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Dad's leftover turkey pie recipe

Dad's leftover turkey pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Meat pie
  • Turkey pie

Leftover turkey like you have never tasted before! This pie won't last long but luckily this recipe makes enough to have an extra pie for seconds!

32 people made this

IngredientsServes: 12

  • 300g frozen peas and carrots
  • 250g frozen green beans
  • 125g sliced celery
  • 150g butter
  • 100g chopped onion
  • 85g plain flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 400ml chicken stock
  • 300ml milk
  • 550g cubed cooked turkey meat - light and dark meat mixed
  • 4 (23cm round pieces) unbaked shortcrust pastry

MethodPrep:30min ›Cook:50min ›Extra time:10min › Ready in:1hr30min

  1. Preheat an oven to 220 C / Gas 7.
  2. Place the peas and carrots, green beans and celery into a saucepan; cover with water, bring to the boil and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink; set aside.
  3. Melt the butter in a saucepan over medium heat; cook the onion until softened, about 5 minutes. Stir in flour, salt, black pepper, celery seed, onion powder and seasoning; slowly whisk in the chicken stock and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Arrange a (23cm) round of pastry in 2 separate pie tins. Spoon half the filling into each pastry case, then top each pie with another round of pastry. Pinch and roll the top and bottom pieces of pastry together at the edge of each pie to seal; cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the pastry is browning too quickly, cover the pies with foil after about 15 minutes. Cool for 10 minutes before serving.

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Reviews & ratingsAverage global rating:(1052)

Reviews in English (853)

by emmalou

I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again.-28 Nov 2010

by La Cuchara!

Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!-12 Jan 2011

by Giardino

For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture-26 Nov 2011


The recipe calls for 2 1/2 cups of turkey, but you can use whatever you have on hand. We have used as little as a cup (and added more veggies) and as much as 4 cups.

You can add other veggies like Brussel sprouts and asparagus if you also have those left over from Thanksgiving dinner.

Try brushing the bread with garlic butter right out of the oven. This is an amazing way to add even more flavor to this dish.

I know you will love Dad’s Turkey Pot Pie Casserole as much as we do!


Easy Leftover Turkey and Vegetable Pie

I am a big fan of the traditional Christmas roast dinner – a lovely big roast turkey with all the trimmings, but the trouble is, no matter how hard I try, I (and most of the population) always end up with loads of leftovers!

I really don’t want to throw them away, but I’m not a big fan of eating cold leftovers.

So this year I set about trying to come up with a dish that would use up all the Christmas leftovers, but which didn’t involve buying or adding loads of extras. And, most importantly, it had to be super tasty!

Practically a free meal!

This Easy Leftover Turkey and Vegetable Pie makes use of all the things you are likely to have left over on Boxing Day: leftover roast turkey, a mixture of cooked vegetables, gravy and a bit of cream (but don’t use the sweetened brandy cream or it will taste very odd!)

In fact, the only additional ingredients it uses are an onion and a bit of flour and butter for the pastry. It’s virtually like getting a meal for free! And yet it doesn’t taste like at all like eating leftovers. It tastes like a brand new meal!!

To make cooking this turkey pie recipe even easier…

The recipe below gives you the method for making a quick and easy shortcrust pastry crust for your pie, but if you want to make things even easy peasier, use a pack of ready-made shortcrust or puff pastry.

Why this leftover turkey pie is so great!

I made this pie using about 300g (11oz) of leftover turkey (plus a few pigs in blankets!!) and 400g (14oz) leftover vegetables: a mix of roast potatoes, parsnips, carrots, sprouts and onions.

But the beauty of this pie is that it can be made with whatever leftovers you have. It would work particularly well with chicken or ham, or a mixture of leftover meats, and really whatever veg you have.

What to do if you don’t have any leftover gravy…

If you don’t have any leftover gravy (I grew up in a house of gravy loving men, where the concept of leftover gravy was unheard of), you can make a quick gravy by mixing together a chicken stock cube and 2 tablespoons of flour. Add a little cold water and stir until you have a smooth paste then pour over 400 ml of boiling water. Stir well and add into the recipe.

What to serve with this leftover turkey pie

This pie is chock full of veg, so really is a complete meal in itself, but if you are feeling the need for some more veg you could steam some extra veg to go with it. I like to serve it with some extra carrots and Brussels sprouts. Frozen peas and or sweetcorn would also work well!!

What to drink with leftover turkey pie

You may well find yourself with a few half-finished bottles on Boxing day that need finishing up (or you may well be feeling a little sore of head and have no desire for wine), but if you do want to open a bottle to go with this pie, I suggest a French or Chilean Chardonnay would be just perfect.

More leftover turkey recipes…

For more great ways to use up leftover roast turkey check out my roundup of 10 Easy Ideas for your Turkey leftovers.


