Leftovers Turkey and Vegetable Pie

leftovers turkey and vegetable pie
Leftovers Turkey and Vegetable Pie

My leftovers turkey and vegetable pie is a great way to tumble down your Christmas leftovers into something totally different and delicious too! It’s an obvious first choice when it comes to making a meal from the turkey leftovers, and perhaps you’re put off by the amount of effort you think it will take.

With this recipe I’ve used read made pastry and the sauce is creamy without needing to make a time consuming roux too!

Suggested Serving Size 4 – 6 portions

400gTurkey Leftovers
175gLeeks (sliced)
200gSprouts (cooked)
4Dry Cure Streaky Bacon Rashers (raw)
500gReady Made Puff Pastry
600 mlCreme Fraiche (reduced fat)
25gPlain Flour (for rolling)
1Egg Yolk
Salt & Pepper


  • Ovenproof Dish
  • Frying Pan
  • Rolling Pin
  • Pastry Brush


  • Remove the puff pastry from the fridge and its packaging so that it comes up to room temperature while you prepare the pie filling.
  • Pre-heat your oven to 200°C fan/400°F.
  • Take a large frying pan and put it onto a medium heat.
  • Add the butter and when it has melted add the leeks to the pan and stir.
  • After a few minutes the leeks will have softened so roughly chop the bacon and add it to the pan to cook through.
  • While the bacon is cooking, cut the cooked sprouts into quarters and add these to the pan along with the cooked turkey.
  • Take a minute to give everything a good stir and add the creme fraiche to the pan.
  • When the creme fraiche starts to boil, turn the pan down to cook out the creme fraiche but be careful not to let it evaporate it too much as this is your pie sauce.
  • When the pie filling is lovely and thick, check the seasoning and add any extra seasoning you feel is necessary.
  • Pour the filling into your ovenproof dish and set a side for a moment.
  • Dust the work surface with flour and roll out the pastry to the size and shape of your ovenproof dish.  Don’t worry if it’s too large as we’re going to trim the pastry before it goes into the oven.
  • Wet your finger with a little water and dampen the edges of the ovenproof dish.
  • Carefully place the pastry over the pie filling and press the edges of the pastry down to seal the pie lid.
  • Use a knife to carefully trim any excess pastry and make a cross in the centre of the pastry to allow the steam to escape during the cooking process.
  • Brush the pastry with the egg yolk before placing the pie into the oven to bake.
  • Bake the pie until the pie crust is fully cooked.  If you feel the top is colouring too fast, you can place a piece of foil on the top to stop it from burning.
  • When the pie is ready, remove it from the oven and serve it with vegetables of your choice!


  • This should serve 4-6 people with additional vegetables.
  • If you have a cooked ham, the addition of some ham chunks would be lovely!
  • Although the pastry pack was 500g, I only used 355g of pastry once it was trimmed.
  • I used a fork around the outer edges to create a better seal and also pretty pattern.
  • Brushing the pastry with the yolk will give you a lovely golden brown pie crust.
Nella Foulds
Nella Foulds

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