Our leftover turkey and ham pie recipe uses up all those leftovers from your Thanksgiving or Christmas dinner, transforming them into a delicious and hearty meal.
This delicious pie is filled with all the leftover food from Christmas or Thanksgiving, mixed with gravy and encased in puff pastry.
We like to make a double-crust pie - a layer of pastry on the bottom and top! But you can just make a pot pie if wanted, with a single layer of pastry over the top of a deep pie dish.
We go into more detail about this recipe below, if you want to get on with making it without reading the whole post, you can jump straight to the recipe card.
Turkey and Ham Pie Recipe Video
See our slide show video on how we cooked our Leftover turkey and ham pie.
The ingredients are simple: turkey, ham, vegetables, gravy, egg, butter, seasonings and puff pastry.
You can use any leftover meat or vegetables you have on hand - just be sure to chop them up small, so they mix evenly.
This recipe is perfect for using leftover turkey from Christmas, simply cut it into cubes or tear it into small chunks.
You can also use other cooked poultry like chicken, duck, goose or pheasant instead.
If your poultry is not cooked, make sure to cook the meat first.
Any leftover vegetables will work for this recipe - just be sure to chop them up small.
If you don't have any leftovers, make sure to cook some before starting your pie. Frozen vegetables are a quick option.
To add extra flavour to your leftover turkey pie, you can use garlic, salt, black pepper, rosemary, thyme or sage.
You can use fresh or dried herbs.
Whether you are using leftover turkey gravy, making one from gravy granules or making your own gravy from scratch with chicken stock.
This is the secret ingredient that brings all the flavours together, so make sure you use a good gravy!
If the gravy is too thick when cold, you can warm it up slightly. But the filling should be cold before adding to the pastry bottom.
The final step to making this delicious turkey and ham pie is encasing it all in flaky puff pastry. You can either buy pre-made or make your own homemade rough puff pastry.
You will need 2 packets, one for the pie base and another for the pie lid.
Block pastry is better than the pre-rolled pastry sheet. So you can roll the right size of your tin.
The base is optional you can make a bottomless pie, putting the turkey ham and vegetables straight into the pie dish with a pastry lid placed on top.
This adds a beautiful golden shine to the pastry and also helps it brown while it's baking.
Simply whisk an egg with a splash of cold water and brush the pie edges and top lid.
Other ingredients which will be good to add to this turkey and ham pie include cranberry sauce, stuffing, garlic or onions.
Make a delicious, hearty meal using up all those Christmas leftovers.
To make turkey and ham pie, you will need a few basic kitchen items. A mixing bowl to combine the leftover ingredients in, a jug to make the gravy in and a sharp knife for cutting around the pastry.
We used an enamel pie dish that is 10 inches (26 cm) in diameter, but you can use any shape or material pie dish or deep pie tin that is approximately this size.
If using smaller pie tin, you may need to reduce the amount of ingredients or if larger, you may need more ingredients.
Grease your pie dish using butter or oil with a paper towel or a brush.
Whatever size pie tin you use, just be sure to roll out your pastry large enough.
A rolling pin is essential to roll out your pastry, ensuring that it is the right size and fits into your pie case with an overhang.
Pastry Shape Cutters
These are optional but you can use any shaped cutters to make some pretty toppings using the excess pastry.
Used to apply the beaten egg wash, helping the pie crust brown while cooking.
I will give you a quick run-through of the recipe steps here.The full instructions and measurements are in the recipe card (click here).
Turkey Pie Filling
Once you have chopped all your pie filling ingredients into small cubes, simply mix them in a large mixing bowl.
Pour in the gravy and mix them together. Place this to one side.
Sprinkle plain flour onto some parchment paper to roll out the pastry on.
Roll to the size of the pie tin and cut around the pie tin to create the top lid of the pie.
If you have no decorations to add, score the pastry light to make a crisis cross pattern.
Then make the second pastry sheet about 3 inches bigger than the pie tin.
Roll the pastry sheet onto the rolling pin and place it over the greased pie tin.
Lift and gently push the pastry into the tin.
Cut away excess pastry so you have about 1 inch left overhanging the rim. Use the leftover pastry to make pastry-shaped pie toppings.
Pour in the gravy, turkey and ham pie filling, it must be cool so the pastry doesn't go soggy!
Then, brush the edges of the pastry with egg wash before placing the top lid on.
Next, you need to make sure the pie is sealed properly so that the juices don't escape.
To do this, lift the overhanging pastry and fold small pieces over itself, then pinch them together around the pie lid.
You could use a fork to seal instead.
Brush the top of the pie with egg wash and then if using place your decorations or patterns on the pie, also coated in egg wash.
