Turkey & Ham Pie (Christmas Leftover Pie)

Say hello to the best way to get rid of your Christmas leftovers. 

Yes, I realise this is a little late. Your Christmas leftovers have been long gone by now. But this pie is so good that you should really just make it on a casual weeknight – you don’t need to wait a whole year until Christmas! My Dad loves it so much that he’s been subtly hinting for me to make it again. And soon.

The recipe depends on how much leftovers you have and how big your pie dishes are. We made about 3 pies with our leftovers, but I’ll give you the ingredients for one (two, for smaller pie dishes).

You’ll Need:

1 Can Cream of Chicken Soup
2 Leeks
Half a Bag of Carrots
1 Red Onion
2 Shallots
Your Leftover Ham
Your Leftover Turkey
1 Chicken Stock Cube
1 Pack of Mushrooms (Your choice what type)
2 Tbsps Chopped Tarragon
Thyme Leaves
2 Sticks of Celery
1 Pot Creme Fraiche
1 Egg (To Brush Pastry)
Salt & Pepper
2 Packs of Puff Pastry
1 Slab of Butter

I know the ingredients are a little vague. It’s just that you’ll get a feeling of how much you need depending on how much you want to make/how much you have leftover/I’m not very good at writing down recipes.


Heat your over oven at 180 degrees.

Pop a big chunk of butter in your frying pan on low heat, then add in your chopped onions and garlic. Let them sweat until their soft (i.e. slowly cook them).

Once they’re soft and smelling gooood, add in the chopped leeks, carrots and celery (aim for 1cm pieces) and cook them on your low heat until their soft too. Whilst they’re sweating, add in the tarragon and pinch a bunch of thyme leaves off their stalks (maybe about 15). Add in salt and pepper to taste. And another chunk of butter for luck.

After these veg have all gone soft, add in your chopped mushrooms.

Now for your meat! You should’ve chopped them all into bite-size chunks (not too big as no one likes an overly-chunky pie) and mix them into your pot. Also add in the cream of chicken soup, stock pot and 1 cup of water to loosen it up (this varies depending on how yours is looking and what you’ve got in it).

Let it bubble away for 15-20 minutes until it isn’t overly runny and your perfect consistency. Keep tasting and season to taste.

Whilst it’s bubbling away, butter up your oven dish and spread a layer of pastry over the bottom of it. Put into the oven until brown (approx 8-10 minutes) then remove and let it cool. You may have to slip a knife through it to deflate the puff whilst it’s cooking.

Go back to your mixture and take it off the heat once it’s perfect. Stir in the creme friache then pour into pie dish and spread it out equally.

Cover your pie with another layer of pastry. Brush the top with egg yolk for that beautiful shine. Maybe decorate the top of it with extra pastry (I branded it so everyone would know I made it, if I hadn’t made it clear enough to them already), and crimp the edges as you’d like them.

Poke a small hole at the top of your pastry to let the air out whilst it cooks.

Bake for around 25-30 mins. Keep checking on it in case it needs a little less time or a little longer. It should be golden brown when you take it out.

What a beauty.

Whilst it’s in the oven, make a nice salad to go with it. We had a kale salad, which was delicious with it.

Serve it at the table and be proud that you’ve not only made a delicious dinner, you’ve probably made enough to stick in the freezer for a future meal and you’ve finally got space in your fridge again!

This pie just wins for everybody. Trust me – don’t wait until next Christmas for this baby!

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