Jamie Oliver’s Turkey Pie is the kind of meal that makes you want to grab a fork and forget your manners. It’s warm, creamy and packed with flavor. Think flaky golden pastry on top and underneath? A hearty filling of leftover turkey, smoky bacon, earthy mushrooms and a rich, velvety white sauce. It’s comfort food turned up to eleven.
What makes this pie special-besides Jamie’s knack for layering flavor. is that it’s designed for leftovers. After a big roast (like Christmas or Thanksgiving), you’re often stuck wondering what to do with all that turkey. Jamie swoops in with a plan that doesn’t just ’use it up’. it transforms it.
This isn’t just throwing meat into a dish and calling it a day. There’s thought behind every step. The filling is well-balanced and satisfying and the pastry on top makes it feel indulgent and celebratory.
Jamie Oliver Turkey Pie Recipe
Ingredients Needed
Let’s get into what you’ll need. Don’t worry-it’s mostly pantry staples, plus your leftover roast.
Main Ingredients
- Cooked turkey (around 400-500g) – shredded or chopped
- Smoked bacon or pancetta (about 100g) – diced
- Mushrooms (200g) – chestnut or button, sliced
- Leek or onion (1 medium) – finely sliced
- Fresh thyme or sage (a few sprigs) – leaves picked
- Butter (50g) + a little oil – for sautéing
- Plain flour (2 tablespoons) – to thicken
- Chicken or turkey stock (300ml) – warm
- Crème fraîche (2 heaped tablespoons) – adds richness
- Dijon mustard (1 teaspoon). for a subtle kick
- Salt and pepper – to taste
For The Pastry
- Ready-rolled puff pastry (1 sheet). life’s too short to make your own sometimes
- 1 egg. beaten, for egg wash
Optional but excellent: a bit of grated cheese stirred into the filling or even added on top before baking.
Equipment Needed
No fancy gadgets required here. Just the basics:
- Large non-stick frying pan or skillet
- Wooden spoon or spatula
- Rolling pin (if you’re not using pre-rolled pastry)
- Ovenproof pie dish or baking dish
- Pastry brush (for the egg wash)
- Sharp knife (for trimming the pastry)
- Oven (obviously)
If you’ve got a pie bird or funnel, great. but totally not essential.
How To Make Jamie Oliver’s Turkey Pie
Let’s walk through it step by step.
1. Prep The Filling
Start by heating a good glug of oil and a knob of butter in a pan over medium heat. Toss in the bacon and fry until golden. Then add the mushrooms, followed by your leeks or onions. Let everything soften nicely. this is where flavor builds.
Next, throw in the herbs and stir. Sprinkle over the flour and mix it in so it soaks up all the juices. This is your thickener.
Now slowly pour in your stock, stirring as you go. It’ll start to thicken into a glossy sauce. Stir in the crème fraîche and a bit of mustard. Season well with salt and pepper. Add the chopped turkey and mix it all up. Let it bubble gently for a couple of minutes, then take it off the heat.
Let the filling cool a bit. It’ll thicken more as it sits. and hot filling will mess with your pastry.
2. Build The Pie
Preheat your oven to about 200°C (400°F).
Spoon the cooled filling into your pie dish. Lay the puff pastry over the top. Trim the edges and crimp them with a fork to seal. Cut a little cross in the center to let steam escape. Brush with the beaten egg.
Optional: use pastry trimmings to make decorations-leaves, hearts, initials, whatever makes you smile.
3. Bake To Perfection
Bake for 25-30 minutes or until the pastry is puffed and golden. If you see bubbling around the edges, you’re golden. Let it rest for a few minutes before serving.
What I Learnt
Here’s what stood out to me after making this pie a few times:
- Don’t skip the mustard. It’s subtle but really deepens the flavor.
- Leftovers can be luxurious. Turkey pie feels special, even though it’s built on scraps from the fridge.
- Pastry is forgiving – Even if it rips or looks a bit rustic, it still bakes beautifully.
- Cooling the filling is key. Putting hot filling under puff pastry makes it soggy and sad.
Also, you realize how versatile this is. Swap in chicken, leftover ham or even roasted veggies. It’s a template more than a rulebook.
