Turkey, Leek and Mushroom Pie

I stepped out on this gorgeous sunny November day to pick up stocking stuffers. I like to start my Christmas shopping early so that by the time the shops get busy, I’m done and able to indulge in a cozy month long Christmas movie marathon.   It was so much colder yesterday but today it was really pleasant strolling along 4th Avenue. By the time I got to Lush (where I bought all sorts of goodies from the Holiday collection) I was carrying about 6 bags and the sales girl was kind to give me a large bag to put all my purchases together.

I’m usually in charge of the menu for Christmas Eve dinner at my sister’s each year and I admit, I’ve already started day dreaming about what delicious-ness I’ll conjure.  I’m feeling inclined toward a comfort food menu so if this pie works out, it just might make the cut.

This would be a perfect recipe to make after Thanksgiving or Christmas when you have left over turkey.  Turkey soup and sandwiches are great but the comfort of this pie, scented of fresh thyme and creme fraiche will beat out a cold sandwich any day in my book.


You Will Need:

2 cups shredded turkey breast

6-8 strips of bacon

1 Tblsp fresh chopped thyme

Olive Oil


2 Large Leeks sliced into inch thick coins

1 medium onion chopped

4 garlic cloves chopped

2 cups sliced mushrooms

2 cups chicken stock

2 Tblsp flour

4 Tblsp Creme Fraiche

2 small cooked turkey breasts (I oven roasted them 1 hour before I started cooking)

1 tsp sage

1 egg & a splash of milk or cream

Juice of 1/2 a lemon

Salt & Pepper to taste

Pie crust – you can make your own or buy pre-made and just roll out.



Directions:  (Please note that I more than not, cook “to taste”.  So adjust flavours and salt to your liking).

  • If you’re using leftover turkey from a recent dinner then all you need to do is shred it.  I bought 2 turkey breast and marinaded them with olive oil, smoked paprika, onion powder, garlic powder, basil, thyme, salt & pepper.  I then baked it at 350 for 40 mins.
  • Place the stove at medium high heat and when warm add the bacon.  Cook for about 2  – 3 minutes then add the thyme.
  • Add the onion and cook for a few minutes, followed by the leeks with a sprinkle of salt and pepper.
  • Once the leeks are added, lower the stove to medium heat, cover and slowly cook down until leeks are soft and practically melt. This will take a good 20 minutes.
  • Now add the garlic and mushrooms and cook until mushrooms are soft.
  • Add flour to the chicken stock and whisk in to combine then pour over the leek/mushroom mixture.
  • Mix in the creme fraiche.
  • The sauce will start to thicken quickly because of the flour so keep a little extra chicken stock handy in case you need to add a splash.
  • Fold in the shredded turkey and sage and add the lemon juice. Mix well.
  • Now you want to taste your mixture and adjust the salt and pepper.  I added extra salt, sage and thyme at this stage.
  • Transfer mixture to the baking dish you will be using and let cool.
  • On a well floured board, roll out your dough and place overtop the baking dish with turkey mixture.
  • I wanted the pie to have a festive feel so I cut out stars with the extra dough then brushed it all with the egg and milk mix.
  • Set the oven to 400 and bake for 40 minutes or until the crust is golden.
  • Once the crust is nice and browned and the mixture is bubbling underneath. Pull the pie out and let stand for a good 15 – 20 minutes before serving as it will be very hot.


So there you have it. A great way to use not only turkey but chicken or even beef leftovers.  With a little creativity & spices, you can make this comfort food dish.  If you try it out and add your own twist, drop me a line. I’d love to see what you do.





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