Leftover Turkey and Leek Pot Pie With Instant Gravy

May 07, 2023May 7, 20230 0
Leftover Turkey and Leek Pot Pie With Instant Gravy recipe
in Dinner

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

50 g smoked lardons or 50 g chopped ham
1 tablespoon fresh thyme , leaves only
olive oil
25 g butter
900 g leeks , washed , trimmed , white end chopped into chunks , green end finely sliced
sea salt & freshly ground black pepper
420 g cooked turkey , torn into big chunks
1 tablespoon plain flour , plus extra for dusting
600 ml turkey or 600 ml vegetable stock
2 tablespoons creme fraiche or 2 tablespoons double cream
225 g flaky puff pastry
cooked prepared stuffing , leftovers ( optional )
6 cooked chestnuts ( optional )
fresh sage leaf ( optional )
1 egg , beaten
sea salt & freshly ground black pepper , to taste

Nutrision Information

Servings Per Recipe
6
Calories
542
Sugar
4g
Fat
26g
If you're tired of eating the same leftover turkey sandwich, this recipe is perfect for you. It is a great way to use leftover turkey to make a hearty, warm and comforting meal that the whole family will enjoy. The combination of leeks and turkey is a match made in heaven, and it’s a great way to incorporate some vegetables in your diet. The addition of puff pastry makes this pie extra special, while the instant gravy makes it an effortless and delicious meal.

Instructions

1.Preheat the oven to 200°C.
2.In a large frying pan, cook the lardons (or chopped ham) with thyme and a little olive oil over medium heat until crispy.
3.Add the butter to the pan and let it melt. Then, add the leeks and a pinch of salt and pepper. Cook until the leeks are soft and lightly browned.
4.Add the cooked turkey and sprinkle a tablespoon of flour on top. Stir the mix for a couple of minutes.
5.Gradually, adding a ladleful at a time, pour in the turkey (or vegetable) stock and let the ingredients simmer for about 10 minutes.
6.Take off the heat and add the creme fraiche (or double cream).
7.To assemble the pie, roll out the pastry on a floured surface until it is just a little bigger than your pie dish.
8.Line the pie dish with the pastry, ensuring the pastry goes all the way up the sides of the dish. Add any leftover stuffing, the chestnuts and sage (if using).
9.Pour the turkey and leek mix into the pie dish and brush the edges of the pastry with beaten egg.
10.Place the remaining pastry on top, crimp the edges together well and brush the top with more beaten egg.
11.Four cuts on top of the pastry to allow the steam to escape.
12.Bake for 30-35 minutes or until the pastry is golden and crispy. Serve the pie with instant gravy, mixed according to the instructions on the pack.

PROS

Great way to use leftover turkey.
This dish is hearty and comforting, perfect for cold days.
It’s also a great option for picky eaters as most people enjoy a good pie.

CONS

The recipe may take a little longer to make, especially if you’ve never made a pie before.
Hence, it may be a little time-consuming.

HEALTH & BENEFITS

This dish is packed with protein, fiber, and nutrients from vegetables like leeks. Turkey is low in fat and high in protein, making it an excellent option for those looking to maintain a healthy diet while enjoying a delicious meal.

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