Pot pie freezer meals.

How do you freeze homemade meat pies?

Wrap you pie completely in plastic wrap or seal it in an airtight freezer bag. Place your pie in the freezer on a baking sheet.

Freezing a pie

This takes longer that you might think. In most freezers it will take up to 24 hours for a pie to freeze completely. You really can move to the next step after a couple of hours of hardening up in the freezer if you&rsquore in a rush.

Lay 2 sheets of foil down and wrap your frozen pie inside.

  • If you try and do the foil part before it&rsquos frozen hard you&rsquoll ruin all the pretty edging on your crusts.

They will last 3 months this way, in a frozen state, without altering the taste.

Should I thaw chicken pot pie before baking?

When you&rsquore ready to cook there&rsquos no need to thaw. However it will turn out better if you leave it on the counter 30 minutes before baking. If you don&rsquot, just add a good 15-20 minutes of extra baking time.

What goes good with turkey pot pie?

It really is a complete meal if you ask me, but a salad goes with just about anything or cook more steamed vegetables to serve on the side.

Other easy recipes you might like after you make this leftover turkey pot pie are: Ninja Foodi chicken pot pie you see here (plus more below).

Then throw some into our Instant Pot turkey tetrazzini using what you have left.

Want to see a few of my favorite things you might want to write on your Christmas list this year. 😉 Take a peek and see how many you might already have&helliptwinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Find the most delicious recipes here

Place the peas and carrots, green beans, and celery into a saucepan cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.


NOTES

Serve it over leftover dinner rolls for an even heartier meal!

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 602

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Dad’s Turkey Pie

As I have mentioned in previous blogs, my Dad was not a great fan of chicken, nor was he a fan of turkey. Christmas, like many people in the UK, was the only time he would cook a turkey. He just didn’t like to cook a whole dead animal and there was always lots of leftovers. ‘There are only so many turkey sandwiches you can eat before it gets boring,’ Dad used to say. So as well as eating turkey sandwiches we always had a turkey pie too. Nothing went to waste in our house.

On Christmas day Dad would cook the turkey and on Boxing day dad would cook a gammon. With the leftover from both these meals he would make a delicious pie. As a kid, apart from the presents, Dad’s Turkey Pie was my favourite part of the Christmas period. Dad may not have enjoyed cooking or eating the turkey, but he knew how to make a yummy pie from the leftovers.

  • Sharp knife
  • Chopping board
  • Large frying pan
  • Mixing bowl
  • Fork
  • Rolling pin
  • Teaspoon
  • Plastic brush
  • Pie dish

Ingredients for the filling

  • Turkey x 500g (leftover or raw)
  • Gammon (leftover) or bacon or x 4 – 6 rashers
  • Leek x 1
  • Carrots x 2 meduim
  • Red pepper x 1
  • Yellow pepper x 1
  • Bone broth or chicken stock x 250mls
  • Cream x 200mls
  • Thyme x 2 sprigs
  • Dried oregano x 1 tsp
  • Salt and pepper to taste
  • Oil for the pan

Ingredients for the pastry

  • Wholemeal spelt flour x 200g plus extra for dusting
  • Unsalted butter x 100g plus extra for the pie dish
  • Egg x 1
  • Lemon juice x 1 tsp
  • Oat milk or a milk or your choice x 2 tbsps (optional) plus extra for the pie
  • Salt x 1/4 tsp
  • In the mixing bowl, mix together the flour and the salt.
  • Next cut the butter into cubes.
  • Add half the cubes to the flour.
  • Gently and swiftly rub the butter into the flour until it resembles coarse breadcrumbs.
  • Now add the rest of the butter and rub until it the size of peas.
  • Make a well in the centre of the dry ingredients.
  • Mix the beaten egg with the lemon juice.
  • Gradually pour the beaten egg mixture into the well.
  • Use the fork to mix the dough as you go.
    • If the mixture looks like it has sufficient liquid to form a dough, stop adding the beaten egg.
    • Any extra beaten egg keep for the pie top.
    • However, if it looks a bit too dry, add a tablespoon or two of the chosen milk.
    • Start by slicing the leek.
    • Next peel the carrots and slice them.
    • Then remove the core from the peppers and slice them.
    • If using raw turkey, chop it into 1 inch chunks.
    • Plus, if using bacon, slice it into 1/2 centimetre pieces.
    • Put the saucepan on a high heat and add enough oil to cover the base of the pan.
      • To spread the oil, use a brush to wipe across the base of the pan.
      • If using leftover turkey and gammon, add it in at this point.

