Turkey and Leek Pie {Perfect Recipe for Leftover Turkey}

Main Courses | 11/29/2016 | By

Our family looks forward to this turkey leek and pie probably more so than we do the actual roast turkey meals at Thanksgiving and Christmas! It’s that good! This is not a pretty, delicate pie. It’s rustic, wholesome and super tasty! It’s also very easy to make and flexible! You can add other leftovers into it other than turkey (like cranberries or stuffing). It is, after all, a pie for leftovers. Just remember to make enough for re-heated seconds the following day!




Turkey and Leek Pie - Fry bacon

Fry the bacon and thyme in the oil and butter


Turkey and Leek Pie - Cook leeks

Add the leeks and stir, mixing well with the bacon, oil and butter and cook until soft


Turkey and Leek Pie - Add flour

Add the cooked turkey pieces (also you can add stuffing and/or cranberries if you want)


Turkey and Leek Pie - Cook with flour & stock

Stir to combine everything


Turkey and Leek Pie - Add stock

Stir in the stock


Turkey and Leek Pie - Add sour cream or creme fraiche

Add the sour cream (or crème fraîche)


Turkey and Leek Pie - Cook

Bring everything to a boil (remember to taste as you go along)


Turkey and Leek Pie - Drain gravy

Pour the turkey and leek mixture into a sieve over a large stock pot and let the juices drain


In the meantime, roll out your pastry (2 sheets or a large one folded) and sprinkle with crumbled chestnuts and sage (you can also add dried cranberries)


Turkey and leek pie - Pastry filled with chestnuts and sage

Place one of your rolled sheets on top of the one with chestnuts and sage, and gently roll the two sheets together. If you have one large sheet of pastry, fold the plain half over the one with the chestnuts and sage.

Place the turkey and leek mixture into a heavy pie dish and cover with the puff pastry filled with chestnuts and sage. Tuck the edges down into the sides.


Score the pastry diagonally and egg wash


Turkey and Leek Pie - Warm gravy

Transfer the collected gravy to a smaller pan so you can warm it up before serving


Turkey and leek pie with gravy on the side

Turkey and leek pie - close up


A slice of turkey and leek pie served with peas



  • Difficulty: Easy as pie
  • Print

4 rashers of bacon, diced
1 teaspoon of thyme leaves (dry or fresh)
2 tbsp of Olive oil
1 tbsp of butter
6 cups of diced leeks, about 4 lbs of leeks (washed and trimmed – use a mixture of both the white and green parts of the leeks)
Pinch of salt
Freshly ground black pepper
2 lbs cooked turkey meat, cut or torn into bite-size pieces
2 heaped tbsp of plain flour, plus extra for dusting the pastry
4 cups of turkey, chicken, or vegetable stock (I use a mixture of roast turkey juices and stock made with the turkey giblets) – You can also use left over turkey gravy (remember, this pie is flexible)
3 tablespoons of dried cranberries (optional)
2 tbsp sour cream
1 lb of puff pastry
12 jarred or vacuum-packed chestnuts, roasted and peeled
6 fresh sage leaves
1 egg, beaten (for egg wash)


Pre-heat your oven to 375°F and set out a heavy baking dish measuring about 12″ x 7″

In a large heavy bottomed pan, fry your bacon in the olive oil and butter

Add the thyme and fry for a one minute

Add all of your prepped leeks

Stir and fry them for about 3 minutes on high heat

Add the salt and pepper, stir and turn the heat down to medium, then cover the pan with a lid

Let them cook gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t burn

When done, the leaks should be soft (but not mushy)

Now add the turkey meat (and any stuffing or cranberries) to the leeks

Add the flour, stir and gradually add your stock (enough for the pie to be moist but not liquid runny)

Add the sour cream then turn the heat up and bring everything back up to the boil

Taste and add more pepper and salt if needed

Pour the mixture through a sieve into a large pan and let the juices drain

Dust a clean work surface with some flour and roll out your two pastry sheets slightly larger than your pie dish. Alternatively, if you are using one large sheet, roll it out so it’s about double the size of your baking dish

Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts (you can also add dried cranberries)

Fold the other half of pastry on top then roll it out to a size big enough to cover your baking dish

Fill your baking dish evenly with your turkey and leek filling

Lay the pastry on top, tuck the ends down the sides then lightly score the pastry diagonally with a sharp knife

Beat the egg with 2 tsp of water and brush the egg-wash over your pie crust

Bake in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown

Serve it with some peas steamed with a sprig of mint and coated with a hint of butter and lemon juice.

This recipe is adapted from one of my favorite British chefs, Jamie Oliver.
I’m not normally a fan of sage but in this recipe, the flavor is subtle and works wonderfully with the other ingredients.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

You can also pin this ↓ image to Pinterest or share the recipe to other social media.



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