Let piecrust stand according to package directions. Meanwhile, preheat oven to 350 degrees F. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add turkey and garlic; cook and stir for 1 minute. Sprinkle with curry powder, salt, and cayenne pepper; cook and stir for 1 to 2 minutes more or until turkey is no longer pink. Add broth and peas; bring to boiling. Remove from heat; stir in couscous. Cover and let stand about 5 minutes or until broth is absorbed. Stir in cream cheese, the 1/4 cup cilantro, and the 1/4 cup chutney.
On a lightly floured surface, roll pastry into a 12- inch circle. Press pastry onto the bottom and up the sides of a 9-inch springform pan. Spoon turkey mixture into pastry-lined pan, spreading evenly.
Bake for 30 to 35 minutes or until golden. Cool in springform pan on a wire rack for 5 minutes. Using a small sharp knife, loosen pastry from sides of pan; remove sides of pan. If desired, serve pie with sour cream, almonds, additional chutney, and additional cilantro.