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Overhead of Sumptuous Turkey Pie with quarter of pie crust removed.
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5 from 3 votes

Sumptuous Turkey Pie

This Sumptuous Turkey Pie is so delicious and the perfect way to use up leftover Christmas turkey! With cream, leeks, mushrooms and streaky bacon this pie ticks all the boxes!
Course Main
Cuisine British
Keyword leftovers, pie, turkey
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Author Camilla Hawkins


  • 130 g streaky bacon (or leftover gammon/ham) sliced into strips
  • 1 tbsp rapeseed oil
  • 2 leeks sliced
  • 160 g mushrooms sliced
  • 170 g cooked turkey diced
  • 200 ml chicken stock
  • 200 ml double cream
  • 1 bay leaf
  • Freshly ground pepper
  • 320 g roll of puff pastry
  • 1 egg beaten for egg wash


  • Pre-heat the oven to 200°C.
  • Fry the streaky bacon in 1tbsp oil until crispy.
  • Then remove with a slotted spoon and set aside.
  • Add the leeks and mushroom and fry gently until softened (about 5 minutes).
  • Next add the bay leaf, stock, cream and freshly ground pepper.
  • Bring to a simmer and add the turkey and bacon and heat through for a few minutes.
  • Unroll the pastry sheet and cut out a lid for the pie and stripes to line the rim of your deep pie dish.
  • Moisten the pastry strips with water using a pastry brush and stick them to the rim of your deep pie dish.
  • Ladle the turkey pie filling into the dish.
  • Top the pie with the pastry lid using more water and crimp the edge with your fingers.
  • Then “knock up” the edge with a sharp knife all the way round to give a puffed up looking edge. (Making lots of little cut marks up the edge).
  • Make decorations with the remaining pastry if wished and pierce a hole in the centre with a knife to allow the steam to escape.
  • Brush the egg wash over the pie and bake in the oven for 20 minutes until golden.
  • Serve with petite pois and carrots.
  • Serves 4.


If using leftover gammon or ham just fry like you would the streaky bacon.