This turkey and filo pie is the ultimate way to use up leftover roast chicken or turkey. A creamy filling made with shredded turkey or chicken, thick cut ham, Brussels sprouts and leeks is enriched with gravy or stock and mustard, then topped with scrunched, crispy filo pastry. It's comforting, practical, and works beautifully with a rotisserie chicken for an easy weeknight dinner, or as a clever way to use Christmas leftovers. The beauty of this recipe is its flexibility - use whatever gravy you have left, swap the ham for bacon, or add other vegetables you need to use up.
Leftover Christmas Dinner Toad in the Hole
Creamy turkey or chicken pie with ham, Brussels sprouts and crispy filo pastry topping. Perfect for using leftovers or rotisserie chicken for an easy weeknight dinner
Ingredients
- 50g butter
- 1 leek or 1 onion, chopped
- 250g Brussels sprouts, finely sliced
- 1 small sprig rosemary, leaves picked and finely chopped
- 150ml white wine
- 2.5 tbsp plain flour
- 500ml milk
- 150ml double cream
- 1 tsp Dijon mustard
- 2 tsp wholegrain mustard
- 250ml leftover gravy or chicken stock
- 400g leftover turkey or chicken, chopped
- 200g thick cut ham, chopped
- 1 heaped tbsp crème fraîche
- Lemon juice, to taste
- 5-6 sheets filo pastry
- Melted butter or oil, for brushing
- Salt and pepper
Instructions
- Heat the butter in a shallow 30cm ovenproof dish or Dutch oven over low heat. Add the sliced leeks with a pinch of salt and cook for 10 minutes until soft and translucent.
- Add the chopped rosemary and finely sliced Brussels sprouts to the pan. Cook for another 5 minutes, stirring occasionally, until the sprouts are starting to soften.
- Pour in the white wine and let it bubble away for a few minutes until about 2 tablespoons of liquid remain.
- Stir in the plain flour to coat the vegetables, then cook for 2-3 minutes, stirring frequently, to cook off the raw flour taste.
- Gradually add the milk, whisking continuously until smooth and no lumps remain. Stir in the leftover gravy or stock and the cream.
- Add both mustards and simmer for 3-5 minutes until thickened to your liking. The sauce should be loose and creamy, thick enough to coat the back of a spoon but still pourable.
- Remove from the heat and fold in the shredded turkey, chopped ham, and crème fraîche. Taste and season generously with salt, pepper, and a small squeeze of lemon juice.
- Preheat your oven to 190°C (170°C fan/375°F/Gas 5).
- Scrunch each filo sheet loosely into a rose shape and arrange over the filling in a casual, rustic way. Brush generously with melted butter or oil.
- Bake for 20-25 minutes until the filo pastry is crisp and deeply golden.
- Let the pie rest for 5 minutes before serving.
Nutrition Facts
Calories
541Fat
32 gSugar
8 gProtein
34 gCarbs
24 gApproximate values per serving
Ingredients and Sourcing Tips
Turkey or Chicken
Any leftover roast turkey or chicken works perfectly here. A rotisserie chicken is ideal for making this any time of year - just shred the meat and save the carcass for stock. Dark meat stays moister in the pie, but honestly a mix of white and dark is ideal for both flavour and texture. You need about 400g shredded meat total.
Ham
Thick cut honey roast or smoked ham adds great flavour and a bit of sweetness. Leftover gammon works beautifully too, or if you want to go full comfort, crispy bacon pieces are excellent.
Gravy
Leftover gravy from a roast is absolute gold here - it's already seasoned and adds such depth. If you don't have any, don't worry, just use good quality chicken or turkey stock instead and add a splash of Worcestershire sauce for that extra savoury kick. Even a good quality stock cube or pot works well.
Brussels sprouts
Fresh sprouts are best for this recipe, but you can absolutely use leftover cooked sprouts if that's what you have - just add them with the turkey rather than cooking them with the leeks. Shred them finely so they integrate into the sauce and don't dominate.
White wine
A dry white wine works best here. If you don't have wine or would rather not use it add a tablespoon of white wine vinegar for acidity.
Variations and Dietary Swaps
Vegetarian version
Replace the turkey and ham with roasted mushrooms, chestnuts, and cannellini beans. Use vegetable stock and add nutritional yeast for that umami depth you'd normally get from the meat.
Dairy-free
Swap butter for olive oil, use oat cream and milk or unsweetened almond milk instead of dairy milk, and replace the crème fraîche with coconut cream or dairy-free cream cheese. It still comes out beautifully rich.
Gluten-free
Use gluten-free plain flour for the roux and replace filo with a gluten-free puff pastry lid instead. The texture will be different but just as delicious.
Using leftover roast vegetables
This is a brilliant way to use up those roasted parsnips, carrots, or peas from Sunday lunch. Just fold them through the filling. Sautéed mushrooms add lovely earthy depth too.
Cheese topping
For extra indulgence, grate mature cheddar or parmesan to fall amongst the layers of filo before baking. It creates these amazing crispy, cheesy bits.
Individual pies
Divide the filling between ramekins and top each with scrunched filo for individual servings. Perfect for a dinner party.
Kitchen Notes
Make ahead
You can make the filling up to 24 hours in advance, which is brilliant if you're planning ahead. Store it covered in the fridge, then top with filo and bake when you're ready to serve. You may need an extra 5 minutes baking time if the filling is fridge-cold.
Consistency control
The final thickness really depends on your gravy. If you're using thick, rich leftover gravy, the sauce will be thicker and more intensely flavoured. Stock-based versions will be lighter and thinner. What you're aiming for is a loose, creamy consistency - it should coat the back of a spoon but still be pourable. Remember, the filling will thicken slightly as it bakes too.
Filo tips
Work quickly with filo as it dries out fast. Keep unused sheets covered with a damp tea towel while you're assembling. Don't worry about perfect placement though - the scrunched, rustic look is part of the charm and creates these wonderful crispy peaks and tender valleys.
Ovenproof dish
Make sure your Dutch oven or baking dish is fully ovenproof, including the handles. A 30cm shallow casserole dish or cast iron pan works perfectly for this recipe.
Leftovers
This pie keeps well in the fridge for up to 3 days. Reheat in a 180°C oven until piping hot throughout. The filo won't be quite as crispy second time around, but it still tastes absolutely delicious.
Freezing
The filling freezes brilliantly for up to 3 months, which makes this great for batch cooking. Defrost thoroughly before topping with filo and baking. I don't recommend freezing the finished pie though - the filo texture really suffers.
Serving Suggestions
How to serve
Let the pie rest for 5 minutes after baking, then scoop into generous portions and serve straight from the dish for a rustic presentation. The filo is at its absolute best in the first 10 minutes after coming out of the oven when it's still crisp and golden.
What to serve alongside
A crisp green salad dressed with lemon and olive oil cuts through the richness beautifully. Steamed green beans or tenderstem broccoli work well for a lighter accompaniment, while roasted root vegetables add more substance. Buttery mashed potatoes turn this into the ultimate comfort food combination. Cranberry or redcurrant sauce on the side adds a sweet-tart contrast.
Portion sizes
This serves 6 generously as a main course.
Drinks to pair
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully. For non-alcoholic options, try sparkling apple juice or ginger beer.
