Turkey leftovers get transformed into this delicious Turkey & Leek Pie! This easy to make recipe can be made using leftover chicken as well and is sure to please the whole family!
There is nothing I love more after a good holiday meal than the leftovers! This year, due to covid restrictions, my hubby and I celebrated Thanksgiving alone. We usually host both of our families this time of year and cook up a big turkey with all of the fixings! This year I toyed with the idea of making some Roasted Turkey Drumsticks instead but decided at the last minute to go ahead with a whole turkey! I couldn’t image not having loads of turkey leftovers to enjoy afterwards!
I have quite a few recipes that I often turn to to use up my leftover turkey and I love them all! In the short time I have run this blog, I have already shared a good number of them. Turkey Leftover Casserole, Turkey Vegetable Soup with Stuffing Dumplings, Healthy Chicken and Wild Rice Soup (just sub in turkey instead of chicken), and, of course, Chicken Pot Pie made with turkey.
I love them all! Today, I was wanting a good savoury pie! Pot pies are always a hit around here but today, I decided to switch up my recipe a bit and use up some leeks! I love a good chicken and leek pie and so using up some turkey this way sounded like a good idea to me!
How to make Turkey & Leek Pie
This recipe is super easy to make and doesn’t take long at all. The turkey is already cooked up and you can even use store bought pie crust to simplify things! If you want to make your own pie crust, check out my post for Bacon & Leek Quiche for my go-to pie crust.
To make this pie, you will need:
- 2 tablespoons olive oil
- 1 carrot, peeled and chopped finely
- 2 leeks, chopped
- 2 tablespoons butter, divided
- 1/4 cup flour
- 2 1/2 cups milk
- 1 tablespoon Dijon mustard
- 3 cups cooked turkey, cut into bite sized pieces
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, julienned
- salt and pepper to taste
- 1 pie crust, homemade or store bought
Heat olive oil in a saucepan and add the carrots. Saute for 3 minutes. Add the leeks and continue to saute, stirring often until the leeks and carrots soften.
Add the butter and allow it to melt and then stir in the flour. Stir for 1 minute and then add the milk and continue to stir until it thickens. Add the mustard, fresh herbs, and cooked turkey. Season to taste. Remove from heat and let it cool for 5 minutes.
Preheat oven to 375F and lightly grease a deep pie plate or baking dish. Pour the filling into the baking dish.
Roll out pie dough on a floured surface using a rolling pin. The dough should be slightly larger than your baking dish. Transfer the dough to your baking dish and trim any excess. Press the dough onto the sides of your baking dish to secure. Poke a few vent holes using the tip of a knife.
Bake in the oven for 45 minutes or until the crust turns a nice golden-brown.
I hope you enjoy this recipe as much as we did!
-Cathy
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Turkey & Leek Pie
Ingredients
- 2 tablespoons olive oil
- 1 carrot peeled and chopped finely
- 2 leeks chopped
- 2 tablespoons butter divided
- 1/4 cup flour
- 2 1/2 cups milk
- 1 tablespoon Dijon mustard
- 3 cups turkey cooked, cut into bite sized pieces
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, julienned
- salt and pepper to taste
- 1 pie crust homemade or store bought
Instructions
- Heat olive oil in a saucepan and add the carrots. Saute for 3 minutes. Add the leeks and continue to saute, stirring often until the leeks and carrots soften.
- Add the butter and allow it to melt and then stir in the flour. Stir for 1 minute and then add the milk and continue to stir until it thickens. Add the mustard, fresh herbs, and cooked turkey. Season to taste. Remove from heat and let it cool for 5 minutes.
- Preheat oven to 375F and lightly grease a deep pie plate or baking dish. Pour the filling into the baking dish.
- Roll out pie dough on a floured surface using a rolling pin. The dough should be slightly larger than your baking dish. Transfer the dough to your baking dish and trim any excess. Press the dough onto the sides of your baking dish to secure. Poke a few vent holes using the tip of a knife.
- Bake in the oven for 45 minutes or until the crust turns a nice golden-brown.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
