Turkey, Gammon And Sprout Pot Pie

Recipe courtesy of Waitrose.

Turkey, Gammon And Sprout Pot Pie: A Perfect Recipe At

Turkey, Gammon And Sprout Pot Pie: A Perfect Recipe At Christmas. Hello friends. So do you fancy making a pie up today?

A bubbling, golden-crusted pie is the simplest way of turning Christmas leftovers into a warming centrepiece. Of course, so tasty too. Also a perfect recipe for Christmas time, to use up the cooked meats.

How To Make A Turkey, Gammon And Sprout Pot Pie:

Indulge in the festive flavours of Christmas with our mouthwatering Turkey, Gammon, and Sprout Pot Pie recipe. A tasty twist on tradition, this dish is sure to delight your taste buds and add a touch of culinary magic to your holiday celebrations. Get ready to savor the season with every bite!

Preparation time: 30 minutes + cooling | Cooking time: 50 minutes
Total time: 1 hour 20 minutes + cooling

Serves: 8


  • 2 tbsp unsalted butter
  • 300g cooked gammon (preferably smoked), cut into 1.5cm pieces
  • 500g cooked turkey, shredded into bitesize pieces
  • 3 small trimmed leeks (about 300g), washed and cut into 2cm rounds
  • 3 tbsp plain flour, plus extra for dusting
  • 500ml fresh chicken stock
  • 2 tbsp essential Waitrose Wholegrain Mustard
  • 200ml tub crème fraîche
  • ½ x 20g pack tarragon, leaves only, roughly chopped
  • 200g cooked Brussels sprouts, sliced
  • 500g block Jus-Rol Puff Pastry
  • 1 medium Waitrose British Blacktail Free Range Egg, beaten

Turkey, Gammon And Sprout Pot Pie:

A Turkey, Gammon And Sprout Pot Pie Method:

  1. Firstly, heat the butter in a large heavy-based casserole or saucepan. Add the gammon and turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
  2. Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish (at least 1.5 litres in size). Leave to cool.
  3. Preheat the oven to 220˚C, gas mark 7. Roll the pastry on a floured work surface so that it’s large enough to cover the pie dish with plenty overhanging.
  4. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg. Cut a couple of slits in the pastry sheet to let steam escape (or for a pie funnel) and lay on top of the pie. Crimp the edges, brush with more egg and decorate if you wish using the pastry trimmings.
  5. Bake for 5 minutes and then reduce the oven temperature to 200˚C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot. Last but not least, serve and enjoy!

Turkey, Gammon And Sprout Pot Pie: A Perfect Recipe At Christmas:

A Turkey, Gammon And Sprout Pot Pie. Updated post. First published here 8th December 2017. Recipe courtesy of Waitrose & Partners. So what do you think of this Turkey, Gammon And Sprout Pot Pie recipe? Do you fancy making one?

You Might Also Like:

Firstly, Cheeseboard Mac And Cheese. Cheeseboard mac and cheese anyone? This recipe is perfect for after Christmas meal ideas. Nice And Filling Dinner Ideas. Cheeseboard Mac And Cheese: Nice And Filling Dinner.

Secondly, Maple Syrup And Bacon Popcorn. So do you love popcorn and fancy giving it a Christmas twist? Because I do! How about adding bacon and maple syrup to it? Maple Syrup And Bacon Popcorn.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. 13 October 2021 / 21:30

    It looks and sounds delicious, but what is gammon? I’m in the US. And Thanks for sharing at the What’s for Dinner party! I love your posts. Enjoy the rest of your week.

    • 20 October 2021 / 07:43

      Hi Helen, gammon is the hind leg of pork after it has been cured by dry-salting or brining.