Tom's Kitschy Turkey Curry Pot Pie

 The word Kitschy means popular and low brow baby.  Here you will see we couldn't get enough kitschy as we added some Christmas shaped puffed pastry to the top. This is what a Mrs. Jones' Turkey Curry Buffet looks like. It is beyond delicious!

Let me introduce you to some kitschy turkey curry pot pie - not the authentic curry I'd originally planned but nevertheless, firefighter approved and a regular dish served at No. 5 Hall in Burnaby, concocted by my hubby's friend Jeff.  I called it Tom's Kitschy Turkey Curry Pot Pie though because Tom Turkey are synonymous - Jeff just doesn't fit. But it is his recipe.

The Story of How This Came to Be

Now, when we were in Kelowna this past summer, we made this dish (and I am not kidding) three times for 3 separate groups of company.  One of the biggest reasons was because I didn't feel like cooking so sent my hubs into the kitchen. So here is something I just found out as my husband was making this curry.  Him and Jeff have a secret ingredient and he kept it from me, even in Kelowna because he knew I'd make a big deal of it.  But I caught him and you know what it was, fricking mushroom soup!  "You are not!" I exclaimed. I couldn't believe it.  Here I was planning on a completely different recipe, one for Mom's Best Stuff but then I said to hubby last night, hey why don't you make that really delicious curry using our turkey up - the one you made when we were away!  Under no circumstances did I know there were cans of mushroom soup involved - Vikram Vij would flip his lid - but I am almost certain he would love it too.  At least I know Brigette Jones' Mom would include this at her Turkey Curry Buffet amidst a sea of Christmas jumpers!  P.S. If you ever see a Burnaby Firefighter, ask them if they've ever tried Jeff's Curry. Bon Appetite!

KITSCHY TURKEY CURRY POT PIE

1 package of Puff Pastry defrosted

1 onion, diced, 3 celery stalks, diced, 1-2 red/orange/yellow peppers, diced, 2-284 ml cans mushroom soup, 2-400 ml cans coconut milk, 1/2 jar Madras paste, 1-240 ml jar green Thai curry, 1-240 ml drained water chestnuts, pinch of chili flakes optional, salt and pepper to taste.

In a nice pot, saute your diced veggies, then add the contents of all of your jars and cans. Add seasonings, stir and simmer for about 20 minutes.

Roll out Puff Pastry and either use a circle pastry cutter or to make it more kitschy in Christmas shapes!  Put shapes on a cookie sheet and bake according to package's instructions. Once they are done, simply top over curry and dig in.  Absolutely delicious with a good curry kick!  Enjoy!