This turkey and ham pie recipe turns leftover holiday meat into a rich, creamy pie under a sheet of golden puff pastry.
It combines tender chunks of turkey and salty ham with leeks, mushrooms, and a mustard-spiked white sauce, then bakes until the top is crisp and deeply browned.
It is the kind of dinner that makes a fridge full of post-Thanksgiving leftovers feel like an entirely new meal.
I first put this together the week after a holiday dinner when I had a container of diced turkey, a chunk of leftover ham, and a sheet of puff pastry that needed using.
A quick roux, a splash of stock and cream, and twenty minutes in the oven later, it turned into one of the most requested dinners in our house.
Now I make it on purpose, buying a roast turkey breast and a small ham steak just so I have an excuse to bake it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Total Time | 65 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
You can read more about my go to holiday mains in my Leftover Turkey Pot Pie Recipe, which shares a similar approach with a slightly different sauce.
Why You’ll Love This Turkey And Ham Pie Recipe
This pie takes two proteins that are often leftover at the same time and turns them into a single, satisfying dinner.
The filling is rich and savory, but it never feels heavy thanks to the leeks, mushrooms, and fresh thyme folded through the sauce.
It also freezes well, so you can make a double batch of filling and tuck one away for a night when cooking feels like too much.
- Uses up leftover turkey and ham in one delicious dish
- Rich, creamy sauce with mustard and thyme for real depth of flavor
- Flaky puff pastry top that bakes up golden and crisp
- Comes together with mostly pantry staples plus your leftover meat
- Freezer friendly, so you can double the filling for later
- A cozy, comforting dinner that still feels a little bit special
For another comforting way to use up extra turkey, try my Turkey Pot Pie With Biscuits.
Ingredients
Most of what you need for this turkey and ham pie recipe is probably already in your kitchen, especially if you have leftover turkey and ham on hand.
A few specialty ingredients help build a sauce that tastes like it took much longer than it actually did.
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 leek, white and light green parts only, sliced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1/3 cup all purpose flour
- 2 cups chicken or turkey stock
- 3/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 2 cups cooked turkey, diced or shredded
- 1 1/2 cups cooked ham, diced
- 1 cup frozen peas
- Salt and black pepper, to taste
- 1 sheet puff pastry, thawed if frozen
- 1 large egg, beaten, for egg wash
Read Also: Classic Roast Turkey Recipe
Kitchen Equipment Needed
Nothing here is fussy or hard to find, and most of these tools will already be sitting in your kitchen.
A good pie dish and a sturdy skillet make the biggest difference in how evenly this pie cooks.
- Large skillet or saute pan
- Whisk
- 9 inch pie dish
- Rolling pin
- Pastry brush
- Cutting board and sharp knife
- Mixing bowls
- Measuring cups and spoons
My Flaky Pie Crust Recipe is a great homemade alternative if you would rather skip the store bought puff pastry.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has actually made a difference in my own kitchen over the years.
1. Ceramic Pie Dish
A heavy ceramic pie dish holds heat evenly, which helps the bottom of the filling stay hot and bubbling while the pastry on top turns golden.
It also looks good enough to bring straight to the table.
2. Stainless Steel Saute Pan
A wide, heavy bottomed saute pan gives the sauce more surface area to reduce and thicken properly.
It also makes stirring in the flour and stock much easier without scorching.
3. Silicone Pastry Brush
A good pastry brush spreads the egg wash evenly across the puff pastry without dragging or tearing it.
That even coating is what gives the top of the pie that deep, glossy color once baked.
4. Instant Read Thermometer
If you are working with leftover turkey and ham that need reheating inside the pie, an instant read thermometer takes the guesswork out of knowing when the filling has hit a safe temperature.
It is a small tool that removes a lot of second guessing.
You might also enjoy: Honey Glazed Ham Recipe
Step-by-Step Instructions: How to Make Turkey And Ham Pie
1. Prepare the Vegetables
- Dice the onion and slice the leek into thin half moons, making sure to rinse the leek well since dirt often hides between the layers.
- Mince the garlic and slice the mushrooms into even pieces so they cook at the same rate.
- Set all the prepped vegetables aside in a bowl within reach of the stove.
2. Cook the Vegetables
- Melt the butter in a large skillet over medium heat until it stops foaming.
- Add the onion and leek, and cook for 5 to 6 minutes, stirring occasionally, until they soften and turn translucent.
- Add the mushrooms and garlic, and cook for another 4 to 5 minutes until the mushrooms release their liquid and it mostly cooks away.
3. Build the Sauce
- Sprinkle the flour evenly over the vegetables and stir constantly for about 1 minute, so the flour cooks slightly and loses its raw taste.
- Slowly pour in the stock while whisking, adding it a little at a time so no lumps form.
- Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until it visibly thickens.
