Leftover Turkey That Turns Into a Pie

Got leftover turkey sitting in the fridge? This Leftover Turkey That Turns Into a Pie is an easy way to use up those last bits and bobs into a hearty, cheesy meal with a soft, savoury topping

This Leftover Turkey That Turns Into a Pie transforms leftover turkey, vegetables and turkey gravy into a hearty family dinner with a soft herb topping and melted cheese. This easy leftover turkey recipe is perfect for using leftovers, with savoury herbs, sweet onion and a comforting baked finish.

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Why You Will Love and Enjoy This Leftover Turkey That Turns Into a Pie

• It makes leftovers exciting again. Turkey, vegetables and leftover gravy or jelly become a proper meal instead of another plate of reheated leftovers.
• The soft herb topping is easy. You don’t need to make pastry or roll anything out. Just whisk the batter, pour it over and spread.
• It’s wonderfully flexible. Add leftover mushrooms, cooked onion or extra cheese, depending on what’s hanging around in your fridge.

Additional Information

• Can This Be Frozen? Yes, you can freeze this pie. For the best texture, let the fully baked pie cool completely, then portion it into airtight freezer-safe containers or wrap it well before freezing. Thaw it overnight in the refrigerator and reheat it at 350⁰F (180⁰C) until heated through. The dough topping may be slightly softer after freezing, but it will still make a tasty leftover meal.
• How Long Can It Be Stored and How? Store leftover pie in a covered container in the refrigerator for up to 3 days. Reheat individual portions until they’re piping hot throughout. If you’re planning to keep it longer, freeze it rather than leaving it in the refrigerator.
• What If I Don’t Have Enough Turkey? That’s completely fine. This recipe was designed to be flexible. Use what you have and bulk it out with extra mixed vegetables, mushrooms, or cooked onion. Just don’t add so many vegetables that the filling becomes watery.
• What If the Topping Browns Before It’s Cooked? If the top looks nicely browned but the centre is still wet, loosely cover the dish with foil and continue baking until the dough is cooked through. This stops the top from becoming too dark while the middle finishes baking.
• What If My Turkey Filling Is Dry? Add a little more turkey jelly, gravy, or stock. The filling should be moist but not soupy. A dry filling will make the finished pie less enjoyable, so it’s worth adding enough liquid to keep the turkey tender.
• Can I Make This With Fresh Turkey? Absolutely. You don’t need to wait for holiday leftovers. Cooked turkey breast or thigh meat can be shredded and used in the same way. The recipe is especially handy after a roast dinner when you’ve got a few bits and pieces left over.
• How do I know when it’s fully baked? The topping should be puffed and browned, and a skewer inserted into the centre should come out without wet batter. This is more reliable than judging by colour alone.
• Does the turkey need to be hot before assembling the pie? No. Refrigerated leftover turkey is fine to use. In fact, starting with cold leftovers gives you a little more time to assemble everything before baking.
• Can I use gravy instead of turkey jelly? Yes. Gravy is actually the easiest substitute and gives the filling plenty of flavour.
• Can I add other leftovers? Yes. Cooked mushrooms, onion, carrots, peas and other suitable leftover vegetables can all be added. Just avoid adding too much liquid.
• Why is the topping made with eggs and oil? The eggs help give the soft topping structure while the oil keeps it tender. It creates a simple, spreadable topping without the work of making pastry.
• Will the topping be like pastry? No. It’s more like a soft savoury biscuit or quick bread topping. That’s intentional. It should be soft, tender and slightly fluffy rather than flaky like traditional pastry.

Ingredient Substitutions

• Turkey: Leftover cooked chicken works beautifully in the same quantity.
• Turkey jelly: Use leftover turkey gravy, chicken gravy or a small amount of stock thickened with gravy granules.
• Frozen mixed vegetables: Use frozen peas, corn, carrots or a combination of whatever you have available.
• Cheese: Cheddar, mozzarella, Gouda or a tasty cheese blend will work well.
• Onion: Red onion or green onion can be used instead. You can also leave it out if you don’t have any.
• Mushrooms: Add leftover cooked mushrooms or sauté fresh mushrooms before adding them to the filling.
• Milk: Regular milk works best, but unsweetened evaporated milk can also be used.
• Self-raising flour: If you only have plain flour, use 1 cup plain flour plus 1 1/2 tsp baking powder. Keep the additional 1 tsp baking powder listed in the recipe as well, giving you 2 1/2 tsp baking powder in total, and proceed as directed.
• Dried herbs: Customize the herb blend to suit your taste. Italian seasoning can replace the thyme, basil and oregano blend, while dried sage is also lovely with turkey.
• Oil: Use a neutral flavoured oil such as canola or sunflower oil.

Print

Turkey, vegetables, cheese and a soft herb topping make dinner easy tonight.

Leftover Turkey Pie That Turns Dinner Into Comfort Food gives leftover turkey a delicious new purpose with vegetables, savoury herbs, sweet onion and melted cheese. The soft topping is easy to mix and spread, making this a hearty homemade dinner that can be on the table without the work of making pastry. It’s flexible, practical and especially satisfying when there’s a fridge full of holiday leftovers waiting to be transformed.

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