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Turkey & sprout pot pie

Turkey & sprout pot pie

This is a perfect winter recipe to use up your Christmas leftovers. You can even add some gammon or other meats you might have too. A perfect recipe to relive those festive flavours all over again!

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseMain meal
  • Prepare30 mins
  • Cook50 mins
  • Total time1 hr 20 mins
  • Pluscooling

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  • 25g unsalted butter
  • 800g cooked turkey, shredded into bitesized pieces
  • 2 small trimmed leeks, washed and cut into 2cm rounds
  • 3 tbsp plain flour, plus extra for dusting
  • 500ml chicken stock
  • 2 tbsp wholegrain mustard
  • 200ml creme fraiche
  • ½ x 20g pack tarragon, leaves only, roughly chopped
  • 200g cooked Brussels sprouts, sliced
  • 500g Jus-Rol Puff Pastry
  • 1 British Blacktail Medium Free Range Egg, beaten


  1. Heat the butter in a large heavy-based casserole or saucepan. Add the turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan throughout, for 4-6 minutes, until the mixture thickens.

  2. Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish, at least 1.5L in size (to make smaller pies see our tip, right). Leave to cool.

  3. Preheat the oven to 220 degrees C, gas mark 7. Roll out the pastry on a floured work surface until large enough to cover the pie dish with plenty overhanging. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg.

  4. Lay the pastry sheet on top of the pie and make a couple of cuts in the centre to let steam escape. Crimp the edges, brush with more egg and decorate, if liked, using the pastry trimmings. Bake for 5 minutes, then reduce the oven temperature to 200 degrees C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot.

Cook’s tip

Depending on numbers this Christmas, you can make smaller pies for the freezer or give to others – simply cook for 25 minutes until golden and piping hot throughout.

To get ahead, the unbaked pie (or mini pies) can be put in the freezer for up to 1 month, then cooked from frozen – adjust the cooking times as needed, cover with foil during baking if they become too brown and cook until piping hot throughout.

If you have some Christmas gammon to use up, you can replace about 300g of the turkey with cooked gammon or ham instead.


Typical values per serving when made using specific products in recipe


2,244kJ/ 538kcals



Saturated Fat












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4 out of 5 stars1 rating