Turn your festive leftovers into another meal with our leftover Christmas dinner pie. Full of roasted meat & a punchy cheese sauce, it’s a belter!
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This pie is a fantastic way to use up leftovers from this year’s Christmas dinner!
Inside a crisp pie crust, there’s pigs in blankets, roasted turkey & stuffing, all coated in a cheese & mustard sauce that’s made from leftover cheese board cheese. We’re cutting down on food waste & making a delicious pie at the same time, it’s a win-win!
For more festive recipes, take a look at our Christmas section. We’ve got recipes for all the classic side dishes, as well as impressive starters, desserts. Or if you’re after more recipes that use Christmas leftovers, there’s plenty of those as well!
Components Of Our Pie
- Savoury Pie Crust
For a crisp, flaky pie crust, we’re making our pastry with butter and lard!
- Cheese & Mustard Sauce
The sauce part of our pie filling. This is made like a béchamel but with chicken stock as well as milk. Finished with leftover cheeseboard cheese (I used brie & cheddar) and a good spoonful of mustard.
- Christmas Dinner Leftovers
This pie makes use of any Christmas dinner leftovers that you might have. We’re talking roasted turkey, pigs in blankets & stuffing. If you’ve got any veg, gravy & bread or cranberry sauce leftover, serve them on the side…
How To Make Leftover Christmas Dinner Pie
Step 1 – Making The Pastry
First, we need to make the pastry. To do this, place plain flour, sea salt, butter & lard into a mixing bowl then rub in with your fingers until the mix resembles breadcrumbs but with some larger chunks of fats still showing.
Next, add in an egg & a tbsp of cold water then work into a rough dough (if you need more water to bring the dough together, add it in a small amount at a time). Tip the pastry out onto a clean worksurface & knead gently, until you have a smooth ball of pastry – but be careful not to overwork it!
Flatten the pastry into a disc, wrap in clingfilm then refrigerate for at least 2 hours.
Step 2 – Making The Filling
Cheese & Mustard Sauce
For the filling, we first need to make the sauce. To do this, melt butter in a pan (over a medium heat) then stir in plain flour & cook out for 1 minute. Next, add in half of the milk then whisk until smooth. This is then cooked out for 3-4 minutes, until the sauce is thick. We then add the remaining milk & repeat. Make sure to stir the sauce regularly with either a rubber spatula or a whisk, to keep it smooth & stop it catching on the bottom of the pan.
Once the sauce has thickened up again, we add in half of our chicken stock & cook out once again, this time at a slightly reduced heat. We then add the rest of the stock & cook until thick. If you taste the sauce at this point, it should no longer taste like flour.
Once the flour has been cooked out & the sauce is thick, we add in brie, cheddar, Dijon mustard & nutmeg then stir to melt. We then season the sauce with salt & pepper then give it a blitz with a stick blender.
The sauce then gets taken off the heat & left to cool before adding in the remaining ingredients.
The Christmas leftover that we are using are roast turkey, stuffing & pigs in blankets. We chop all of these into 1-2 cm pieces then add into the cooled sauce with a tbsp of finely chopped parsley.
Step 3 – Assembly
Time to assemble the pie!
First, get the pastry out of the fridge & leave to sit at room temperature for 20 minutes (this makes rolling the pastry out easier). Next, roll half of the pastry out into a large circle, 5 mm thick then use to line a buttered, 9″ pie dish. Add in the filling then lightly brush the edges of the pie with cold water.
Next, roll the remaining pastry out into a 10″ circle, that’s also 5 mm thick then lay the pastry on top of the pie, pressing the edges lightly, to seal. Trim the edges with a pair of scissors, leaving around 1cm overhanging.
Fold the overhanging edge back onto the rim of the pie dish & crimp, thinning out the pastry slightly, between your fingers as you do so. Cut a cross in the middle of the pie (to let the steam out as it bakes) then chill in the fridge for at least an hour, or up to 2 days.
Step 4 – Cooking
Preheat an oven to 200°c/180°c (392°f/356°f) with a large baking tray inside.
Next, make an egg wash by whisking together egg yolk, cold water & a pinch of salt. Brush a thin layer over the top of your pie then return to the fridge whilst your oven is preheating (at least 20 minutes!).
Brush another thin layer of egg wash over the pie then lightly sprinkle the top with sea salt.
Place the pie in the preheated oven, on the baking tray & cook for 45-50 minutes, until the pastry is golden brown & crisp and the filling is piping hot (if you take the temperature with a food probe, it should be at least 75°c/167°f). If the pastry starts to brown too much, cover the pie loosely with foil.
Step 5 – Serving
Once the pie is cooked, let it stand for 20 minutes then cut into portions & serve immediately.
What To Serve With Leftover Christmas Dinner Pie
This pie is all about using up Christmas leftovers! Which means that it goes perfectly with any roasted veg that you might have leftover, as well as cranberry sauce, bread sauce & gravy.
