Leftover turkey and leek pie recipe | Jamie Oliver recipes (2024)

FAQs

Can you freeze chicken and leek pie? ›

The ultimate comfort food, this creamy chicken and leek pie with crisp golden pastry is a favourite of many. This pie is sold 'Ready to Freeze'. The pastry in this pie will be prepared, but not cooked; so you're able to freeze it right away and then cook it when you're ready.

Unwrap the pot pie, and pop the frozen pot pie into the oven while cold and turn the oven on to 350 degrees F. Bake for 75-90 minutes until heated through and the pastry is golden, covering half way through baking if the top reaches desired color before the pot pie is heated through.

Heat oven to 200°C/180°C fan/gas mark 6. Reheat the pies for 15–20 minutes until golden brown and piping hot.

We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.

A well wrapped frozen pie will keep in your freezer for up to two months. When you are ready to serve, thaw overnight in your refrigerator. If it is a pie with our flaky crust, please reheat in a 350 degree oven for about 15-20 minutes prior to serving.

What's the best way to reheat turkey pot pie? You can cover the whole dish with foil and reheat the pot pie in a 350ºF oven. Depending on how much is left, it could take 10 to 20 minutes. Just be sure not to place your dish into the oven directly from the fridge.

When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

This pie can be frozen, perfect for when you need comfort food in a hurry. Check the tips section for freezing instructions.

To freeze an already baked chicken pot pie, cool it completely after baking. This might take a good 30 minutes or more; after that you can refrigerate it to chill it more. Once cool, follow the same instructions as above for freezing. To reheat, no need to thaw, reheat in 375-degree oven for about 35 minutes.

On the flip side, already-baked pies that are then frozen won't have the same crispy, flaky crust as pre-freeze, but in my experience they are still delicious, especially when reheated in the oven and/or served a la mode. Most cream, custard and meringue pies do not hold up well to freezing.

Is it better to freeze a pie before or after baking? ›

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.