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Turkey Pie for Two: Quick One-Pan Comfort Food
Cozy, quick one-pan turkey pie for two: simple steps, comforting flavors, perfect weeknight supper.
Why this recipe works
This recipe makes a comforting turkey pie for two, in one pan. It’s practical for small households or when you want a cozy lunch-dinner combo with minimal cleanup.
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Key takeaways
One-pan recipe minimizes dishes and effort.
Creamy thyme-flavored filling with turkey and peas.
Prep ahead option and flexible dairy substitutions.
Recipe guide
This recipe makes a comforting turkey pie for two, in one pan. It’s practical for small households or when you want a cozy lunch-dinner combo with minimal cleanup.
A cozy, no-fuss pie you can pull together in one pan.
- One-pan recipe minimizes dishes and effort.
- Creamy thyme-flavored filling with turkey and peas.
- Prep ahead option and flexible dairy substitutions.
Overview
A quick, single-pan turkey pie using shredded turkey, peas, and a creamy thyme sauce. Ideal for small households or weeknights when you want minimal cleanup.
What you’ll need
Ingredients and quantities are streamlined for two servings. Use one sheet of ready-rolled shortcrust pastry and keep the rest simple: onions, carrot, peas, stock, cream, and a few pantry staples.
Method at a glance
Sauté vegetables, thicken with flour, whisk in stock and cream, fold in turkey and peas, then cover with pastry and bake until golden. Rest before serving.
Ingredients
- 200 g cooked turkey, shredded
- 1 sheet (250 g) ready-rolled shortcrust pastry
- 1 small onion, thinly sliced
- 1 carrot, diced (about 80 g)
- 100 g frozen peas
- 150 ml chicken or turkey stock
- 100 ml double cream
- 1 tbsp plain flour
- 1 tbsp butter
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt to taste
- Black pepper to taste
- 1 egg, beaten (for glaze)
Instructions
- Preheat oven to 200°C (180°C fan)/400°F/Gas 6.
- Roll out the ready-rolled pastry on a lightly floured surface to smooth any folds and set aside chilled.
- Melt butter in a medium ovenproof skillet over medium heat.
- Add sliced onion and diced carrot and sauté until softened, about 5–7 minutes.
- Stir in plain flour and cook 1 minute to remove raw taste.
- Gradually whisk in stock and cream until smooth and slightly thickened.
- Add Dijon mustard, dried thyme, salt and pepper to taste and simmer 2–3 minutes until sauce coats the back of a spoon.
- Stir in shredded turkey and frozen peas; heat through and adjust seasoning.
- Transfer filling evenly in the skillet (or divide between two small ovenproof dishes for individual pies).
- Drape pastry over the skillet or dishes, trimming excess and tucking edges; crimp or press to seal.
- Brush pastry with beaten egg.
- Cut a small vent in the pastry top to release steam.
- Bake on a baking tray for 20–25 minutes, or until pastry is golden and filling bubbling.
- Rest 5 minutes before serving.
FAQs
Can I prep this ahead?
Yes. Assemble filling and keep refrigerated; top with pastry and bake when ready.
Can I make it dairy-free?
Substitute dairy-free cream and stock, and use a dairy-free pastry if needed.
Is it okay to freeze leftovers?
Yes, store cooled portions covered; reheat gently in a skillet or oven.