- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Turkey pie
This lovely turkey pie can be made with leftovers, or with turkey that you've quickly poached in water. Use your favourite pie pastry recipe, or use shop-bought shortcrust pastry for ease.
1077 people made this
- 1 recipe pastry for a 25cm pie with lid
- 60g butter, divided
- 1 onion, minced
- 2 sticks celery, chopped
- 2 carrots, chopped
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 chicken stock cubes
- 475ml water
- 3 potatoes, peeled and cubed
- 225g cubed cooked turkey
- 3 tablespoons plain flour
- 120ml milk
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 220 C / Gas 7. Roll out bottom sheet of pastry, then press into a 25cm pie dish, and set aside.
- Melt 30g butter in a large frying pan over medium heat; add the onion, celery, carrots, parsley, oregano and salt and pepper. Cook and stir until the vegetables are soft. Stir in the stock cubes and water. Bring mixture to the boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pastry case. Roll out the pastry lid, and place on top of filling. Flute edges, and make 4 slits in the lid to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 180 C / Gas 4, and continue baking for 20 minutes, or until pastry is golden brown.
Reviews & ratingsAverage global rating:(1042)
Reviews in English (815)
i added my own herbs and little less water as i had no potatoes and it was great thanks-27 Dec 2012
far too much parsley, I only put in 2 teaspoons and still very strong-27 Dec 2011
Added turmeric, chilli flakes and garam masalata, since we didn't have any pepper and it tasted like it needed it. Had a wonderful, lightly curried taste. Also used puff pastry for the top. Will make again!-25 Jan 2016
Everyone knows one of the best parts about Thanksgiving dinner is the leftovers. If you’re looking for a great way to turn leftovers into a meal that deserves a spotlight of its own, these Turkey Pot Pies are the way to go.
I like to get whatever veggies are leftover from dinner (peas, green beans, corn) and throw them in with the sauce with the other veggies as well. Couldn’t be easier! I, personally, like to make little individual pot pies for everyone (my kids love having their own little pot pie) but you can make it in a pie pan or even in a casserole dish. Totally up to you.
When I do them for my kids I just turn them upside-down on their plates, remove the ramekin, and let them cool a little. They are a little too young to handle their own hot ramekin in front of them. You can make your own pie crust but I am just too impatient when it comes to dinner. I like the quick, easy, roll-out, already done crusts. You just roll em’ out and throw everything in. No big flour-y mess. You can also, of course, substitute shredded chicken for the turkey or leftover turkey gravy for the sauce. Just use whatever you have on hand! You really can’t go wrong with this recipe!
This Healthy Turkey Shepherd's Pie used the potatoes and parsnips from Bundle B. But if you're interested in recipes that use veggies from Bundle A as well, check out my Award Winning Creamy Carrot Soup. I also use ground turkey in place of ground beef to lighten it up. And my 5 Ingredient Turkey Sloppy Joe's are another delicious Weight Watchers ground turkey recipe!
Light and Healthy Comfort Food: This Ground Turkey Shepherd's Pie is serious comfort food and when you're on Weight Watchers healthy and weight watchers friendly comfort food can be hard to find. But this easy Turkey Shepherd's Pie is loaded with flavor, lean meat and healthy veggies. A typical Shepherd's Pie is 12 smart points, while this healthy turkey version is only 5 WW points. It's an easy and light comfort food that is the perfect make- ahead meal for your busy life!
Turkey Pot Pie
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One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or Creamed Chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree.
What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough.
This recipe was featured as part of our Thanksgiving Leftovers.
Tips for Christmas
- 1 Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
- 2 Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released, about 2 minutes.
- 3 Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
- 4 Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
- 5 Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.
- 6 With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.
- 7 Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.
Beverage pairing: 2006 Heron Chardonnay, California. The basic blue-collar flavors in this recipe go well with a California Chardonnay, just one that’s not too oaky or heavy. This wine is neither, but rather balanced and lively with citrus and pear.
Can you freeze turkey shepherd's pie?
This is a great choice for a meal prep dinner! You can definitely make it, bake it, and freeze it. To do this, once it's fully cooked, allow the pie to cool completely. Portion into servings, place into freezer-safe containers, and freeze up to two months.
When you are ready to eat it, you can thaw a piece in the refrigerator overnight and reheat in the microwave or baking in the oven. Depending on how you choose to reheat, it can take a few minutes (in the microwave) or up to 20 minutes in the oven.
Need more leftover turkey recipes?
We've rounded up 40 leftover turkey recipes from a handful of food blogger friends. These recipes are easy, beautiful, and will literally make your turkey disappear! Grab ALL of my HOLIDAY RECIPES while you're at it.
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In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).
Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).
Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.
For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
Preheat the oven to 200C/180C Fan/Gas 6.
Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.
Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash.
To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.
When reheating cold meat it's important to get it piping hot to ensure any bacteria has been killed.
- 3 discs store-bought pie crust
- 2 cups leftover turkey, shredded (or simmer uncooked meat in a little stock until cooked)
- 1 stick unsalted butter
- 1/2 cup flour
- 2 1/2 cups turkey or chicken stock
- 1 1/2 cups milk
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- Small handful parsley, roughly chopped
- Salt and pepper to taste
- 1 egg
Skillet Turkey Pot Pie
A hearty skillet meal made in less than 30 minutes? Now that's what we're talking about.
- Heat oven to 425°F and line a large baking sheet with parchment. Unfold the pastry and cut into a 9 to 10-inch round. (Reserve pastry trimmings for another use.) Transfer to the prepared pan. Brush with the egg and bake until puffed and golden, 18 to 22 minutes.
- Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the turkey, gruyere, ham, scallions and parsley and cook until heated through, about 3 minutes.
- Top with puff pastry.
Nutritional information (per serving): About 580 cals, 47 g protein, 20 g carbs, 34 g fat ( 15 g sat), 2 g fiber, 1,115 mg sodium.
- 3 tablespoons unsalted butter, 1 tablespoon melted
- 1 medium onion, finely chopped
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 4 cups diced turkey meat
- 1 cup turkey gravy
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons finely chopped sage
- Salt and freshly ground pepper
- 2 cups mashed potatoes
- 1 cup mashed sweet potatoes
- 2 tablespoons minced chives
- 1 large egg, beaten
Melt 2 tablespoons of the butter in a large skillet. Add the onion, celery and carrot and cook over low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a 9-by-12-inch baking dish and let cool.
Preheat the oven to 400°. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.