- Stir in the heavy cream, Dijon mustard, and fresh thyme, and simmer for 2 more minutes.
4. Add the Turkey, Ham, and Peas
- Fold the diced turkey and ham into the thickened sauce, stirring gently so the pieces stay intact.
- Add the frozen peas directly from the freezer, since they will thaw and heat through as the filling finishes cooking.
- Season with salt and pepper, tasting as you go since the ham already carries some saltiness.
- Simmer the filling for 2 to 3 minutes, just until everything is heated through.
5. Assemble the Pie
- Preheat your oven to 400 degrees Fahrenheit.
- Pour the warm filling into your pie dish, spreading it into an even layer.
- Roll out the puff pastry sheet on a lightly floured surface until it is slightly larger than the top of your pie dish.
- Lay the pastry over the filling, trimming any excess overhang and pressing the edges gently against the rim of the dish.
- Cut two or three small slits in the top of the pastry to let steam escape while baking.
6. Bake the Pie
- Brush the top of the pastry evenly with the beaten egg using your pastry brush.
- Place the pie dish on a baking sheet to catch any drips, then transfer it to the oven.
- Bake for 25 to 30 minutes, until the pastry is puffed and deeply golden brown.
- Let the pie rest for 5 to 10 minutes before slicing, so the filling has time to set.
I learned a lot of this layering technique while working out my Turkey Shepherd’s Pie Recipe, which uses a similar filling under a different topping.
Tips for The Best Turkey And Ham Pie
A few small adjustments make a noticeable difference in how this pie turns out.
Most of them come down to controlling moisture and giving the pastry room to puff properly.
- Let the filling cool slightly before topping it with pastry, since a piping hot filling can start to melt the butter in the dough before it hits the oven.
- Do not skip patting the mushrooms dry after rinsing, since extra water thins out the sauce.
- Use cold puff pastry straight from the fridge for the flakiest results.
- If your filling looks thin, let it simmer a few extra minutes before assembling rather than adding more flour.
- Rotate the pie halfway through baking if your oven runs unevenly.
For a different take on the puff pastry topping, my Puff Pastry Chicken Pot Pie Recipe uses the same technique with chicken instead of turkey.
Serving Suggestions
This pie is hearty enough to serve on its own with a simple green salad, but it also pairs beautifully with classic holiday sides.
A little something bright on the side helps balance the richness of the sauce.
- A simple arugula salad with lemon vinaigrette
- Roasted green beans with garlic
- Cranberry sauce on the side for a sweet tart contrast
- A warm dinner roll for mopping up extra sauce
- Steamed carrots tossed with butter and parsley
Read Also: Leftover Mashed Potatoes
Variations of Turkey And Ham Pie
Once you have the base technique down, this pie is easy to adjust based on what you have on hand or what your family prefers.
A few swaps can change the whole character of the dish.
- Swap the puff pastry for a double crust shortcrust pastry for a more traditional British style pie.
- Add a handful of shredded cheddar to the filling for a cheesier, more indulgent version.
- Use chicken instead of turkey if that is what you have leftover.
- Stir in a spoonful of whole grain mustard instead of Dijon for a more textured, tangy bite.
- Add diced carrots and celery along with the onion for extra vegetables.
My Cottage Pie Recipe is a good example of how a mashed potato topping can completely change the feel of a savory pie like this one.
Storage and Reheating
This pie keeps well and reheats nicely, which makes it a great option for meal prep or planned leftovers.
Just give the pastry a little extra time in the oven so it crisps back up instead of turning soft.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Reheat individual slices in a 350 degree Fahrenheit oven for 10 to 15 minutes, until warmed through.
- Avoid microwaving if possible, since it softens the pastry instead of keeping it crisp.
- The filling alone, without pastry, can be frozen in an airtight container for up to 3 months.
- Thaw frozen filling overnight in the refrigerator before topping with fresh pastry and baking.
My Chicken Pot Pie With Biscuits uses a similar make ahead approach if you want to compare storage methods.
Nutritional Facts
Nutritional values will vary depending on the exact cuts of turkey and ham you use, along with any substitutions you make.
As a general guide, one serving of this turkey and ham pie contains roughly the following.
- Calories: 420 per serving
- Protein: 27 grams
- Carbohydrates: 24 grams
- Fat: 24 grams
- Saturated Fat: 11 grams
- Sodium: 780 milligrams
- Fiber: 2 grams
If you enjoy tracking nutrition across similar leftover dishes, my Ham And Cheese Breakfast Casserole breaks down its values in a similar way.
Health Benefits of Key Ingredients
Beyond being comforting, several ingredients in this pie bring real nutritional value to the table. Turkey and ham both offer lean protein, while the vegetables add fiber and micronutrients.
