This easy Leftover Turkey Pie is a great way to use up leftover roast turkey, ham or bacon and cream. It is the perfect Boxing Day Pie, best eaten in front of a Christmas movie! Tailor the ingredients to your leftovers and enjoy this cozy hearty pie.
Check out my Easy Roasted Turkey Legs!
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Christmas was a big hit this year even though there were just four of us. I made my Slow Cooker Turkey Crown plus a ton of side dishes so as you can imagine it is leftovers city over here! Thankfully leftovers means new recipes 😉
I debated what to call this recipe… Turkey and Vegetable Pie? Turkey Pot Pie? I ended up settling on Leftover Turkey Pie because this truly is a fabulous way to use up Christmas leftovers (or Thanksgiving leftovers).
Shredded turkey meat, bacon or ham, onions, carrots and celery all cooked together with chicken stock (or leftover gravy!) and cream then topped with puff pastry and baked until golden. I call that comfort food heaven!
If you have leftover sausages (pigs in blankets) or sausage meat then you can add those too – seriously this is a kitchen sink kinda pie!
I didn’t intend to create this intricate puff pastry topping by the way. When I rolled out the puff pastry that had been in the fridge for some time, it was broken up and so I had to cut it up.
But honestly covering your turkey pie under a blanket of puff pastry stars feels just like the kind of thing you NEED to do in 2020.
What goes into Leftover Turkey Pie
This recipe is perfect for customising to your leftovers (and maybe doing a freezer raid too).
- Onions, carrots and celery – or use leeks instead of onions plus whatever leftover vegetable you might have such as Brussels sprouts, broccoli, parsnips etc.
- Bacon or ham
- Chicken stock and cream
- Mustard, garlic paste, Worcestershire sauce and Parmesan for flavor
- Salt, pepper, dried tarragon and a little flour
- Dried cranberries for a hint of sweetness – or you can add some chopped nuts or roasted chestnuts!
- Leftover roast turkey or chicken or rotisserie chicken, shredded
- Puff pastry to top the pie
- Egg for egg wash and grated Parmesan cheese
HOW TO MAKE LEFTOVER TURKEY PIE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 200C (400F). Heat butter until it is sizzling. Add the onions, celery and carrots and cook over low heat, stirring, until slightly softened.
STEP 2 Add the bacon or ham, mustard and garlic and stir to combine. Cook for a couple of minutes.
STEP 3 Stir in the salt, pepper, tarragon and flour. Pour in the chicken stock and cream and simmer until the sauce thickens slightly.
STEP 5 Add the cranberries, Parmesan and shredded turkey and stir to coat in the sauce.
STEP 6 Transfer the filling into an ovenproof ceramic dish or a pie dish. Spread it out and level.
STEP 7 Cut the pastry into star shapes (or any shapes you like!) and overlap over the filling, brushing with beaten egg, until the pie dish is covered. You can use a single sheet of puff pastry to cover your turkey pot pie if you prefer, scoring the top to allow for steam to escape.
STEP 8 Sprinkle with grated Parmesan and grated nutmeg and bake (on a tray in case of spills) for 30-35 minutes or until the pastry is golden and filling is bubbling. Cool slightly before serving with a salad or steamed greens.
TURKEY PIE TIPS
You can use a single sheet of puff pastry to top your pie. If you want to cut star shapes as I have done you will need two packs of ready rolled pastry. You might want to gather any scraps and preroll the pastry (use a rolling pin with spacer rings) dusting with flour to avoid sticking
Any leftovers can be baked brushed with egg wash and sprinkled with Parmesan and paprika for 14 minutes at 200C (400F). Serve as snacks or with soup!
HAVE YOU MADE MY TURKEY PIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
LOVE YOUR LEFTOVERS!
Leftover Turkey Pie
Ingredients
For the filling
- 1 tbsp butter
- 1 yellow onion , finely diced
- 2 celery ribs , finely diced
- 2 carrots , peeled and diced
- 100 g (scant ½ cup) chopped bacon or leftover ham
- 1 tbsp Dijon mustard
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp dried tarragon or mixed Italian herbs
- 1/2 tsp ground black pepper
- 2 tsp flour or 1 tsp Xanthan Gum
- 240 ml (1 cup) hot chicken stock or leftover gravy
- 240 ml (1 cup) cream
- 3 tbsp dried cranberries chopped
- 2 tbsp grated Parmesan
- 450 g (1 pound) shredded roast turkey or chicken
For the topping
- 2 packs ready rolled puff pastry (please see notes)
- 1 egg , lightly beaten
- 2 tbsp grated Parmesan
- pinch grated nutmeg
Instructions
Make the pie filling
- Preheat the oven to 200C (400F). Heat butter until it is sizzling. Add the onions, celery and carrots and cook over low heat, stirring, until slightly softened.
- Add the bacon or ham, mustard and garlic and stir to combine. Cook for a couple of minutes.
- Stir in the salt, pepper, tarragon and flour. Pour in the chicken stock and cream and simmer until the sauce thickens slightly.
- Add the cranberries, Parmesan and shredded turkey and stir to coat in the sauce.
Add the topping and bake
- Transfer the filling into an ovenproof ceramic dish or a pie dish. Spread it out and level.
- Cut the pastry into star shapes (or any shapes you like!) and overlap over the filling, brushing with beaten egg, until the pie dish is covered. You can use a single sheet of puff pastry to cover your turkey pot pie if you prefer, scoring the top to allow for steam to escape.
- Sprinkle with grated Parmesan and grated nutmeg and bake (on a tray in case of spills) for 30-35 minutes or until the pastry is golden and filling is bubbling.
- Cool slightly before serving with a salad or steamed greens.
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