Skip to content

Turkey and leek pie

 26 ratings

Prep Time:10 mins

Cooking Time:60 mins

Serves:6 Adults


Turkey and leek pie

This pie is a brilliant way to use up leftover turkey or chicken and really is very simple to prepare. You can also make individual pies in 300ml / ½ pint dishes; just decrease the cooking time to 25 to 30 minutes.


  • 50g / 2 oz. of margarine, plus extra for greasing
  • 1 medium onion, sliced
  • 2 garlic cloves, sliced
  • 1 large leek, trimmed and sliced
  • 250g / 9 oz. of button mushrooms, sliced
  • 1 tablespoon of plain flour, plus extra for dusting
  • 250ml / 9 fl oz. of low salt chicken stock
  • 100ml / 3½ fl oz. of semi-skimmed milk
  • 1 bay leaf
  • 3 tablespoons of chopped fresh parsley
  • 900g / 2lb cooked turkey breast, cut into bite-sized pieces
  • 200g / 7 oz. of ready rolled puff pastry, thawed if frozen
  • 1 medium egg, lightly beaten
  • Salt and freshly ground black pepper, to taste


  1. Preheat the oven to 190°C / 375°F / Gas Mark 5
  2. Heat the margarine in a pan. Add the onion, garlic, leek and mushrooms and sauté for 2 to 3 minutes until softened but not coloured
  3. Stir in the flour and cook for 2 minutes, stirring continuously
  4. Gradually pour the stock into the pan followed by milk stirring until smooth after each addition
  5. Add the bay leaf, bring to the boil and then reduce the heat and simmer for 5 minutes until thickened and slightly reduced, stirring occasionally
  6. Stir in the parsley, season to taste and set aside to cool
  7. Cover with a greased circle of non-stick parchment paper to prevent a skin forming
  8. Place the cooked turkey into a 1¾ litre / 3 pint pie dish and ladle over the leek sauce
  9. Stir gently to combine
  10. Roll out the pastry into an oval shape the size of the dish; it should be ½ cm / ¼ inch thick on a lightly floured work surface - make sure that it is large enough to hang over the edges of the dish
  11. Place the pastry lid on top of the pie, trimming it down to fit and brush around the edges with a little water to help it stick, then press down along the sides to seal
  12. Cut a small slit in the pie lid to allow the steam to escape and with the trimmings of the pastry you could cut out a few leaves to decorate the top
  13. Brush with the beaten egg and bake for 45 minutes to 1 hour or until the pastry is puffed up and golden brown

What you will need

  • Pie dish
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with boiled vegetables or salad

"This pie can also be topped with mashed potato if you prefer."

Safefood Logo

Sign up for our family focused healthy eating and food safety news.

Safefood logo

The site content is redirecting to the NI version.