I make this (leftover) turkey and ham pie every year to use up leftover Christmas turkey and ham, although it’s just as good with leftover roast chicken. The Ham can be substituted for bacon, and you can even add sliced mushrooms and/or sweetcorn. It’s ridiculously simple, you can make it in advance, and it’s sure to impress. It is a little calorific though! You can switch the double cream for creme fraiche – we just had some to use up.
We had my father-in-law for supper and he was very enthusiastic about this little baby, and professed that I’d worked far too hard on it. Little does he know how easy it is to put together. In fact I quite fancy another one of these now….
Let’s dive in…
- 1 tbsp olive oil
- 2 leeks
- 1 clove garlic
- A slosh of white wine (optional)
- 1 tub creme fraiche or double cream
- 1 Knorr chicken stock pot
- Salt and pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp ground nutmeg (ideally freshly grated)
- 1 tsp Dijon mustard
- 1 tbsp plain flour
- A couple of handfuls of cold roast turkey or chicken
- Cubed ham or bacon, about a handful or two of that
- 1 sheet ready roll puff pastry
- 1 egg
- Start by slicing the leeks into narrow half moons. Heat the oil in a large, deep frying pan and add the leeks. Cook them on a low to medium heat for around 10 minutes then add the wine and garlic.
- Cook those out and tip in the cream, then mix together. Add the seasoning, herbs and nutmeg and then the mustard and stock. Mix together and heat through.
- Add the chopped meat, and also some chopped mushrooms or sweetcorn if you fancy. Cook that all out for 10 minutes or so then see how the consisteny is. If the sauce seems a bit thin, mix the flour with a little water and pour a little in. Bring to the boil, stirring continuously and then check the consistency again. Repeat until the sauce is as thick as you'd like, then allow to cool completely. If you don't let the mixture cool it'll steam into the pastry and melt it from underneath.
- Tip the cooled mixture into a pie dish, casserole dish or pyrex dish.
- Preheat the oven to 180c fan.
- Cut the pastry to fit your dish, and use any scraps to make little decorations - I used a star cutter and twisted some strips for round the side. Beat the egg together and brush it round the edge of the dish. Place the pastry on top being careful not to let it dip into the filling. Press it down around the edges and cut a cross in the middle to let the steam out. Egg wash the top of the pastry and add the decorations then egg wash again.
- Put in the oven for half an hour or so and until the sauce is bubbling and the pastry has risen and turned golden.
- Serve up with some lovely veg and enjoy!
And if you need to know how to roast that bird, we have some recipes for that too! Try our Clementine and Thyme Roast Chicken or Harissa Roast Chicken for something a little different. If you want to try something really unusual, this Beer Can Chicken is really beautiful and can be eaten with salad in the summer, as well as taking about half the time to cook as a normal roast chicken.
If a pie isn’t your thing, this Chicken and Avocado Open Sandwich will use up your leftover roast chicken too.