Leftover turkey potato pot pie

    1 hour 15 min

    This is the perfect way to use up leftover Christmas turkey and mashed potatoes because the pie freezes well and you can use it some night in January when you don't fancy cooking!

    Cumbria, England, UK
    9 people made this

    Serves: 6 

    • 4 slices of bacon
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 425ml chicken or turkey stock
    • 1 leek, thinly sliced
    • Fresh thyme leaves
    • 150g frozen peas
    • Leftover turkey meat, chopped
    • Leftover mashed potato
    • Salt and pepper

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Cook the bacon under the grill; chop and set aside. Unless you are freezing it - preheat the oven to 180 degrees C / Gas mark 5.
    2. In a saucepan over medium heat, melt the butter and stir in the flour. Whisk for a few minutes until the flour has cooked. Add the stock and bring to the boil. Stir in the leeks and simmer for a few minutes. Add the fresh thyme leaves, peas, chopped bacon and turkey.
    3. Spoon into a casserole dish and top with leftover mashed potato. You can freeze it at this stage or bake in the oven for 20-30 minutes until heated through and potatoes are crispy and golden on top.


    If the pie starts to bubble over but the potatoes haven't browned - place the pie under the grill for a few minutes to finish it off.

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