Turkey and mushroom pie recipe

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This turkey pie with leeks and mushroom is a filling and comforting meal to make when it's cold outside!

turkey, leek and mushroom pie
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories605 Kcal30%
Sugar6.3 g7%
Fat32 g46%
Saturated Fat14 g70%
Salt1.26 g
Protein39.8 g80%
Carbohydrates36.5 g14%
Salt1.26 g

Turkey and mushroom pie has a flakey puff pastry with a delicious meat and vegetable filling.

This turkey and mushroom pie is a great way to use up your leftover turkey after Christmas day - or roast chicken after a weekend roast dinner. But it’s so easy to put together, and so delicious, it’s actually worth cooking some fresh turkey breast for it - then you can have it at any time of year. If you are using leftovers, don’t worry if they don’t amount to a full 500g that the recipe states. You can up the mushroom quantity to make the difference and it will still taste meaty. 

Ingredients

  • 2tbsp vegetable oil
  • 500g (18oz) diced British turkey breast
  • 2 leeks, washed and thickly sliced
  • 150g (5oz) button mushrooms, wiped and quartered
  • Sprig of thyme, leaves picked
  • 15g (½ oz) butter
  • 1tbsp plain flour
  • 300ml (½ pt) milk
  • Chicken stock cube
  • Black pepper
  • Pack ready-made puff pastry
  • Little milk and beaten egg for glazing

WEIGHT CONVERTER

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Method

  1. Preheat oven to 220°C/425°F/Gas 7. Heat oil in a frying pan and brown the turkey. Add the leeks, mushrooms and thyme leaves and fry for about 10 mins until softened and slightly caramelised.
  2. Meanwhile. make a white sauce: melt the butter in a small saucepan and add the flour, stirring well with a wooden spoon to make a paste. Cook for 1 min. Pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.
  3. Mix the turkey mixture with the sauce and pour filling into a deep pie dish.
  4. Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.
  5. Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven at 220°C (425°F, gas mark 7) for 15-20 mins. The pastry should be risen and golden brown when you take it out.
  6. Allow the pie to stand for 5-10 mins, then serve with a simple boiled vegetable accompaniment.

Top tips for making this turkey and mushroom pie

It’s worth using chestnut mushrooms if possible, as they have a better texture for pies. 

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