This is my recipe for a homemade Turkey and Mushroom Pie, using left over roast turkey.
I was in two minds whether to share this or not… The photos arn’t exactly wonderful but the pie is just so good! With Winter coming to an end, the chances of me making another roast turkey or chicken dinner in the near future is slim to none. Which means this is probably my only chance to share this recipe with you until early next Winter (I just don’t do roast dinners in the summer!). I hope you’ll look past the lack of photography skills and consider making this with your next roast dinner leftovers!
Encased in a homemade shortcrust pastry, the filling is creamy, tasty and even better the next day! Using pieces of roast turkey breast, roughly quartered chestnut mushrooms and some kitchen basics like onion, milk, flour and butter, this is a really simple meal to put together. It does take a bit of time to prepare but it can easily be done in stages and left in the fridge until it’s time to assemble and bake.
If you’re just serving two people, like I am, this pie will give leftovers itself – enough to eat it again the night after with another round of fresh veggies. Pies are a wonderful thing to create when trying to extend the amount of meals you can get out of a single roast, which I think makes them perfect for budget and waste conscious meal planning.
I’ve made this as a Chicken and Mushroom Pie before, having stripped the roast chicken legs, thighs and carcass of all the good stuff I could find. So whether you’re after a Turkey and Mushroom Pie or a Chicken and Mushroom Pie, this recipe should make your belly happy.
Shortcrust pastry encases a creamy, delicious, mushroom filled centre. Perfect made with either left over roast chicken or turkey and served with your favourite fresh veggies!
- 300 g Roast Chicken or Turkey, Diced or Shredded
- 200 g Small Mushrooms, Chestnut or Button, Roughly Quartered
- 1 Medium White Onion, Diced
- 1 tsp Minced Garlic
- 40 g Butter
- 40 g Plain Flour
- 300 ml Milk
- 100 ml Water
- 1 Stock Pot, Vegetable or Chicken (See Notes)
- 1/2 tsp Dried Thyme
- 1/2 tsp Coarse Ground Black Pepper
- 1 Bay Leaf
- 300 g Plain Flour
- 150 g Butter, Cold, Cubed
- 1 Egg, beaten with a splash of milk (Egg Wash)
Tip your shredded or diced meat into a large bowl.
On a medium heat, in a large pan gently fry the onion and mushrooms until softening. Add the minced garlic and fry until the mushrooms are cooked and the onion is starting to turn golden at the edges.
Tip the mushroom and onion mixture into the bowl with the meat, then return the pan to the heat.
Add the butter and flour to the pan and stir gently but continually until the butter has melted and the flour is fully incorporated. Don't let the flour stick and burn to the bottom of your pan!
Remove the pan from the heat and start to add the milk and water. Begin with only a very small amount of liquid. Make sure each addition of liquid has been fully incorporated before adding more. Little by little your lump free sauce will begin to appear! See Notes.
Once all the liquid has been incorporated into the sauce, return it to a medium heat. Add the stock pot, bay leaf, dried thyme and coarse ground black pepper.
Stirring continually to prevent the sauce sticking and burning, simmer slowly for 5 to 10 minutes until it's slightly reduced. You should have a thick sauce that takes a second or two before flooding the gap left by a wooden spoon dragged against the base of the pan.
Add the sauce to the meat and mushrooms. Mix thoroughly, cover with clingfilm and set to one side to cool. Place the bowl in the fridge if preparing this well in advance.
In a large bowl, mix the flour with the cold diced butter. Using your fingertips, gently but briskly rub the fat into the flour until it's incorporated well and there are no obvious large lumps of butter left.
Add a tablespoon of cold water to the flour mixture and using a rounded knife give it a brisk stir in one direction. The flour will begin to clump together. If it looks very dry, add a little more water.
Using your fingers, bring together the dough. Don't be afraid of being firm with it, but be purposeful and quick. Once you have a ball of pastry, wrap it tightly in clingfilm and leave it to rest in the fridge until you're ready to roll it out.
Pre-heat the oven to 180 C (350 F) for fan assisted, or 200 C (400 F) for a standard oven.
Remove the pastry from the fridge and roughly cut it in half. Place the larger portion of dough on a well floured surface and roll it out to a circle large enough to cover the base of your pie dish.
Gently roll the pastry over your rolling pin and use it to lift and position the pastry on your pie dish. Lightly press the pastry into place along the bottom and sides of the tin.
Fill the pastry case with your cooled filling, smoothing out the surface with the back of a spoon. Brush the exposed rim of pastry with egg wash.
Roll out the second portion of pastry to a circle large enough to cover the top. Again using the rolling pin, lift and position the pastry across the top. Press down firmly at the edges, creating a good seal between the top and bottom layers of pastry.
Trim off the excess pastry and crimp the edges in whatever way suits you best. I used a fork in the above example. Slice two steam holes into the centre then brush the top liberally with egg wash.
Place the completed pie on a baking tray and into the oven. Bake for 10 minutes then reduce the temperature to 160 C (325 F) for fan assisted, or 180 C (350 F) for a standard oven. Cook for a further 40 - 45 minutes. Allow to rest for 10 minutes before serving.
- Pie Tin: For this recipe you will need a pie tin or plate. I used a sloping sided enamel tin with an 18 cm base.
- Stock Pot: I use Knorr brand Stock Pots. They contain a jelly stock base, which when added to 500ml of water forms a quickly made, instant stock. In this recipe I'm adding the stock pot to a 400ml mixture of milk and water, making it slightly less diluted than for normal stock use. If you don't use these Knorr pots, substitute your preferred brand of instant stock but be aware of how salty they are and adjust accordingly. It's because of this you will not find any additional salt in this recipe.
- Roux Sauce: If you're happy and confident in making sauces like this, feel free to leave the pan on the heat as you incorporate the liquid.
- Trimming Pastry: Balance the pie on your non dominant palm, supported by your fingertips. Using a sharp knife, follow the edge of the pie plate to cut away the excess. Angle the blade at around 45 degrees away from the centre. The bottom of the knife will be closer to the centre of the pie and the tip of the knife will be pointing away from it. As pastry will shrink when cooked, this method of trimming will give you little more pastry on the edge.