Estimated reading time: 5 minutes

When I have leftover turkey after any holiday, one of my favorite recipes is my creamy turkey pot pie with a vibrant cranberry topping.

Today, I will show you how to make my buttery, flakey Turkey Pot Pie mixed with a gorgeous bechamel sauce and topped with a delicious homemade Cranberry sauce.

Leftover Turkey Pot Pie

I don’t know many people who can eat an entire turkey at one dinner sitting, meaning turkey leftovers are transformed or put in the freezer until needed.

If you’re anything like me and just cooked a giant turkey for Christmas, finding new ways to use the turkey leftovers is a must.

I love to find ways to use my leftover turkey, which includes under-used ingredients such as homemade jams, jellies, and chutney, which are delicious.

In the past, I have transformed leftover turkey into turkey turnovers, teriyaki turkey chunks, turkey chili, turkey curry, turkey soup, and even turkey and pumpkin lasagna.

I planned to use the turkey leftovers and the cranberry sauce that’s been sitting in the refrigerator since Christmas dinner to make an all-in-one pot pie.

Once you let the turkey pot pie cool after baking to a golden brown, you will find it easier to slice.

Making The Best Pastry Crust

Creating a homemade Turkey Pot Pie is pretty simple, especially if you have a no-fail pie crust that always seems to work perfectly, which I do.

If you’re not a fan of making homemade pastry crust, you could always buy it, but honestly, it’s so easy you’ll wonder why you were so worried in the first place.

You can serve a generous slice of the Turkey Pot Pie with Cranberry Topping with a side of mixed greens salad for lunch or add some mashed potatoes for a complete dinner.

Alternatively, smother some if you must have homemade gravy to top your Turkey Pot Pie.

You could always substitute ground turkey if you don’t have leftover turkey because you didn’t cook one.

The texture will be different, but the flavors will still be the same.

How To Make Turkey Pot Pie With Cranberry Topping

• Prep time: 40 mins + chilling
• Cooking time: 35 mins
• Serves: 6-8
• Oven temp: 200oC/400oF

Turkey Pie with Cranberry Topping

• Recipe Type: Main Dish
• Author: Nicola Don
• Prep time: 40 mins
• Cook time: 35 mins
• Total time: 1 hour 15 mins
• Serves: 6-8

If you love turkey pie or have many leftovers, you’ll want to make this easy turkey pie with a delicious cranberry topping.

Ingredients

• 2 cups flour, plus extra for dusting
• Half a teaspoon of salt
• Half a cup of butter
• One egg
• One egg yolk
• For the filling
• 3 tablespoons chopped parsley
• 700g cooked turkey meat chopped
• 2 cups béchamel sauce
• For the topping
• One cup of thawed cranberries, if frozen
• 4 tablespoons cranberry jelly
• 1 tablespoon orange juice
• Zest of 1 Orange

How To Make The Bechamel Sauce

1. (1 tablespoon butter, 2/4 cup flour, 2 cups milk, or evaporated milk. Combine milk and butter in a large jug and place in the microwave until melted, around 3 minutes. Stir, then add milk. Whisk slightly, then place back in the microwave for 1-minute bursts, whisking in between until the mixture becomes thick. If it is too thick, add a little milk to loosen)

How To Make The Pastry

1. Sieve the flour and salt into a large bowl. Rub in the butter until it looks like bread crumbs.
2. Stir in the egg and yolk and mix until it forms a soft dough. Wrap and place in the fridge to chill.
3. Make the béchamel sauce and mix in the parsley and chopped turkey. Let cool slightly.
4. Roll out two-thirds of the pastry onto a floured surface, lining a 7″ spring-form tin.
5. Once finished, spoon the turkey mixture into the tin, pressing it down with the back of the spoon.
6. Roll out the rest of the dough and cut into strips. These will form the pattern on top of the pie.
7. Brush the underside of the strips with water, then lay over the top of the turkey filling.
8. Press onto the pastry a strip of pastry and then with another strip press to form a lattice effect. Trim away any excess.
9. Place on a baking tray and bake in the oven (200/400oF) for 25 mins. Let cool for 5 mins.
10. Place the cranberries and four tablespoons of water in a pan, cover, and boil.
11. Simmer gently for two minutes, then drain well. Empty into a clean dish
12. Add the cranberry jelly, orange juice, and zest to another pan and heat slowly, stirring until the jelly has dissolved. Let Cool.
13. Spoon cranberries between each lattice, then spoon the cooled cranberry jelly over the top.

That, my friends, is how you can take turkey and cranberry sauce and transform it to make this Leftover Turkey Pot Pie, fitting for any dinner or lunch party.

Enjoy

Nicky xx

Continue to Content

Yield: 6-8

Turkey Pie with Cranberry Topping

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

If you love turkey pie or have many leftovers, you’ll want to make this easy turkey pie with a delicious cranberry topping.

Print

Ingredients

• 2 cups flour, plus extra for dusting
• Half a teaspoon of salt
• Half a cup of butter
• One egg
• One egg yolk
• For the filling
• 3 tablespoons chopped parsley
• 700g cooked turkey meat chopped
• 2 cups béchamel sauce
• For the topping
• One cup of thawed cranberries, if frozen
• 4 tablespoons cranberry jelly
• 1 tablespoon orange juice
• Zest of 1 Orange

Instructions

1. (1 tablespoon butter, 2/4 cup flour, 2 cups milk, or evaporated milk. Combine milk and butter in a large jug and place in the microwave until melted, around 3 minutes. Stir, then add milk. Whisk slightly, then place back in the microwave for 1-minute bursts, whisking in between until the mixture becomes thick. If it is too thick, add a little milk to loosen)

How To Make The Pastry

1. Sieve the flour and salt into a large bowl. Rub in the butter until it looks like bread crumbs.
2. Stir in the egg and yolk and mix until it forms a soft dough. Wrap and place in the fridge to chill.
3. Make the béchamel sauce and mix in the parsley and chopped turkey. Let cool slightly.
4. Roll out two-thirds of the pastry onto a floured surface, lining a 7″ spring-form tin.
5. Once finished, spoon the turkey mixture into the tin, pressing it down with the back of the spoon.
6. Roll out the rest of the dough and cut into strips. These will form the pattern on top of the pie.
7. Brush the underside of the strips with water, then lay over the top of the turkey filling.
8. Press onto the pastry a strip of pastry and then with another strip press to form a lattice effect. Trim away any excess.
9. Place on a baking tray and bake in the oven (200/400oF) for 25 mins. Let cool for 5 mins.
10. Place the cranberries and four tablespoons of water in a pan, cover, and boil.
11. Simmer gently for two minutes, then drain well. Empty into a clean dish
12. Add the cranberry jelly, orange juice, and zest to another pan and heat slowly, stirring until the jelly has dissolved. Let Cool.
13. Spoon cranberries between each lattice, then spoon the cooled cranberry jelly over the top.

Did you make this recipe?

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