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 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Christmas /Thanksgiving, Main Course
Cuisine: American, British
Keyword: Boxing Day Pie, Leftover Turkey Pie, Turkey Pot Pie
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.
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.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!