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Mary Berry Turkey Pie

Mary Berry Turkey Pie - recipe card
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A classic British turkey pie with a buttery shortcrust top, filled with tender chunks of turkey, carrots, peas, and onion in a creamy thyme-infused sauce. The golden, flaky crust gives way to a rich, comforting filling — perfect for using leftover roast turkey or as a hearty main course.

Ingredients

Scale
  • For the pastry: 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3 tablespoons cold water (plus more if needed)
  • For the filling: 2 cups (about 10 ounces) cooked turkey breast, diced
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1/2 cup frozen peas
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken stock
  • 1/2 cup whole milk
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the egg wash: 1 large egg, beaten with 1 tablespoon water

Instructions

  1. Make the shortcrust pastry: In a large mixing bowl, whisk together the 1 1/4 cups flour and 1/2 teaspoon salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs with no large chunks of butter remaining. The butter should be cold to ensure a flaky texture.
  2. Add 3 tablespoons of cold water and mix with a fork until the dough just comes together. If it seems too dry, add another 1/2 tablespoon of water — the dough should hold together when pinched but not be sticky. Gather into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and prevents shrinkage during baking.
  3. While the dough chills, prepare the filling: In a large skillet or saucepan, melt the 3 tablespoons of butter over medium heat. When the foam subsides, add the diced onion and carrot and cook, stirring occasionally, for 5–6 minutes until the onion is translucent and the carrot begins to soften. Do not brown the vegetables.
  4. Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute. This roux will thicken the sauce. Cook until the flour is lightly golden and no longer smells raw, about 1 minute more.
  5. Slowly whisk in the chicken stock and milk, a little at a time, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring often, and cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, add a splash more stock.
  6. Stir in the diced turkey, frozen peas, dried thyme, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat and let the filling cool slightly while you prepare the pastry. Cooling prevents the crust from becoming soggy.
  7. Preheat the oven to 400°F (200°C). Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes for easier rolling.
  8. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and 1/8-inch thick. Rotate the dough frequently and add flour as needed to prevent sticking. The circle should be 2 inches larger than your pie dish (to allow for the rim).
  9. Place a 9-inch pie dish or deep pie plate on the counter. Transfer the rolled dough to the dish by loosely rolling it around the rolling pin and unrolling it over the dish. Gently press the dough into the bottom and up the sides, without stretching. Trim the overhang to about 1/2 inch around the rim.
  10. Spoon the turkey filling into the pastry-lined dish, spreading it evenly. Brush the rim of the pastry with a little water to help seal the lid. Roll out the remaining dough (if you have any) or use the same amount? Note: This recipe is for a top crust only; the bottom crust is derived from the same pastry? Actually we made enough for a single top crust only. Correction: The pastry amount is for a top crust only. We will roll it out to form a lid over the filling. The pie dish does not have a bottom crust. So ignore step 9 about pressing into bottom. Instead: After rolling the dough into a 12-inch circle, either place it directly on top of the filling or cut it into strips for a lattice. We’ll do a full top crust.
  11. Carefully drape the rolled pastry over the filling. Trim the overhang to about 1 inch, then fold the edge under and crimp with a fork or your fingers to seal. Cut 3–4 slits in the top to allow steam to escape.
  12. Brush the top crust generously with the egg wash. Avoid puddling excess egg, which can burn. Place the pie on a baking sheet to catch any drips.
  13. Bake the pie at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for another 25–30 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, tent loosely with foil.
  14. Let the pie rest on a wire rack for 10 minutes before serving. This allows the filling to set slightly so it doesn’t run when sliced. Serve hot.

Notes

Store leftovers in the refrigerator for up to 3 days, tightly covered. To reheat, place slices in a 350°F (177°C) oven for 15–20 minutes until warmed through. The pie can be frozen before baking: assemble in a freezer-safe dish, wrap tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 20 minutes to the total baking time. If the crust starts to brown too quickly, cover with foil.

Nutrition

Keywords: Mary Berry turkey pie, turkey pot pie, British pie recipe, shortcrust pie, leftover turkey recipe, comfort food, easy turkey pie, creamy turkey filling, classic British main course, holiday leftover recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-turkey-pie/