Jess' Leftover Turkey & Ham Pot Pie

Supervalu realfoox xmas 2102300471 Supervalu realfoox xmas 2102300471

By Jess Murphy

These recipes breathe new life into roast remnants and extra cheese;  join us in a delicious crusade  against food waste! A great chance to use up leftover cheese and meat like turkey and ham!

12 people 45 minutes 45 minutes


  • 100 g Butter
  • 200 g Cheese can use leftovers
  • 200 ml Chicken Stock or turkey stock
  • 3 tsp Dijon Mustard
  • 1 - Egg beaten
  • 250 ml Fresh Cream
  • 500 g Ham can use leftovers
  • 4 - Leeks chopped
  • 75 g Plain Flour
  • 5 - Sage leaves
  • 1 pinch Salt and Pepper to season
  • 25 g Sesame Seeds
  • 1 tsp Thyme
  • 500 g Turkey can use leftovers


  1. Starting with the sauce, heat the butter up in a saucepan, add the leeks, thyme and sage, and cook gently for 10
    mins until it's soft but not coloured. Add the flour and stir
    into a paste, add white pepper and a sprinkle of salt, pour
    in your stock and cream, and bring it to a simmer.
  2. Stir through the mustard. Then fold in the turkey, ham
    and cheese and pop aside to cool.
  3. Place your mix in an enamel pie bowl and place the puff
    pastry on top, brush with an egg wash, and fork down the
    sides. Cut breathing slashes into the pie and decorate
    with pastry scrap leaves. Then sprinkle with sesame seeds
    for extra crunch.
  4. When you're ready to bake, preheat your oven to 200˚C
    with a baking sheet underneath for any bubble-ups. Bake for 40-45 minutes and serve with your hearty
    veggie leftovers.
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