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Thanksgiving leftover pie

Mary Berg makes Thanksgiving leftovers even better with this delicious one-pan pie. 



  • 1 roll frozen puff pastry
  • 2 strips bacon, diced
  • 2 large leeks, washed
  • Olive oil
  • Salt and black pepper
  • 1 tablespoon finely chopped sage
  • 2 cups diced turkey meat
  • 1 to 2 cups leftover cooked vegetables, optional
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons sour cream
  • 1 egg, beaten
  • Cranberry sauce, for serving


  1. Before making this pie, thaw your puff pastry according to the package directions. TIP: You can swap puff pastry topping for a layer of mashed potatoes to give this a bit of a shepherd’s pie feel and to use up extra leftovers. 
  2. Heat your oven to 375ºF.
  3. Add the bacon to a large cast iron skillet, place over medium heat, and cook until rendered and lightly crisp, about three to four minutes. Meanwhile, thinly slice the white and light green parts of the leeks. Add the leeks into the pan along with the bacon, pour over a little oil, and season with salt and pepper. Add in the sage and cook, stirring occasionally, for about three minutes or until the leeks pick up a little colour. Cover the pan, turn the heat down to medium-low, and continue cooking the leeks for 10 to 15 minutes or until very soft, stirring occasionally. 
  4. Uncover the pan and add in the turkey and vegetables, if using. Scatter over the flour and stir well to combine. While stirring, slowly pour in the broth and sour cream. Turn the heat up to high and bring to a simmer then remove the pan from the heat.
  5. Unroll the sheet of puff pastry and carefully drape it over the pan. Use a sharp paring knife to poke a few steam vents in the top. Lightly brush the pastry with the beaten egg and, quickly and carefully, transfer the whole pan into the oven and bake for 30 to 35 minutes or until the pastry is golden brown.
  6. Serve the pie with cranberry sauce on the side. Enjoy!

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