Delia Smith Turkey Pie

My nan used to make a turkey pie every Boxing Day without fail. You could smell it before you even opened the back door—pastry crisping up, rich herby filling bubbling underneath like it had secrets to tell. She’d use the leftover roast, obviously, and whatever veg hadn’t already been pickled or curried.

This recipe—Delia Smith’s version—is one of those you make once and then it just… stays with you. It’s got that old-school, no-fuss British charm. A bit of thyme, a glug of broth, a handful of frozen veg (no shame in that), and suddenly your scraps of cold turkey are transformed into comfort in a crust. I’ve made this pie when I was skint, when I was knackered, and once when I forgot to defrost the puff pastry and cried a bit into the sink. Still turned out alright.

Let’s make it together — and if you’re feeling cheeky, pour a bit of leftover gravy into the filling. Nan would’ve.

Why You’ll Love It

• Turns leftovers into something lush. Like magic, but with pastry.
• Big on herbs and flavour. Sage, thyme, parsley… this pie’s got layers.
• One crust, no faff. You don’t need to mess about with a bottom layer.
• Mini pies or one big one. Bake it your way.
• Freezer-friendly. Make now, eat midweek, feel smug.
• Crowd-pleasing. Even the fussy cousin who doesn’t like turkey will scoff it.

Ingredients

• ½ tablespoon olive oil
• 1 large shallot, chopped
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 2 small celery stalks, chopped
• 5 oz frozen mixed vegetables
• 2¼ cups turkey or chicken broth
• ½ teaspoon chicken or turkey bouillon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cups leftover cooked turkey breast, diced small
• 2½ tablespoons cornstarch
• 1 prepared pie crust (use dairy-free if needed)
• 1 large egg, beaten

How to Make It

Warm up the oven and prep your dish:

Set the oven to 400°F (200°C). Spray four mini pie dishes or one big 9-inch pie plate with nonstick spray. Get your baking sheet ready too—this thing bubbles over like a cauldron.

Sauté the base flavour:

Heat the oil in a large pan over medium heat. Toss in the shallot, celery, parsley, thyme, and sage. Let everything soften for about 3–4 minutes, stirring now and then. It should smell like Christmas stuffing.

Simmer the broth mix:

Pour in 2 cups of broth, add the bouillon, salt, and pepper. Stir in the frozen veg and let it all simmer together for 5 minutes so the flavours can get to know each other.

Stir in the turkey:

Add your chopped leftover turkey. Give it all a good stir, then let it warm through while you deal with the thickener.

Thicken things up:

In a small bowl, whisk together the cornstarch and the remaining ¼ cup broth. No lumps, please. Pour it into the pan and stir gently until the filling thickens—should take 4–6 minutes. It’ll look glossy and lovely.

Assemble your pie(s):

Spoon the filling into your prepared pie dish(es). Roll the pie crust out a touch if needed, then cut to size and lay it over the top. Tuck the edges in or crimp if you’re feeling fancy. Slash a few holes in the top with a knife for steam to escape.

Brush and bake:

Brush the crust with beaten egg for that golden shine. Pop it in the oven on a baking sheet and bake for 25–35 minutes, or until the top is gorgeously golden and the filling is bubbling at the sides.

Common Mistakes and How to Dodge Them

Why is my crust soggy on the bottom?
This pie only has a top crust — which helps avoid sogginess altogether. But still, don’t overfill it with wet filling.

My filling didn’t thicken — what happened?
You probably added the cornstarch straight in without whisking. Trust me, I did that once and ended up with little jellyfish blobs floating around.

Why did the crust shrink?
Could be it wasn’t rolled wide enough to begin with. Always go a bit over the edge and crimp it gently.

I overcooked the veggies — how do I avoid that?
Don’t let them simmer too long in the broth before the turkey and cornstarch go in. They keep cooking in the oven, so just get them soft, not mushy.

Storage and Reheating

In the fridge:
Let it cool fully, then cover and refrigerate for up to 3 days.

In the freezer:
Wrap slices (or the whole pie) tightly in foil and plastic wrap. Keeps beautifully for up to 3 months.

To reheat:

• Oven (best method): 350°F for about 20 minutes.
• Microwave (quick fix): High for 2–3 minutes, but you’ll lose that crisp crust.
• Air fryer (if you’re trendy): 350°F for 6–8 minutes. Lovely results.

Frequently Asked Questions

Can I use turkey gravy instead of broth?
Absolutely — just thin it out a bit with water or extra broth, or it gets too gloopy.

What if I don’t have shallots?
Swap in a bit of onion or even leek. Don’t overthink it.

Can I add cheese?
Yes! A handful of shredded cheddar or gruyère in the filling? Phwoar.

Is this gluten-free?
Not by default, but you can use a GF pie crust and swap cornstarch for arrowroot. Always check the bouillon too.

Nutrition Facts (Per Serving):

• Calories: 530
• Fat: 30g
• Carbs: 43g
• Protein: 22g
• Sodium: 1060mg
• Sugar: 3g

More Delia Smith Recipe:

• Delia Smith Fisherman Pie
• Delia Smith Salmon And Broccoli Quiche
• Delia Smith Salmon And Asparagus Quiche