Jamie Oliver Turkey and Leek Pie

If you’re craving comfort food that makes the most of leftovers, Jamie Oliver Turkey And Leek Pie is an absolute winner. It’s creamy, hearty, and full of savoury goodness—everything you want in a proper family pie. The combo of slow-cooked leeks, smoky bacon, and nutty chestnuts wrapped in flaky puff pastry totally surprised me with how delicious it turned out. A perfect post-roast recipe (inspired by Jamie Oliver).

Ingredients Needed

For the Filling:

• 2 rashers smoked streaky bacon, roughly chopped
• ½ bunch fresh thyme, leaves picked
• 1 tbsp olive oil
• 2 kg / 4.4 lbs leeks, washed and trimmed
  • White ends chopped into chunks
  • Green ends finely sliced
• Sea salt and freshly ground black pepper, to taste
• 800 g / 1.75 lbs cooked white turkey meat, torn into big chunks (use brown meat if preferred)
• 2 heaped tbsp plain flour (plus extra for dusting)
• 1.1 L / 2 pints turkey, chicken, or vegetable stock
• 2 tbsp crème fraîche

For the Pastry:

• 500 g / 1.1 lbs puff pastry
• 12 jarred or vac-packed chestnuts, roasted and peeled
• 2 sprigs fresh sage, leaves picked
• 1 large free-range egg, beaten with a pinch of salt

How To Make Jamie Oliver Turkey And Leek Pie

Prep the Oven:

Start by preheating your oven to 190°C / 375°F / Gas 5 so it’s nice and hot when you’re ready to bake.

Cook the Leeks and Bacon:

In a large pan, heat olive oil over medium heat. Add the chopped bacon and thyme leaves, letting them sizzle for a couple of minutes. Then toss in all the leeks. Stir them around and season well with salt and pepper. Cover with a lid and let everything soften over medium-low heat for about 30 minutes, stirring now and then.

Add the Turkey and Flour:

Once your leeks are soft and sweet, stir in the turkey chunks. Sprinkle over the flour and give it all a good mix to coat everything evenly.

Add the Stock and Crème Fraîche:

Pour in the stock and stir in the crème fraîche. Turn the heat up and bring it to a gentle boil. Taste and adjust the seasoning, then take it off the heat.

Strain the Filling:

Set a sieve over a large bowl or pan and pour in the mixture. This separates the thick, creamy filling from the lovely gravy, which you’ll save for serving.

Prepare the Pastry:

On a lightly floured surface, roll out the puff pastry until it’s about twice the size of your pie dish (roughly 22 x 30 cm / 9 x 13 inches). Scatter the chestnuts over one half, then tear over the sage leaves. Fold the pastry in half over itself and roll again until it fits your dish nicely.

Assemble the Pie:

Spoon the thick leek and turkey mixture into a deep baking dish. Level it out, then gently lay the pastry on top, tucking in the edges. Score the top lightly in a diagonal pattern with a knife for a bit of rustic flair.

Bake It Up:

Brush the pastry with the beaten egg (don’t skip this—it makes it golden and crisp). Pop the pie in the oven and bake for 35–40 minutes until puffed up and golden brown.

Serve:

While the pie bakes, reheat the gravy you saved earlier. Serve generous slices with that warm gravy and some buttered peas with a squeeze of lemon. Heaven!

Why I Love This Recipe

This turkey and leek pie has become my go-to for Boxing Day or any time I’ve got leftover roast. The chestnuts add such a unique texture, and the gravy on the side is genius. It’s one of those dishes that feels both simple and special—everyone at the table loved it, especially with a side of tangy peas.

Recipe Tips

• Use cold puff pastry: If it warms up too much, it won’t puff properly in the oven.
• Cook leeks slowly: Low and slow gets them super soft and sweet—worth the patience.
• Add stuffing if you have it: Leftover stuffing adds extra flavour and texture.
• No chestnuts? Try chopped walnuts or just skip them—the pie’s still great.
• Make ahead: You can assemble the pie up to a day in advance and bake when ready.

How To Store This Jamie Oliver Turkey And Leek Pie

At Room Temperature:

Let it cool uncovered for about an hour after baking, but don’t leave it out longer than 2 hours.

In the Fridge:

Once cooled, wrap the pie in cling film or pop it into an airtight container. It’ll stay good for up to 3 days.

In the Freezer:

Wrap tightly in plastic wrap and foil, then freeze whole or in portions for up to 2 months. Defrost in the fridge overnight.

Reheating:

Preheat your oven to 180°C / 350°F. Cover the pie with foil and bake for 15–20 minutes or until piping hot.

Nutrition Facts (per serving)

• Calories: 628
• Carbs: 69.9g
• Protein: 45.5g
• Fat: 24.9g
• Sugar: 11.3g
• Fibre: 10.2g
• Sodium: 620mg (approximate)

Let’s Answer a Few Questions! (FAQs)

Can I make this with chicken instead of turkey?
Totally! Any cooked poultry works here—just shred or chunk it into the mix.

Do I have to use chestnuts?
Nope. They’re optional but lovely. You can leave them out or swap in something like walnuts.

Can I use shortcrust pastry instead of puff?
Absolutely. It won’t puff up the same, but it’ll still be delicious and flaky.

What’s a good side dish with this pie?
Buttered peas with lemon are perfect. Mashed potatoes or a crisp green salad also go well.

Is this pie freezer-friendly?
Yes! It freezes beautifully either before or after baking.

Try More Recipes:

• Jamie Oliver Cauliflower Risotto
• Jamie Oliver Zucchini Carbonara
• Jamie Oliver Beef Stroganoff 15 Minute Meals