Leftover Turkey Pie

5 from 6 votes

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!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Keyword: Leftover Turkey Pie

Servings:

Calories: 819kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the filling

1 tbsp butter
1 large onion , finely diced
2 ribs celery , finely diced
2 large carrots , peeled and diced
½ cup (115g) diced bacon or leftover ham
1 tbsp Dijon mustard
1 tsp garlic paste or 1 tsp minced garlic
1 tsp salt
1 tsp dried tarragon or mixed Italian herbs
½ tsp ground black pepper
2 tsp flour or 1 tsp Xanthan Gum
1 cup (240ml) hot chicken stock or leftover gravy
1 cup (240ml) cream heavy / double
3 tbsp dried cranberries chopped
2 tbsp grated Parmesan
1 lb (450g) turkey meat or chicken, diced or shredded

For the topping

2 packs ready-rolled puff pastry
1 large egg , lightly beaten
2 tbsp grated Parmesan
pinch grated nutmeg

Instructions

Make the pie filling

Preheat the oven to 400°F (200°C). Heat butter until it is sizzling. Add the onion, celery and carrots. Cook over low heat, stirring, until slightly softened.
1 tbsp butter, 1 large onion, 2 ribs celery, 2 large carrots
Add the bacon or ham, mustard and garlic and stir to combine. Cook for a couple of minutes.
½ cup (115g) diced bacon , 1 tbsp Dijon mustard, 1 tsp garlic paste
Stir in the salt, pepper, tarragon and flour. Pour in the chicken stock and cream and simmer until the sauce thickens slightly.
1 tsp salt, 1 tsp dried tarragon or mixed Italian herbs, ½ tsp ground black pepper, 2 tsp flour, 1 cup (240ml) hot chicken stock, 1 cup (240ml) cream
Add the cranberries, Parmesan and shredded turkey and stir to coat in the sauce.
3 tbsp dried cranberries, 2 tbsp grated Parmesan, 1 lb (450g) turkey meat

Add the topping and bake

Transfer the filling into an ovenproof ceramic dish or a pie dish. Spread it out and level. Chill before adding the pastry.
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.
2 packs ready-rolled puff pastry, 1 large egg
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.
2 tbsp grated Parmesan, pinch grated nutmeg
Cool slightly before serving with a salad or steamed greens.

Video

Notes

Storing in the Fridge: Cool the turkey pie completely, then cover the dish tightly with foil or transfer slices to airtight containers. Store in the fridge for up to 3 days.
Reheating Instructions: To reheat, cover loosely with foil and place in a preheated oven at 350°F (180°C) for 20–25 minutes, or until filling is piping hot. Remove the foil for the last 5 minutes to re-crisp the pastry. You can also use the air fryer – pot slices into the basket at 320°F (160°C) for 8–12 minutes, checking they’re hot all the way through.
Freezing The Baked Pie: Wrap the whole pie or individual portions well in a layer of plastic wrap and then foil, or place in freezer-safe containers. Freeze for up to 3 months and reheat from frozen at 350°F (180°C) until the centre is piping hot. Loosely cover with foil to protect the pastry if needed.
Freezing the Pie Before Baking: Assemble the pie up to the point of baking, wrap well and freeze. Bake from frozen, adding extra time in the oven and loosely covering with foil if the top is browning too quickly. Bake from frozen at 375°F (190°C), adding 15–20 minutes to the cooking time. Cover with foil if the pastry is browning too fast.
Safety Tip: Because the turkey is already cooked once, make sure the pie is heated all the way through before serving and don’t reheat it more than once.

Nutrition