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    Turkey and mushroom pot pies

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    Turkey and mushroom pot pies

    A warming, traditional pie, with a creamy bacon and mushroom filling. You can use leftover cooked turkey in here, too.

    • Preparation time: 1 hour, plus soaking and chilling
    • Cooking time: 50 minutes
    • Total time: 1 hour 50 minutes, plus soaking and chilling

    Makes: 6-8


    15g dried porcini or mixed wild mushrooms
    25g unsalted butter
    200g bacon lardons (or chopped bacon)
    2 onions, finely chopped
    2 celery stalks, finely chopped
    3 carrots, finely chopped
    2 fresh bay leaves
    250g portabellini mushrooms, roughly chopped
    1.2g raw turkey (or chicken) breast, cubed
    15g plain flour
    600ml fresh chicken stock
    2 tbsp lemon juice
    150ml double cream
    3 tbsp chopped fresh tarragon

    400g plain flour
    200g unsalted butter
    1 large egg, separated


    1 Put the dried mushrooms in a heatproof bowl, pour over 200ml boiling water to cover and soak for 20 minutes. Strain through a fine sieve, reserving the soaking liquid, and chop the mushrooms finely.

    2 Melt ⅓ of the butter in a large pan, add the lardons and fry for few minutes, until lightly golden; scoop out and set aside. Add the onion, celery, carrots and bay leaves to the pan and cook gently for about 8 minutes, or until softened. Add both the soaked and fresh mushrooms; cook for 2-3 minutes more, until tender.

    3 Scoop out and set aside the lardons and vegetables. Add the remaining butter to the pan and set over a medium-high heat. Add the turkey (or chicken); cook for 2-3 minutes, turning occasionally, until lightly browned. Add the flour and cook without colouring for 1-2 minutes, then gradually add the stock and reserved mushroom liquid, stirring until thick and smooth. Return the lardons and vegetables to the pan; stir in the lemon juice, cream and tarragon. Bring to a boil, season and remove from the heat. Cool slightly, then divide between the pie dishes.

    4 For the pastry, sieve the flour into a bowl with a pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the egg yolk and 4 tbsp cold water; bring together to a smooth dough. Wrap in cling film and chill for 30 minutes.

    5 Preheat the oven to 200˚C, gas mark 6. Roll out the dough to 0.5cm thick and cut out 6 lids slightly larger than the tops of your pie dishes. Brush the edges of the pie dishes with a little cold water and cover each with a lid. Trim and crimp the edges. Make two small holes in the centre of each pie for the steam to escape.

    6 Brush each pie with the egg white and bake for 15 minutes, then reduce the heat to 180˚C, gas mark 4; cook for 15-20 minutes, until the pastry is crisp and golden. 

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    This recipe first appeared in Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue


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