In a medium sauté pan over medium-high heat, melt 1 tablespoon of the butter and cook the onion and carrots, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Transfer the onion-carrot mixture to a large bowl. Melt the remaining 1 tablespoon of butter in the sauté pan over medium-high heat. Add the celery, mushrooms, thyme and oregano. Cook, stirring occasionally, until the juice from the mushrooms has evaporated, 6 to 8 minutes. Add the celery-mushroom mixture to the other vegetables.
In a large saucepan over low heat, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavor. Add the flour and cook for 1 minute, stirring constantly. Whisk in the chicken broth and simmer until the sauce thickens.
Add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper to the sauce. Stir and simmer for 1 minute. Transfer the mixture to an ovenproof 10-inch skillet or deep 10-inch pie pan.
On a lightly floured surface roll the puff pastry to ⅛-inch thickness. Lay the pastry over the skillet, trimming any excess with a knife. Cut three or four slashes in the pastry to allow steam to escape. Beat the egg with 2 teaspoons of water; lightly brush the entire surface of the pastry with the egg mixture.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Place the skillet on a small sheet pan and place on the cooking grate. Grill over indirect medium heat, with the lid closed, until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Carefully remove the hot pan and the potpie from the grill. Allow the pie to cool for about 10 minutes before serving.
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