      Method for putting the pie together

      • Preheat the oven to 180°C.
      • Remove the pastry from the fridge and leave to stand for 30 minutes.
      • Once the pastry is warmer, remove the clingfilm.
      • Spread the extra butter around the pie dish.
      • Cut the pastry in two making sure one piece is slightly larger than the other.
      • Dust a clean surface with the extra flour.
      • Put the larger piece of pastry in the middle.
      • Using a rolling pin, roll the pastry until it’s larger than the pie dish you are using.
      • Cover the base of the pie dish with the pastry.
      • Cut off any excess pastry.
        • Place a knife on top of the pie dish and slice the excess pastry, moving the knife around the dish.

        Dad’s Turkey Pie, mash and green beans

        Dad’s Turkey Pie is great not only at Christmas but in our house we enjoy it all through the year. All the ingredients in the pie are freezable so it could be made in advance of a meal. Plus it’s transferable too, so you could take it on a picnic. It could also be eaten on a warm summers day as a cold meal with potato salad and peas. In case turkey is not an option for you then chicken can be used as an alternative too. However you decide to eat this dish, as always, enjoy.

        What is your favourite pie? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx


        I call this Dad's turkey pot pie!

        One of the best things about having turkey in the fridge is dad's leftover turkey pot pie. We call it that at our house, because it's one of his favorite dinners!

        This isn't your average pot pie. I didn't want a thick, creamy sauce. Instead, I made a flavorful gravy just like that delicious stuff you ladle onto your mashed potatoes at Thanksgiving.

        Do I need leftover gravy or turkey broth? No!

        I made my own turkey broth for this dish, but you can easily use chicken broth from a box or a can. Or, if you have about 2 cups leftover gravy from dinner, whisk it until it's smooth and use that instead.

        I like to add the herbs and pepper in the recipe below even if I'm using flavorful leftover gravy.


        13 ways to use up leftover turkey (that aren’t a club sandwich)

        A turkey is a big bird, large enough to feed the family hoard and the hangers on, which means there will always be a pile of leftover meat long after everyone has sunk into a food coma in front of the telly.

        Here are 13 leftover turkey recipes that are guaranteed to get stomachs rumbling on Boxing Day.

        1. Garlic turkey miso ramen

        After the gut busting meal on the 25th, sometimes you just want something light, comforting and low effort the next day.

        Betty Liu’s refreshing dish is noodles in a miso based soup or broth with some of your leftover meat, veg and egg.

        2. Perky turkey soup

        If you’ve been out for a rejuvenating walk, you can’t go far wrong with this warming, spicy stew.

        This winter treat from BBC Good Food will use your turkey with chickpeas, rice and some chili flakes.

        3. Turkey white bean chili

        Keeping the heat dialed up, this spicy white chili substitutes your normal chili con carne ingredients for white meat, white beans and milder green chilies.

        Get the Simply Recipes instructions here.

        4. Turkey flan with leeks and cheese

        It’s not possible to have a Christmas cooking list without referring to the inimitable Delia Smith.

        Impress guests with this light and fluffy flan, served with a side salad.

        Obviously you don’t have to make your own pastry, but Delia does expect it, and she tells you how to here.

        5. Fruity turkey tagine

        Throw turkey, as well as leftover carrots and parsnips, into this spicy dinner, sweetened with dried fruit.

        If you haven’t got any ras el hanout to hand, you can make do with equal parts paprika, coriander and ginger and a pinch of saffron, or just ground coriander.

        Find out how to make the BBC Good Food recipe here.

        6. Leftover turkey banh mi

        Jamie Oliver’s wham bam style is perfect for a lazy Boxing Day.

        His take on the Vietnamese street food, banh mi, is essentially a turkey baguette stuffed with chili, ginger and coleslaw.

        7. Turkey jambalaya

        The sausage adds a kick to this Cajun classic, while the turkey and rice soak up the flavour from the paprika and tomatoes.

        One pot means less washing up too.

        8. Boxing Day pie

        Saute some mushrooms in a pan, add your turkey and gravy (and any other veg you want rid of), and stick some shop bought pastry on top.

        Whack it in the oven, and go back to playing with your presents until it’s done. Find out how to do it here.

        9. Turkey and mushroom risotto

        This buttery risotto from Bon Appetit takes a bit more work, but it’s a brilliant idea, if you have some risotto rice, butter and stock cubes in.

        Throw in some white wine and parmesan to take it to new heights, and you can even make some arancini the next day.

        10. Turkey and broccolli bake

        Or just keep it simpler, and healthier, with this easy to rustle up dish.

        Toasted almonds give a beautiful crunch. Check out the recipe from Health here.

        11. Ma murghi curry

        While we might be sick of the classic turkey curry on Boxing Day, an exception can surely be made for Jack Monroe’s fruity, peach and chickpea version.

        Her money-saving recipe will be a welcome break for your wallet after a day sales shopping too.

