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rate
Prep 20 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 25 g butter
  • 1 large or 2 small leeks, thinly sliced
  • 1 tsp chopped sage or thyme leaves
  • 100 ml sherry or white wine
  • 200 ml double cream
  • 400 -500g leftover roast turkey
  • 150 g cooked ham
  • 2 tsps dijon mustard
  • 100 ml chicken or turkey stock
  • salt
  • freshly ground black pepper
  • 1 egg yolk mixed with 1 tbsp milk (egg wash)
  • 375 -500g ready-rolled puff pastry
Leftover Christmas Turkey Pot Pies Leftover Christmas Turkey Pot Pies

Leftover Christmas Turkey Pot Pies

These individual pies are a perfect way to use up some of your left over Christmas turkey and are a doddle to make.


Feel free to add any extra bits and bobs leftover from your Christmas dinner such as a pigs in blankets, chopped roast parsnips, carrots, a bit of stuffing, splash of gravy etc ...customise as you wish!


  1. Heat the oven to 180℃fan/gas 6.
  2. Melt the butter in a large saucepan and gently add the leek and sage or thyme leaves until softened.
  3. Increase the heat, pour in the sherry or wine, and cream. allow to bubble for a couple of minutes to thicken slightly.
  4. Tear the turkey meat and ham into chunks or strips. Add to the pan with the ham and mustard and chicken stock and any extra leftovers you fancy throwing in! Season with salt and pepper, bring to a simmer and cook for a few minutes until the sauce has thickened enough to coat the meat.
  5. Spoon into four individual pie dishes (or one larger one). Brush the rim of the dish with the egg wash.
  6. Cut the pastry into four (or leave whole of you are making a large pie) and lay over the top. Press the edges down to seal onto the dish, and trim any excess pastry.
  7. Cut a small slit into the top of the pies to allow any steam to escape and brush with the egg wash. You can use any trimmings to decorate the pie.
  8. Place on a baking tray and cook for 15 minutes until the tops are golden and the sauce starts too bubble around the edges of the pies.

Leftover Christmas Turkey Pot Pies

These individual pies are a perfect way to use up some of your left over Christmas turkey and are a doddle to make.


Feel free to add any extra bits and bobs leftover from your Christmas dinner such as a pigs in blankets, chopped roast parsnips, carrots, a bit of stuffing, splash of gravy etc ...customise as you wish!

favorite
print
rate
Prep 20 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 25 g butter
  • 1 large or 2 small leeks, thinly sliced
  • 1 tsp chopped sage or thyme leaves
  • 100 ml sherry or white wine
  • 200 ml double cream
  • 400 -500g leftover roast turkey
  • 150 g cooked ham
  • 2 tsps dijon mustard
  • 100 ml chicken or turkey stock
  • salt
  • freshly ground black pepper
  • 1 egg yolk mixed with 1 tbsp milk (egg wash)
  • 375 -500g ready-rolled puff pastry
  1. Heat the oven to 180℃fan/gas 6.
  2. Melt the butter in a large saucepan and gently add the leek and sage or thyme leaves until softened.
  3. Increase the heat, pour in the sherry or wine, and cream. allow to bubble for a couple of minutes to thicken slightly.
  4. Tear the turkey meat and ham into chunks or strips. Add to the pan with the ham and mustard and chicken stock and any extra leftovers you fancy throwing in! Season with salt and pepper, bring to a simmer and cook for a few minutes until the sauce has thickened enough to coat the meat.
  5. Spoon into four individual pie dishes (or one larger one). Brush the rim of the dish with the egg wash.
  6. Cut the pastry into four (or leave whole of you are making a large pie) and lay over the top. Press the edges down to seal onto the dish, and trim any excess pastry.
  7. Cut a small slit into the top of the pies to allow any steam to escape and brush with the egg wash. You can use any trimmings to decorate the pie.
  8. Place on a baking tray and cook for 15 minutes until the tops are golden and the sauce starts too bubble around the edges of the pies.