- Turkey is a lean source of protein that supports muscle repair and helps keep you full longer.
- Leeks contain fiber and antioxidants that support digestive health.
- Mushrooms provide B vitamins and minerals like selenium.
- Peas add plant based fiber and a boost of vitamin C.
- Garlic has natural compounds that support immune function.
For another leftover ham dish with similar nutritional benefits, check out my Orange Glazed Ham Recipe.
FAQs About Turkey And Ham Pie
1. Can I use raw turkey and ham instead of leftovers?
Yes, you can dice raw turkey breast and cook it through in the skillet before adding the ham.
Since most ham is already cooked or cured, you mainly need to make sure the turkey reaches a safe internal temperature during that initial cooking step.
2. Can I make this pie ahead of time?
You can prepare the filling up to 2 days in advance and store it in the refrigerator.
Assemble the pie with fresh pastry right before baking so the crust bakes up as flaky as possible.
3. What can I use instead of puff pastry?
A homemade or store bought shortcrust pastry works well as a substitute, and it creates a slightly sturdier, more traditional pie crust.
Phyllo dough is another option if you want a lighter, crispier topping.
4. Why is my filling too thin?
A thin filling usually means the roux did not cook long enough or the sauce needed a few more minutes to reduce.
Let it simmer a little longer next time before pouring it into the pie dish.
5. Can I freeze the entire assembled pie?
Yes, you can assemble the pie with raw pastry on top, wrap it tightly, and freeze it unbaked for up to 2 months.
Bake it straight from frozen, adding an extra 15 to 20 minutes to the baking time and covering loosely with foil if the top browns too quickly.
Turkey and Ham Pie
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 leek leek white and light green parts only, sliced
- 2 cloves garlic minced
- 8 ounces cremini mushrooms about 225g, sliced
- 1/3 cup all purpose flour about 40g
- 2 cups chicken or turkey stock 475ml
- 3/4 cup heavy cream 180ml
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 2 cups cooked turkey diced or shredded, about 300g
- 1 1/2 cups cooked ham diced, about 225g
- 1 cup frozen peas about 130g
- Salt and black pepper to taste
- 1 sheet puff pastry thawed if frozen
- 1 large egg beaten, for egg wash
Equipment
- Large skillet or sauté pan
- Whisk
- 9-inch pie dish Ceramic recommended
- Rolling Pin
- Pastry brush Silicone recommended
- Cutting board and sharp knife
- Mixing bowls
- Measuring cups and spoons
- Instant-read thermometer Optional
Method
- Dice the onion, slice the leek, mince the garlic, and slice the mushrooms. Set all prepped vegetables aside.
- Melt butter in a large skillet over medium heat. Cook onion and leek for 5-6 minutes until softened, then add mushrooms and garlic and cook for 4-5 minutes until mushrooms release their liquid.
- Stir in flour and cook for 1 minute. Slowly whisk in stock until smooth, then simmer for 3-4 minutes until thickened. Stir in cream, mustard, and thyme, and simmer for 2 more minutes.
- Fold in turkey, ham, and frozen peas. Season with salt and pepper, then simmer for 2-3 minutes until heated through.
- Preheat oven to 400°F. Pour filling into pie dish. Roll out puff pastry slightly larger than the dish, lay over filling, and trim excess. Cut slits in the top for steam to escape.
- Brush pastry with beaten egg. Place pie dish on a baking sheet and bake for 25-30 minutes until golden and puffed. Let rest for 5-10 minutes before slicing.
Nutrition
Notes
- Let the filling cool slightly before topping with pastry to prevent the butter in the dough from melting too soon.
- Pat mushrooms dry after rinsing to avoid thinning out the sauce.
- Use cold puff pastry straight from the fridge for the flakiest results.
- If the filling looks thin, simmer it a few extra minutes before assembling rather than adding more flour.
- Rotate the pie halfway through baking if your oven runs unevenly.
- Swap puff pastry for shortcrust pastry for a more traditional British-style pie.
- Add a handful of shredded cheddar to the filling for a cheesier version.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Reheat individual slices in a 350°F oven for 10-15 minutes to keep the pastry crisp.
- The filling (without pastry) can be frozen in an airtight container for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This turkey and ham pie recipe takes two ingredients that often sit forgotten in the fridge and turns them into something worth planning dinner around.
It is comforting without being complicated, and the leftovers somehow taste even better the next day.
Give it a try the next time you have extra turkey and ham on hand, and let me know in the comments how yours turns out.
If you make this recipe, I would love to see it. Feel free to share a photo with me, and pass this recipe along to anyone else who loves a good leftover makeover.
Recommended:
- Roasted Turkey Breast Recipe
- Turkey Chili Recipe
- Creamy Turkey Soup Recipe
- Ham And Bean Soup Recipe
- Thanksgiving Recipes
