garam masala, stir to combine and sauté one minute more. Remove from heat. Add turkey and peas to veggie mixture, then transfer to a 9x13 baking dish.

Heat the same skillet over medium and melt remaining 3 tbsp butter. Whisk in flour and cook for 1 minute, whisking constantly. Gradually whisk in chicken stock and ½ c milk, whisking until mixture is smooth and thick, about 2 minutes. Add more salt if desired. Remove from heat and pour over veggie-turkey mixture in the baking dish, tossing with a spatula to fully coat everything in the gravy.

Lightly flour counter and use a rolling pin to gently roll out 1 sheet of thawed puff pastry. Cut into approximately 3-inch rectangles and shingle them on top of pot pie mixture. In a small bowl, whisk egg and 1 tbsp milk together. Brush egg wash over puff pastry and sprinkle with salt, to taste. Bake for 35 minutes and let cool about 10 minutes before serving.