Slow Cooked Turkey Pie
  • Serves: 3-4
  • Prep: 15min
  • Cook: 240min
  • Print
Essential Ingredient:
Turkey Breast Fillets
For the filling:

850g turkey breast fillets, roughly chopped

3 large carrots, washed and chopped

1 large onion, chopped

6 large mushrooms sliced

4tbsp flour
400ml chicken stock


1 Egg beaten

For the pastry:

250g plain flour

125g chilled butter, chopped

Half teaspoon salt

2 Egg yolks

3 Tablespoons water

To serve:
Serve with new potatoes and seasonal veg.
A great slow cooker meal combined with simple
homemade shortcrust pastry. A homely and tasty pie.
  1. Roll the chopped turkey in a couple of tablespoons of seasoned flour, then fry briefly to colour and seal the meat.
  2. Put the turkey in the slow cooker, then fry the mushrooms and onions for a couple of minutes, add the remaining flour and fry for a further minute.
  3. Pour the stock into the pan and bring to the boil, stirring, simmer for a couple of minutes before pouring over the turkey, add some seasoning and give the whole thing a good stir then put the slow cooker on high for 4 1/2 hours. You can add the carrots at any stage,
  4. In the meantime the pastry can be prepared and wrapped in clingfilm and left in the fridge until about 15 minutes before it is needed.
  5. Once the slow cooker has done its work, split the filling between to pie dishes, roll out the pastry and drop it on top and up the sides a bit. Cut a few slashes in the surface of the pastry, brush with the beaten egg and slip it in the oven at 180C for 30 minutes until nicely golden.
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Comments (1)

9:18PM on 25th August, 2013
Lovely, no faff recipe, really tasty and will make again!
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