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turkey and leek pie in a dish

Turkey and Leek Pie

Cowbridge Kitchen

For me a Pie is a seasonal meal, some pies seem to go with the season, a Shepherd's Pie is a great winter Pie as a Minced Beef and Onion Pie is great in the Summer. This Turkey and Leek Pie is made with Christmas in mind.

This recipe is a great way to use up that left over Turkey from Christmas Day, and if you don't have any Leek then you can always use other Vegetables such as Carrots and Peas.

This delicious Turkey and Leek pie is ideal for a Boxing Day Lunch, all you need to do is make your own Pastry and this pie is ready to go in the oven.

I like to serve this pie with creamy Mashed Potato or as a special treat a Parsnip Mash just to keep that festive spirit alive for a few more days.

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This recipe takes about 1hr 10 minutes to make
30 mins Prep time
not including making pastry
40 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 1/4 of a pie

Calories: 699
Protein: 26g
Fat: 35g
Carbohydrates: 70g
Fiber: 4.4g
Sugar: N/A
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Medium: This recipe is easy to make for an experienced cook
Anybody can have a go at this recipe, but a novice might find it hard to make
Chefs hat Difficulty
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Turkey and Leek Pie Recipe

Turkey and Leek pie was surely created as a Boxing Day Recipe, a great way to use up that left over Turkey.

We have used Leek to compliment the Turkey in this pie recipe, but you could just as well addapt the recipe to use vegetables instead.

With the same creamy white sauce this Turkey Pie will taste delicious with vegetables or just Leeks.

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serving tray Cuisine: British
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400 - 500 g Diced Up Turkey
1 Leek (Washed & Sliced)
50 g Butter
25 g Plain flour
500 ml Full Fat Milk
1 tablespoon of Dijon Mustard
1 Chicken Stock Cube
1 teaspoon of Lazy Garlic
1 tablespoon of dried or chopped Sage
1 Egg (Beaten)
Short crust Pastry *

Cooking Instructions

  1. Melt 25 g of butter into a deep pan, then add the flour and mix together to form a roux.
  2. Whisk in the milk and simmer until the sauce thickens.
  3. Mix in the chicken stock cube and the Dijon Mustard.
  4. When the sauce is smooth and hot add the Turkey Chunks and cook for about 10 minutes.
  5. Allow to cool to room temperature.
  6. In another pan add the rest of the butter and the Lazy Garlic and cook off the sliced Leeks or Cooked vegetables for about 10 minutes until tender and soft.
  7. Add the Sage to the leeks and mix in.
  8. Add the leek or Vegetable mix to the Sauce and turkey mixture.
  9. Roll out the pastry and mould into the bottom of an ovenproof pie dish.
  10. Roll out another sheet of pastry to cover the top.
  11. You can cut the top pastry sheet into thick strips if you want to make a lattice.
  12. When the mixture has cooled , poor into the pastry lined pie dish until full.
  13. Cover the pie with the top pastry or lattice strips.
  14. Crimp the top to the pie with your fingers and then brush the pie with the beaten egg.
  15. Bake in the oven @ 180 c for 20 - 30 minutes, or until the pie is cooked through.
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Tips -
Other ideas:
''You can make this pie with Turkey & Cooked Ham for an extra festive taste.