Brush the top of the pie with egg wash and then place your decorations or patterns on the pie, also coating in egg wash.
Pop a couple of holes in the top to allow the steam to escape.
Cooking Time and Temperature
Place the turkey and ham pie in the oven preheated to 180°C Fan/200°C /400°F/ Gas mark 6 Cook for 40- 50 minutes until golden brown.
There's nothing quite like the smell of this leftover turkey and ham pie baking in the oven.
Pour over some turkey gravy and enjoy.
📖 Step by Step Recipe
Leftover Turkey and Ham Pie
Note: Measurements are a guide, you can use any leftover meats and vegetables and adjust size of pie tin to suit.
- 200 gram Cooked Turkey cut into chunks
- 200 gram Cooked Ham cut into chunks
- 300 grams Cooked Vegetables leftover brussel sprouts/ peas/carrots / roast potatoes/ parsnips
- 600 mls Turkey Gravy homemade / shop bought/ granules
- 2 sprigs Thyme or dried herbs
- Pinch Salt and Black Pepper
- 1000 grams Puff Pastry Block (2 x 500g packs) Only 1 pack is needed for the pot pie option with lid and no base.
- 1 teaspoon Butter Softened to grease pie dish
- 1 Egg whisked
- 1 tablespoon Water
- Chop leftover turkey, ham and vegetables into bite-size pieces.200 gram Cooked Turkey, 200 gram Cooked Ham, 300 grams Cooked Vegetables
- Add them into a large mixing bowl with herbs, salt and black pepper.2 sprigs Thyme, Pinch Salt and Black Pepper
- Add gravy in with the cold meat and vegetables, and stir through to combine. If the gravy is too thick when cold, warm it slightly.600 mls Turkey Gravy
- Set bowl aside to cool, whilst preparing the pastry
Double-Crust pie (Pastry on top and bottom). See notes for pot pie
- Preheat oven to 180°C Fan/200°C /400°F/ Gas mark 6 Roll out one of the pastry packs to the size of the pie dish.1000 grams Puff Pastry Block (2 x 500g packs)
- Cut around the pie dish. This will be the pie lid.
- Lightly score vertical and horizontal lines onto the pie lid with a knife. Decide if making a double-crust pie or a pot pie, and follow the steps accordingly.
- Roll out the 2nd pastry pack, about 3 inches bigger than the pie dish so it will fit inside with an overhang. If using ready-rolled pastry and not big enough, use some leftover pastry from the lid to extend it.1000 grams Puff Pastry Block (2 x 500g packs)
- Grease the pie dish with butter.1 teaspoon Butter
- Roll the pastry on to the rolling pin and gently place over the pie dish.
- Gently mould the pastry around the pie dish and rim.
- Cut away some of the excess pastry so you have about 1 inch left over the rim
- Spoon the ham, turkey, vegetable and gravy pie filling over the pastry base of the pie dish.
- Mix egg with water and coat the rim of the pastry.1 Egg, 1 tablespoon Water
- Add the pie lid.
- Lift and fold the overhang and pinch together, all the way around
- Optional - Cut shapes into the leftover pastry to use on the pie lid.
- Optional - Add any extra pastry decorations.
- Glaze the pie lid and folds with the egg wash.
- Poke a couple of slits into the pie to allow air to escape during cooking.
- Place in the oven at 180°C Fan /200°C /400°F / Gas mark 6
- Cook for 40- 50 minutes until golden.
- Its ready to serve straight away.
- When served hot the pie will be soft and tender.
- For perfect slices, like seen in some of our pictures, allow the pie to cool before cutting.
Making a Turkey and Ham Pot PieYou can make this recipe as a pot pie option without the pastry base, just a lid. Use the recipe as above but place the meat, vegetable and gravy mix directly into the pie dish. Cut thin strips from leftover lid pastry, brush with water and use them to create an edge on the pie dish for the lid to connect to. Mix egg with water and brush pastry strips and stick on to the edges of the pie dish. Brush with more egg wash. Place the lid on top and pinch or crimp the edge with a fork.
If you have any leftover turkey and ham pie, you can store it in the fridge for up to 2 days.
Alternatively, you can freeze turkey and ham pie for up to 3 months. Simply thaw in the fridge overnight before reheating.
Reheat slices of pie in the oven or microwave until piping hot.
How to cut perfect slices of pie
If you want beautiful tall slices of pie, cut slices once the pie has cooled. The gravy and pastry sets hard when cool.
Once you reheat the turkey and ham pie the filling will return to the perfect gravy consistency.
More Pie Recipes
If you love pies as much as we do, we have plenty of other pies you might like to try!
We hope you enjoy this leftover turkey and ham pie as much as we do. Let me know what vegetables you add to yours in the comments below.