Recipe Tweaks For Jamie Oliver’s Turkey Pie
Jamie Oliver’s turkey pie is already a comfort food classic. But let’s be honest. there’s always room to play. Here are some solid tweaks to try.
1. Swap the protein.
If you don’t have leftover turkey, no worries. Roast chicken works just as well. Pulled pork? Surprisingly delicious. Even plant-based meat or hearty mushrooms can give you a vegetarian version that still hits all the right notes.
2. Add more veg.
Jamie’s version usually includes leeks, onions and mushrooms. But try adding carrots for sweetness, peas for that pop of green or even chopped spinach stirred in at the last minute. Roasted butternut squash? Yes, please.
3. Play with herbs.
Fresh thyme is standard but why not add sage, rosemary or a little tarragon for a different spin? These herbs bring warmth and depth that pair beautifully with creamy sauces and flaky pastry.
4. Change the sauce base.
Jamie’s pie has that signature creamy white sauce. But you can switch it up. Try a light mustard cream or even a velvety cheese sauce. Leftover gravy from your roast dinner? Use it. Just thicken slightly and pour it in.
5. Pastry options.
No puff pastry? Use shortcrust for a firmer bite. Want to skip pastry altogether? Top with mashed potatoes and bake it shepherd’s-pie-style. Or make it rustic: one sheet of puff pastry laid on top and brushed with egg. Boom. Done.
Storage Tips For Leftovers
Leftover turkey pie is one of those magical things that tastes even better the next day. But let’s store it right.
Cool before you store.
Let the pie cool to room temperature first. If you shove it into the fridge while it’s still hot, it’ll sweat and the pastry goes soggy. Nobody wants that.
Fridge life:
Cut it into portions and store in an airtight container. It’ll keep well for 3 to 4 days. You can also wrap slices in foil or cling film if space is tight.
Freezer tips:
Yes, you can freeze it! Just make sure the pie has cooled completely. Wrap it tightly-foil first, then a freezer bag. Label it (because everything looks the same in the freezer after a week). It’ll keep for up to 3 months.
Reheating like a pro:
If it’s from the fridge, cover with foil and pop into a hot oven (about 180°C/350°F) for 20-25 minutes. From frozen? Defrost overnight in the fridge, then bake as above. Want crispy pastry? Reheat uncovered for the last 5 minutes.
Microwaving is okay in a pinch but be warned. the pastry will be soft. Still tasty, though.
What To Eat With Jamie Oliver’s Turkey Pie?
Turkey pie is rich and comforting, so balance is key. Let’s break it down:
Fresh green sides.
Think lightly dressed leafy salads, steamed green beans or sautéed kale. A zippy lemon vinaigrette or splash of apple cider vinegar can help cut through the richness of the pie.
Root veg mash.
Instead of plain mash, try a mix-parsnip and potato or sweet potato with a touch of nutmeg. The sweetness pairs well with the savoury filling.
Cranberry sauce.
Yes, seriously. That little bit of tangy-sweetness on the side? Chef’s kiss. Especially if your pie has leftover turkey and stuffing.
Gravy on the side.
If your pie is a bit dry or you just love extra sauce (who doesn’t?), warm up some leftover gravy and drizzle it over. Instant upgrade.
Crispy roasties or wedges.
If you’re skipping mash, go for golden roast potatoes or chunky wedges. Something to scoop up that filling with, you know?
Roasted Brussels sprouts.
Toss them with olive oil, salt and a bit of balsamic. Roast until crispy. They add crunch and bitterness that works wonders with creamy pie.
FAQs
Can I Use Chicken Instead Of Turkey In Jamie Oliver’s Turkey Pie Recipe?
Yes, you can easily swap turkey for chicken in the recipe. The flavor will still be delicious!
What Can I Use Instead Of Puff Pastry For Jamie Oliver’s Turkey Pie?
You can try shortcrust pastry or even phyllo dough if you prefer a lighter, crispier crust.
How Long Will Jamie Oliver’s Turkey Pie Keep In The Fridge?
It will last about 3-4 days in the fridge, but make sure to store it in an airtight container to keep it fresh.