Cooking Pie In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To cook this pie in an Aga, the sauce for the filling should be cook on the simmering plate & the pie should be baked in the roasting oven, on the bottom set of runners.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Christmas Recipes To Try!
- Marmalade Glazed Carrots
- Bacon Wrapped Turkey Breast
- Cheesy Creamed Brussel Sprouts
- Goose Fat Roast Potatoes
- Sausage & Bacon Stuffing
- Mulled Cider Roasted Pork Belly
- Turkey Stuffing Scotch Egg
- Cranberry & Orange Cured Salmon
- Brie & Cranberry Stuffed Dough Balls
- Classic Mince Pies
- Baileys Mince Pie Ice Cream
- Baileys Vanilla Rice Pudding
If you have enjoyed this leftover Christmas dinner pie recipe, it would mean a lot if you could leave a review & rating!
Leftover Christmas Dinner Pie
- Large Mixing Bowl
- Rolling Pin
- 9" Pie Dish
- Large Saucepan
- Stick Blender
- Pastry Brush
- Large Baking Tray
- Digital Food Probe
- 350 g Plain Flour
- 140 g Unsalted Butter Cold & Diced
- 75 g Lard Cold & Diced
- ½ tsp Fine Sea Salt
- 1 Large Egg
- 1-2 tbsp Cold Water
Filling – Sauce
- 50 g Unsalted Butter
- 50 g Plain Flour
- 500 ml Milk Whole Or Semi Skimmed
- 300 ml Chicken Stock
- 100 g Brie Cut Into Small Pieces
- 75 g Cheddar Grated
- 1 tsp Dijon Mustard
- Nutmeg To Taste
- 1 tbsp Finely Chopped Parsley
Filling – Christmas Leftovers
- 350 g Roast Turkey
- 175 g Stuffing
- 6 Pigs In Blankets
- 10 g Unsalted Butter Softened – For Greasing The Pie Dish
- 1 Egg Yolk
- 1 tsp Cold Water
- Place the flour, butter, lard & sea salt into a mixing bowl then rub together until the mix resembles breadcrumbs but with some larger chunks of fat still visible.
- Add in the egg & 1 tbsp of cold water then mix to form a rough dough.If the pastry needs more water to come together, add more in, a small amount at a time.
- Tip the dough out onto a clean worksurface & knead gently until smooth (be careful not to overwork the pastry) then flatten into a disc & wrap in clingfilm. Refrigerate for at least 2 hours.
- Place the butter into a large saucepan & melt over a medium heat.
- Stir in the flour then cook out for 1 minute, stirring constantly.
- Add in half the milk, whisk until smooth & cook out until thick, stirring regularly. This will take 2-3 minutes over a medium heat.
- Next, pour in the remaining milk & keep cooking until thickened again.
- Now add in half the chicken stock & reduce the heat to medium-low. Continue cooking, stirring/whisking regularly until the sauce has thickened back up.
- Pour in the rest of the stock then keep cooking until the flour has been cooked out & the sauce has thickened for a final time.
- Reduce the heat to low, add in the mustard, nutmeg & cheeses then stir until melted. Season the sauce with salt & pepper then take off the heat.
- Give the cheese sauce a good blitz with a stick blender then leave to cool.
- In the meantime, chop the turkey, stuffing & pigs in blankets into 1-2cm pieces. Once the sauce is cool, add in the leftovers & chopped parsley then stir to combine.
- Take the pastry out of the fridge & leave to sit at room temperature for 20 minutes, to warm up slightly.
- Grease a 9" pie dish with the softened butter.
- Next, roll out half the pastry on a lightly floured worksurface into a large circle, 5mm thick.
- Line the pie dish with the rolled out pastry then add in the filling. Brush the edge of the pastry lightly with cold water.
- Roll out the remaining pastry into a 5mm thick circle, about an inch bigger than the top of the pie dish.
- Lay the pastry on top of the pie, pressing the edges lightly, to seal. Trim the edges with a pair of scissors, leaving around 1cm overhanging.
- Fold the overhanging edge back onto the rim of the pie dish & crimp, thinning out the pastry slightly between your fingers as you do so.
- Cut a cross in the middle of the pie (to let the steam out as it bakes) then chill in the fridge for at least an hour, or up to 2 days.
- Preheat an oven to 200°c/180°c (392°f/356°f) with a large baking tray inside.
- Whisk the egg yolk & cold water together with a pinch of table salt then brush a thin layer over the top of your pie. Return the pie to the fridge & chill whilst your oven heats up (at least 20 minutes).
- Brush another thin layer of egg wash over your pie then sprinkle lightly with sea salt.
- Place the pie in the preheated oven, on the baking tray & cook for 45-50 minutes, until the pastry is golden brown & crisp and the filling is piping hot (if you take the temperature with a food probe, it should be at least 75°c/167°f).If the pie starts to brown too much, cover it loosely with foil.
- Once cooked, let the pie stand for at least 20 minutes then cut into portions & serve.