LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY

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Leftover Turkey and Leek Pot Pie With Instant Gravy image

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!

Provided by French Tart

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
  • Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
  • When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
  • Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  • Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
  • (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
  • Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
  • When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

Bhutto Bhutto
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This recipe needs a lot of improvement.


Tumi Jibon
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One star. Would not recommend.


Shazzat Sarkar
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The worst pot pie I've ever had.


Lovet Husbani
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This recipe is a waste of time and money. Don't bother making it.


Haniya Khan
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I followed the recipe exactly, but my pot pie turned out terrible. I'm not sure what I did wrong.


Janice Wilson
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This pot pie was a lot of work, and it wasn't worth it. The filling was watery and the crust was soggy.


Muhumuza Stephen
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The crust of this pot pie was too thick and doughy. I think I'll try a different recipe next time.


Arfat Islam
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This pot pie is a bit bland for my taste. I added some extra salt and pepper, and it was much better.


Margaret McClintock
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The leftovers of this pot pie are even better the next day.


Basanta Vlog
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This pot pie is a great way to get your kids to eat their vegetables.


John Pelegrino
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I'm not a very experienced cook, but I was able to make this pot pie without any problems. The instructions were easy to follow.


Zachary Mullins
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This recipe is a little time-consuming, but it's worth it. The pot pie is absolutely delicious.


Tahseen ktk
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I made this pot pie with chicken instead of turkey, and it was still delicious. The gravy was so good that I could have eaten it on its own.


tamanna kadir
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This pot pie is a great comfort food. It's perfect for a cold winter day.


ayisha amir
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I'm not a big fan of pot pie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was perfect.


JUNINZn nvEr
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This recipe is a great way to use up leftover turkey. The pot pie is hearty and comforting, and the instant gravy makes it easy to prepare.


Amiin tyga Official
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I made this pot pie for a potluck dinner and it was a huge success. Everyone loved it! The gravy was especially delicious.


Faiz Elahi
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This pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I used leftover Thanksgiving turkey, but I think it would be just as good with chicken or beef.


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