Turkey Pot Pie

A delicious pot pie using leftover roast turkey and prawns, topped with shortcrust pastry and baked until golden-brown.

Dinner Turkey Main Course Leftovers Pastry

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

35.6g

per serving

142.5 g total

Fat

33.8g

per serving

135.2 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Shortcrust Pastry

null

CondimentsSauces

Tomato Puré

null

Dairy

piece

Egg

free range, beaten for wash

Liquids

200

Red Wine

null

100

Chicken Stock

null

Meat

100

Smoked Bacon Lardons

null

200

Turkey

roast and shredded

NutsSeeds

clove

Garlic

crushed

OilsFats

Vegetable Oil

null

Seafood

100

Prawn

cooked and peeled

Vegetables

piece

Onion

sliced

piece

Carrot

chopped

piece

Red Chilli

chopped

Method

Trim excess pastry and brush the tops with remaining egg wash.

Bake for 25 minutes until the pastry is crisp and golden.

Brush dish edges with egg wash and cover with pastry rounds.

Divide the cooled mixture into four individual pie dishes.

Heat oil in a frying pan and fry bacon lardons until crisp.

Preheat your oven to 180°C.

Add remaining filling ingredients, bring to a boil, and simmer for 25 minutes.

Fry onions and garlic in the same pan for 6 minutes until golden.

Remove bacon with a slotted spoon and set aside.