Turkey and Vegetable Pie

    55 min

    A hearty, savoury pie that is chock-a-block with veg. A great way to use leftover roast turkey, and it works just as well with leftover chicken, too. The best thing about this recipe is that it freezes well.

    12 people made this

    Serves: 12 

    • 1 packet long-grain wild rice
    • 1 medium onion, diced
    • 1 yellow pepper, diced
    • 1 green pepper, diced
    • 1 punnet mushrooms, sliced
    • 1 tablespoon oil
    • 1 tin green beans, drained
    • 425g cooked turkey, chopped
    • 250g mayonnaise
    • 280g grated Cheddar cheese
    • 1 small tin water chestnuts, drained and sliced
    • 1 teaspoon poultry seasoning
    • 250ml soured cream
    • 1 sheet puff pastry
    • 1 egg, beaten

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Prepare the rice according to packet instructions and set aside.
    3. Saute onion, peppers and mushrooms in oil and set aside.
    4. In a large bowl, combine all ingredients except 1/2 of the cheese, puff pastry and egg; mix well. Pour into greased 23cm glass pie dish. Top with remaining cheese and set aside.
    5. Roll out pastry, cut into 1.5cm wide strips and cover dish in lattice design, then brush pastry lightly with egg.
    6. Place in oven for 30 minutes, when top is golden brown. Let cool slightly, and enjoy.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Very yummy! I did not put the rice or chestnuts in, added leftover glazed ham and celery. It was def a must for leftover turkey, chicken or ham 😊  -  28 Dec 2013