Mary Berry Leftover Turkey Pie

You know what really grinds my gears? Staring at a mountain of leftover turkey every year after Christmas, swearing I’ll do something clever with it… then three days later it’s still sitting there, drying out like your Aunt Jean’s humour. I’ve thrown away more cold turkey than I care to admit. But not this year.

This year, I channelled my inner Mary Berry and gave that bird a second life — in the form of a creamy, comforting, utterly golden Leftover Turkey Pie. This isn’t just some fridge-clearance casserole, either. We’re talking buttery veg, a touch of white wine (because we deserve it), and a crisp pie crust to seal in all that cosiness. It’s a brilliant solution to a problem that sneaks up every December. Let’s fix it properly.

Ingredients List

• 1 pie crust — Homemade or shop-bought. Just make sure it’s big enough to cover your pie dish.
• 1/2 stick butter (1/4 cup) — For sautéing and rich flavour.
• 1/2 cup finely diced onion — Adds sweetness and depth.
• 1/2 cup finely diced carrot — For colour and subtle sweetness.
• 1/2 cup finely diced celery
• 2 cups leftover turkey (diced or shredded) — Light and dark meat both work beautifully.
• 1/4 cup flour — Thickens the filling. Don’t skip it.
• 2 cups low-sodium chicken or turkey broth — Helps build the sauce base.
• 1/4 cup white wine (optional) — Adds a bright note that lifts the whole dish.
• 3/4 cup heavy cream — Makes it silky. You could swap with whole milk, but it’s not quite the same.
• 1 cup frozen peas (optional) — Toss them in frozen. No need to thaw.
• 2 tsp fresh thyme, chopped — Earthy and warming. Dried thyme works too.
• Salt and pepper to taste

Side note: I’ve tried tossing in leftover stuffing once. Tasty, yes — but it made the filling a bit mushy. So proceed with caution if you get creative.

How To Make It (Instructions)

1. Preheat your oven to 400°F (200°C).
   Don’t skip this. Cold oven = sad crust.
2. Melt the butter in a large pan or Dutch oven.
   Add the onion, carrot, and celery. Cook over medium heat until soft and glistening — about 5–7 minutes.
3. Stir in the turkey.
   Let it warm through for a minute, then sprinkle over the flour. Stir well to coat everything.
4. Slowly pour in the broth while stirring.
   It’ll thicken up into a gravy. Add the white wine (if using), then stir in the cream. Smells amazing at this point.
5. Add the peas and thyme.
   Season generously with salt and pepper. Taste. Then taste again. Adjust as needed.
6. Let it simmer until thick — about 5 more minutes.
   You want it rich but not gloopy. Add a splash more broth if it’s too tight.
7. Pour the filling into a deep pie dish.
   Pause here to resist eating it with a spoon. (Been there.)
8. Roll out the pie crust and lay it over the filling.
   Trim any excess, press the edges to seal, and cut a few slits on top for steam to escape.
9. Bake for 30–40 minutes.
   You’re looking for golden brown and bubbling at the edges.
10. Let it cool for 10 minutes before serving.
    Hot filling + cold mouths = regret.

Common Mistakes

Why is my pie filling runny?
You may not have cooked the flour long enough before adding the broth. Give it a full 2 minutes of stirring to thicken up.

Can I skip the cream?
Technically yes, but don’t. Cream gives that luscious, velvety finish. Milk will work, but it won’t hug your insides the same way.

Why is my crust soggy underneath?
You likely added filling while it was too hot, or your oven wasn’t hot enough. Let the filling cool slightly before topping and make sure that oven is fully preheated.

What if my crust shrinks?
It probably wasn’t rolled wide enough or wasn’t sealed to the sides of the dish. I made this mistake three times before I realised: bigger is better.

Storage and Reheating Tips

Fridge:
Cool the pie completely. Cover tightly with foil or transfer to an airtight container. Keeps well for 3–4 days.

Freezer:
Wrap whole or individual portions in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheat:

• Oven: 350°F (175°C), covered in foil, 20–30 minutes.
• Microwave: 2–5 minutes per slice, medium power, checking halfway.
• Air fryer: 325°F (160°C) for 8–10 minutes — lovely for crisping the top again.

What To Serve With It

• Creamy mashed potatoes — Like gravy’s best friend.
• Steamed green beans or tenderstem broccoli — Adds freshness and crunch.
• Cranberry sauce — That sweet-sour pop cuts through the richness like a charm.

Sometimes I even serve it with leftover roasties. Don’t tell the carb police.

FAQ Section

Can I make this turkey pie ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours. Bake straight from the fridge — just add 5–10 minutes to the cooking time.

Can I make it gluten-free?
Use a gluten-free pie crust and swap flour for a gluten-free blend or cornstarch slurry. Works well — I’ve done it for a coeliac friend and no one noticed.

Can I use rotisserie chicken instead of turkey?
Absolutely. It’s a great year-round option when you’re not swimming in holiday leftovers.

Can I top it with mashed potatoes instead of crust?
Of course — then you’re basically making a turkey shepherd’s pie. Still delicious, just a bit different.

Try More Recipes:

• Mary Berry Vegetarian Cottage Pie
• Mary Berry Cottage Pie
• Mary Berry Egg And Bacon Pie