        Find out how to make it here, and if you’re feeling adventurous, why not make some of these turkey samosas to go with it, here.

        12. Jack quesadillas with cranberry salsa

        This light dinner will use up any leftover cranberry sauce, as well as your turkey, in a flavourful salsa to accompany the quesadillas.

        Feel free to swap out the Monterey Jack cheese for manchego or anything else you can get your hands on.

        Alternatively, cut these into slices and serve them up at a party as finger food. Find out how to do it here.

        13. Mini turkey and cranberry pies

        Another option to feed hungry guests over the post Christmas break, these little shortcrust pies can be made up in minutes and you can put any meat you have leftover in them.

        Try ham and mustard or even goose and gravy.

        Get the BBC Good Food recipe here.

        And finally: The sandwich

        We’re all sick of dried up turkey and stuffing with sliced white but the doyenne of Christmas, Martha Stewart, is on to something with these turkey reubens.

        Turkey, melted cheese, rye bread and coleslaw? We could be persuaded. See the recipe here.


        Step-by-Step Instructions

        Step 1: Get as much meat from your leftover roast turkey as possible.

        Pull the leftover turkey meat off of the turkey bones and then chop it into bite-sized pieces. You will want 2 to 3 cups of meat.

        Step 2: Make turkey broth.

        Place all of the leftover turkey bones into a large stock pot. Add one onion (cut in half), a few stalks of celery, and a few carrots. Add enough water to cover everything and then bring the pot to a boil.

        Once the broth is boiling, you can reduce the heat and let it simmer for an hour or so. Add water as needed.

        Taste the turkey stock to make sure it has a good flavor and then strain off all of the veggies and bones. Place a fine sieve over a large bowl and pour the turkey stock through it.

        Check out the Complete Guide to Making Bone Broth if you have any questions on how to make stock from poultry.

        Step 3: Make the turkey pot pie filling.

        In a Dutch oven, melt the butter and add the diced carrots, celery, and onion. Sauté for 4 to 5 minutes until the veggies are tender.

        Add 3 tablespoons of flour to the veggies and toss everything together. Then add the turkey stock to the veggies and bring the mixture to a boil. Cook and stir so that the stock and the flour combine to create a turkey gravy. Adjust the consistency by adding more turkey broth if needed.

        Add the frozen peas and carrots and let them cook until they are warm.

        Stir in the turkey. Add salt and pepper to taste. Remove from heat.

        Step 4: Put the pot pies together and bake.

        There are a few different ways to make a pot pie recipe. You can pick whichever one you like best. I'm using the double crust method in this recipe, which uses both a top and bottom crust.

        I baked the pot pie in these pictures in a Lodge 12-inch cast iron skillet. You can use a pie plate, a casserole dish or even small ramekins to make individual mini pot pies.

        • Double pie crust pot pie: For this version, you will make a double batch of pie dough. Preheat the oven. Roll out 2 pie crusts and add the first one to the pie dish. Fill it with the turkey mixture, then top it off with the second pie crust. Vent the top dough and bake for 40 minutes.
        • Single pie crust pot pie: Add the turkey pot pie filling to the bottom of a pie dish. Add the top pie crust, vent the crust, and bake for about 20 minutes.
        • Turkey pot pie with puff pastry sheets: Add the pot pie filling to a pie dish, or to individual ramekins to make mini pot pies. Top with a sheet of puff pastry. Bake according to the puff pastry directions.
        • Turkey shepherd's pie: This option is perfect if you have leftover mashed potatoes. Plus, it's a good alternative if you're trying to avoid saturated fat. Top this one off with some freshly ground black pepper!
        • Turkey pot pie with biscuits: A batch of biscuits makes a great topping for pot pie.

        FAQs and Expert Tips

        To make mini turkey pot pies, use 4-ounce ramekins. Add a half cup of pot pie filling to each ramekin. Then top with pie crust or puff pastry.

        To store leftover turkey pot pie, cover the pie dish with foil and store in the fridge. Alternatively, I like to portion out individual servings in oven-proof dishes so that I can reheat each serving one at a time.

        1. Flaky pie crust is just one option. You can use premade pie crust or homemade pie crust. The other question is double crust or crust on top only?
        2. Puff pastry. Frozen puff pastry dough, like Dufour brand, is another option for pot pie crust.
        3. Biscuits. Topping the turkey pot pie with biscuits is another classic way to serve pot pie. Bisquick may just have created the perfect recipe for this easy pot pie topping.

        Other Comfort Food Recipes That You&rsquoll Love

        What to serve with Turkey Pot Pie

        ➽ Did you make this recipe? If you loved it, make sure you leave a 5 ★ review and a comment! I love to hear from you! Follow me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest.