Creamy Turkey, Leek, and Bacon Pie

Creamy Turkey, Leek, and Bacon Pie

This creamy turkey, leek, and bacon pie is a festive leftover favorite with a rich, savory filling and a crisp puff pastry top.

Why This Recipe Works

Crispy pancetta adds depth, while leeks and garlic soften into a sweet base. Flour thickens the creamy sauce, and mustard plus lemon zest keep the filling bright and balanced.

Ingredients Overview

Leftover turkey makes this easy after the holidays, and puff pastry keeps the topping quick. Double cream and mustard create a luscious sauce without complicated steps.

How to Make It

Crisp the bacon, soften the leeks, then build the sauce in the pan before adding the turkey. Top with puff pastry and bake until golden and bubbling.

Tips and Storage

Cool leftovers quickly and refrigerate for up to 3 days. Reheat in the oven to keep the pastry crisp.

Leftover and Freezer Strategy

This pie is ideal for holiday leftovers because the filling is forgiving. You can assemble the filling a day ahead, chill, then top with pastry right before baking. If freezing, freeze the filling only, then thaw overnight and add fresh pastry before oven time for better texture.

When reheating slices, avoid the microwave if possible. A moderate oven keeps the pastry flaky and helps the creamy filling warm evenly without splitting.

Serving Suggestions

This pie pairs well with simple sides that balance richness, such as steamed green beans, peas, or a sharp dressed salad. For a fuller holiday plate, add mashed potatoes and extra cracked pepper over the filling once sliced.