Christmas Leftovers Pot Pie
If you’re running low on recipe ideas, here’s our newest favourite. Take all those delicious leftovers (turkey, roast potatoes, Brussel sprouts and – yep – even the gravy!) and transform them into a mouthwatering pot pie.
Tip: If you’re getting a bit tired of Christmas food, you can always make a pie and freeze it for a later date.
Christmas Leftovers Pot Pie Recipe
Active time: 30 minutes
Total time: 1 hour 30 minutes
320g ready-rolled puff pastry
1 egg, beaten
For the filling
400-500g cooked turkey meat, torn into bite-size pieces
400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts
200-300g cooked ham, diced
1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped
For the sauce
2 leeks, washes and roughly chopped
2 tbsp plain flour
250ml leftover gravy and 250ml chicken stock or 500ml chicken stock
3 tsp dijon mustard
200ml pouring cream
Salt and freshly ground pepper
Step 1: Preheat the oven to 180ºC (fan).
Make the sauce
Step 2: Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt.
Step 3: Cook, stirring regularly for about 7 minutes until the leeks have softened.
Step 4: Add the flour and stir for another minute .
Step 5: Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy. Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened.
Step 6: Remove from the heat, add the pouring cream and season to taste. Then set aside to cool.
Not having turkey this year? Check out our 10 Tips For A Merry Vegan Christmas
Step 7: Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through.
Step 8: Dust a work surface with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish.
Step 9: Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish.
Step 10: If desired, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape.
Step 11: Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden.
What is Gousto?
Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.
From everyday favourites and ten minute meals, to global cuisines and healthy choices, you’ll have over 50 recipes to choose from each week from our menu. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.