Whether it’s an extra-special sandwich, cheesy bubble and squeak or a comforting turkey curry, recipes with Christmas leftovers have to be one of the highlights of the whole holiday.

If you’re running low on recipe ideas, here’s our newest favourite. Take all those delicious leftovers (turkey, roast potatoes, Brussels sprouts and – yep – even the gravy!) and transform them into a mouthwatering pot pie. Check out the video here. 

Tip: If you’re getting tired of Christmas food, you can always make a pie and freeze it for a later date.

Christmas Leftovers Pot Pie Recipe

Serves: 6-8

Active time: 30 minutes

Total time: 1 hour 30 minutes

Ingredients

320g ready-rolled puff pastry

1 egg, beaten

For the filling

400-500g cooked turkey meat, torn into bite-size pieces

400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts

200-300g cooked ham, diced

1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped

For the sauce

45g butter

2 leeks, washes and roughly chopped

2 tbsp plain flour

250ml leftover gravy and 250ml chicken stock or 500ml chicken stock

3 tsp dijon mustard

200ml pouring cream

Salt and freshly ground pepper

Method

Step 1: Preheat the oven to 180ºC (fan).

Make the sauce

Step 2: Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt.

Step 3: Cook, stirring regularly for about 7 minutes until the leeks have softened.

Step 4: Add the flour and stir for another minute .

Step 5: Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy.  Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened.

Step 6: Remove from the heat, add the pouring cream and season to taste.  Then set aside to cool.

Not having turkey this year? Check out our 10 Tips For A Merry Vegan Christmas

To assemble

Step 7: Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well.  Pour over the sauce and stir again to mix through.

Step 8: Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish.

Step 9: Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing.  Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish.

Step 10: If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie.  Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape.

Step 11: Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden.

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