This quick and easy Turkey and Chorizo Pot Pie uses leftover turkey (or chicken) so makes an ideal post-Christmas dinner. The chorizo adds lots of flavour to really liven up your taste buds.
I'm always looking for new ways to use up leftover turkey after Christmas. I like to buy a turkey that is big enough to give us a couple of meals afterwards. Boxing day for us is usually a huge selection of cold meats and cheeses with bread and salads or baked potatoes if it is really chilly.
We also usually have some other cold meats such as leftover gammon to further turn the leftover turkey into another feast. Not forgetting a big bowl of winter coleslaw or other salad. Now can you can begin to see why I enjoy this meal just as much?
But come the 27th and 28th December and I'm beginning to look for something with a bit more zing. Something quick simple and filling to liven up the taste buds after a couple of days of long catch up meals with friends and family.
You could, of course, go for the ever-popular Turkey Curry like this one from Easy Peasy Foodie but if you are looking for something with lots of flavour but that's a little different then try this Turkey and Chorizo Pot Pie.
It never fails to amaze me how much extra flavour even a small amount of chorizo can bring to a dish, especially if you choose a nice spicy one. Here I have combined with a creamy mushroom white sauce and leftover turkey to make a tasty pie filling.
As it is generally a time of lots of cooking, I've opted for a simple puff pastry lid to ease the load. I usually have a packet or two in the fridge or freezer at this time of the year as it is so useful for knocking up last minute pies or party nibbles.
Tips and Variations for Turkey and Chorizo Pot Pie
Christmas dinner leftovers
This is a great pie for using up Christmas dinner leftovers.
- If you have leftover cooked vegetables such as carrots, swede or peas, cut into bite-size pieces if required and add with the cooked turkey.
- Leftover gravy can be used in place of the stock. If you have a thick gravy then reduce the flour slightly.
- Leftover cream? A little unsweetened leftover cream stirred in will give an extra richness to the pie.
- Not enough leftover turkey? Add some leftover diced ham instead.
Pot Pie Variations
- Chicken and pork also work very well in this pie.
- For a lower-fat pie cover with crinkled sheets of lightly oiled filo pastry instead.
- Make individual pots pies instead of one large pie.
Turkey and Chorizo Pot Pie Step by Step
Turkey and Chorizo Pot Pie
- pie dish
- 3-400 g left over cooked turkey
- 125 g chorizo
- 2 tablespoon olive oil
- 1 onion sliced
- 200 g mushrooms sliced
- 3 tablespoon plain flour
- 300 ml milk
- 300 ml chicken stock or left over gravy
- salt and freshly ground black pepper
- 320 g puff pastry I used ready rolled
- beaten egg to glaze
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Cut 300-400g (10-12oz) turkey into bite size pieces. Remove the casing from 125g (4oz) chorizo and thickly slice or cut into chunks.
- Heat 2 tablespoon olive oil in a large saucepan and gently fry 1 sliced onion until softened. Add the chorizo and fry until the fat is released and the onions are beginning to colour.
- Stir in 200g (7oz) sliced mushrooms and cook until beginning to soften, then add the turkey.
- Sprinkle over 3 tablespoon plain flour and slowly stir in 300ml (10 floz) milk and 300ml (10 floz) stock or leftover gravy. Bring to a gentle boil. stirring constantly. Transfer to a large pie dish.
- Roll out the pastry a little bigger than the pie dish or unroll the pastry if using ready rolled pastry). Cut a strip of about 2cm (1in) wide pastry from around the edge of the pastry
- Brush the edge of the dish with a little beaten egg and stick the strip of pastry to the dish. Brush the top of the pastry strip with a little more beaten egg.
- Working quickly (the pie filling is hot and will start to melt the fat in the pastry) lift the remaining pastry over the dish and press down the edges with a fork to seal. Brush the top of the pastry with beaten egg and make a small slit in the centre to allow steam to escape.
- Place the pie on a baking sheet and bake in the centre of the oven for 20-30 minutes or until the pastry is crisp and golden.
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