Turkey pie is a delicious and easy way to use up your turkey leftovers after Christmas dinner or anything you have leftover from a Sunday roast lunch or dinner. This filling turkey, leek and mushroom pie is packed with tender turkey pieces and fresh vegetables and makes a heart-warming family meal that you can whip up without much effort.
To make this tasty turkey, leek and mushroom pie, you’ll only need about 10 mins in the kitchen to prep it, and then all you have to is pop it the oven and let it bake for about 20 mins. So nice and easy! To make this turkey recipe easier and quicker, we’ve used ready-made puff pastry, so you can have a filling meal ready in about 30 mins from scratch – ideal if you’re still tired from all the Sunday cooking.
Looking for another recipe to use up your leftover turkey? Why not have a go at our delicious and simple turkey curry recipe! And while you’re at it why not have a look at our simple guide on how to cook a turkey, perfect results everytime you might not even have any leftovers!
How about taking your turkey pie to the next level and following our recipe for a delicous turkey and ham pie, the perfect way to make use of all your Christmas day leftovers! Not a fan of turkey? You could always substitute it for chicken and use up those leftovers too – Tuck in!
Love cooking for the festive season? We’ve got loads more delicious Christmas recipes right here!
- 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
Preheat oven to 220°C (425°F, gas mark 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.
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.
Mix the turkey mixture with the sauce and pour filling into a deep pie dish.
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.
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.
Allow the pie to stand for 5-10 mins, then serve with a simple boiled vegetable accompaniment.
Top tip for making Turkey pie with leeks and mushroom
Still got leftover turkey breast? Use it to make a simple-but-tasty stir-fry.
When you think pie, you think delicious crispy, flaky crust - not a soggy bottom! The best way to try and prevent your pie from having a soggy bottom is to blind bake your pie crust first.
Once you've lined your pie tin with your dough, fill the base with uncooked rice or beans. This will help to weigh down the dough and help it keep a flat shape while it cooks to form a firmer crust. Cook your crust for roughly 45 minutes as it'll continue to cook once you've added your fillings.
Your pie could be dry because when you rolled out the dough it may have been too thin before you added the filling which then lead to cracking and let additional air in during the cooking process. To fix that, if you have any cracks whilst rolling out your dough try adding a little water to hydrate it.
Another reason your pie might be dry is from adding too much filling so make sure you don't go too crazy with the leftovers!