Turkey and Chicken Pot Pie

on | 3 min read

On the fourth day of Christmas, Belling gave to me… Turkey and chicken pot pie. This pie is full of flavour and a great winter-warmer, which will have you coming back for seconds.

  • Serves: 6
  • Preparation Time: 45 Minutes
  • Cooking Time: 1.5 Hours


  • 6 sheets filo pastry, 30x25cm
  • 95g butter
  • 2 large leeks, roughly sliced
  • 1 orange, juice and zest
  • 50ml sherry
  • 3tbsp plain flour
  • 500ml chicken stock
  • 1.5tsp wholegrain mustard
  • 300g cooked turkey, cut into bite-sized pieces
  • 300g cooked chicken, cut into bite-sized pieces
  • 250g cooked ham chunks
  • 2tbso tarragon, roughly chopped
  • 200ml single cream
  • 1 egg, lightly beaten
  • Sea salt and pepper, to season


  1. Melt 45g butter in a large frying pan over medium heat. Once hot, add the leeks, orange juice, orange zest and sherry.
  2. Cover and cook for 6 minutes until the leeks are tender, stirring occasionally.
  3. Remove the lid and increase the heat until the liquid has reduced to a few spoonfuls of buttery liquid.
  4. Add in the flour over the leeks and mix to combine. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened.
  5. Add the mustard, turkey, ham and chicken. Stir to ensure the meat is fully coated.
  6. Next, add the tarragon, cream and season to taste.
  7. Preheat the oven to 180C.
  8. Transfer the pie filling and sauce into a 1.5 litre dish and allow to cool.
  9. Melt the remaining 50g butter in a small pan. Unroll the filo pastry and cover with a clean, damp tea towel.
  10. Lay a single sheet on a board and brush with a little butter.
  11. Roughly scrunch up the pastry and add on top of the pie filling mixture.
  12. Repeat with the remaining filo sheets until the pie is covered.
  13. Bake for 30-35 minutes until the filo is golden and the filling is bubbling.
  14. Serve up and enjoy whilst hot.