Slow Cooked Turkey, Sausage and Bacon Pie Recipe

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Our favourite pie maker, Higgidy, is on the hunt for their next Special Guest Pie and they got in touch to see if I would like to create a pie to take part in the Higgidy Recipe Hunt. Here’s how we ended up making a Slow Cooked Turkey, Sausage and Bacon Pie to get involved. It’s a great recipe for using leftover turkey and one of our favourite Christmas recipes.

There is so much I love about Higgidy pies and I was a little daunted about this task but wanted to challenge myself and wanted to learn as much as I could from Higgidy to create a pie that would fit well into their range.

I know that Higgidy say to never hurry a meat filling and so my experience of slow cooking had to be used in the recipe. I was also familiar with Higgidy’s steak, chicken and venison pies so wanted a meaty pie that was just a little bit different.

Slow Cooked Turkey, Sausage & Bacon Pie Recipe
Turkey, Sausage and Bacon Pie

One thing I have always been useless at making is pastry and I really didn’t want to be let down by my poor pastry skills so instead I turned to one of our fridge staples – ready made pastry. But taking a leaf out of Higgidy’s book I chose to use a shortcrust pastry crust with that beautiful crunch and a lovely puff pastry lid to add extra texture.

You can make this into a turkey pot pie really easily by just topping the pie with pastry instead of lining the baking dish. You could also make it into a chicken pot pie or chicken sausage pot pie by using chicken legs instead of turkey.

Slow Cooked Turkey, Sausage & Bacon Pie Recipe
Inside of the Turkey, Sausage and Bacon Pie

So what pie did I decide to create? I chose to adapt one of my favourite recipes, Slow Cooker Turkey & Sausage Stew, and make it into Slow Cooked Turkey, Sausage and Bacon Pie. Unless it’s Christmas turkey usually gets forgotten about and it’s an incredibly versatile, cheap meat to use in cooking and one of our favourites to eat at home.

Although turkey can be dry, cooking a leg or thigh joint over a long period makes it really moist and tender – literally falling off the bone! This is a great recipe to make if you have leftover turkey meat to use and is so easy to cook. It’s one of our favourite turkey recipes.

For this recipe we use Cumberland Sausages for extra flavour but you could use pork sausages, chicken sausages or any other sausages you feel like. You could also use chunks of sausage meat for the same results but a cheaper option.

How do you serve this turkey and sausage pie?

This turkey sausage pie is great served with roast potatoes or mashed potato, veg and the reserved liquid as the perfect gravy. It is a lovely family sunday dinner pie – like a roast in a pie crust! To make the flavours even better you can cook the stew filling the day before and chill until needed.

If you’re looking for more meal inspiration here’s our Slow Cooker Chicken and Lentil Curry, Slow Cooker Chicken Gumbo and Slow Cooker Sweet and Sour Chicken. You can see all our recipes to date here.

Slow Cooked Turkey, Sausage & Bacon Pie Recipe
Slice of Turkey, Sausage and Bacon Pie

So here’s our Slow Cooked Turkey, Sausage and Bacon Pie Recipe:

Ingredients

  • 1 turkey drumstick or thigh joint
  • 4 smoked bacon rashers chopped
  • 4 cumberland sausages each cut into four
  • 1 onion sliced,
  • 1 leek sliced and green/white parts kept separate
  • 2 tablespoons of flour
  • 600 ml chicken stock made with two stock cubes
  • 1 tsp dried mixed herbs
  • 300 g baby carrots
  • 2 celery sticks sliced
  • 1 sheet of shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg beaten

Instructions

  • Heat a large frying pan and brown the turkey, bacon and sausages over medium heat with a little olive oil or butter. Remove with a slotted spoon and put in the slow cooker pot.
  • Add the onion and white part of the leek and cook for a couple of minutes until softened.
  • Mix in the flour and then pour the stock in and bring to the boil.
  • Add the mixture to the slow cooker pot, sprinkle over the herbs and add the carrots and celery.
  • Cook on high for 6 hours – or longer if you’re out of the house.
  • Remove the bone and any fat from the turkey and add the green part of the leek to the slow cooker.
  • Cook for a further hour.
  • Preheat oven to 200C/400F/Gas 6.
  • Line a pie dish or large casserole dish with shortcrust pastry and put in the fridge to cool for at least 30 minutes
  • Meanwhile, drain the stew mixture through a sieve, reserving the liquid to use as gravy later.
  • Put the drained stew into the pie case and then top with a layer of puff pastry, tucking the edges inside.
  • Score diagonal lines across the puff pastry lid to let air escape and brush with an egg wash.
  • Bake for 45 minutes or until golden browned and risen.

If you’d like to print or pin the Slow Cooked Turkey, Sausage and Bacon Pie Recipe for later you can do so below. Enjoy!

Slow Cooked Turkey, Sausage and Bacon Pie

This pie is great served with roast potatoes, veg and the reserved liquid as the perfect gravy. It is a lovely sunday dinner pie – like a roast in a pie crust!
Course Main Course
Cuisine British
Keyword main course, slow cooker
Servings 6 servings

Ingredients

  • 1 turkey drumstick or thigh joint
  • 4 smoked bacon rashers chopped
  • 4 cumberland sausages each cut into four
  • 1 onion sliced,
  • 1 leek sliced and green/white parts kept separate
  • 2 tablespoons of flour
  • 600 ml chicken stock
  • 1 tsp dried mixed herbs
  • 300 g baby carrots
  • 2 celery sticks sliced
  • 1 sheet of shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg beaten

Instructions

  • Heat a large frying pan and brown the turkey, bacon and sausages. Remove with a slotted spoon and put in the slow cooker pot.
  • Add the onion and white part of the leek and cook for a couple of minutes until softened.
  • Mix in the flour and then pour the stock in and bring to the boil.
  • Add the mixture to the slow cooker pot, sprinkle over the herbs and add the carrots and celery.
  • Cook on high for 6 hours – or longer if you’re out of the house.
  • Remove the bone and any fat from the turkey and add the green part of the leek to the slow cooker.
  • Cook for a further hour.
  • Pre-heat the oven to 200C/400F/Gas 6.
  • Line a pie dish with shortcrust pastry and put in the fridge to cool for at least 30 minutes
  • Meanwhile, drain the stew mixture through a sieve, reserving the liquid to use as gravy later.
  • Put the drained stew into the pie case and then top with a layer of puff pastry, tucking the edges inside.
  • Score diagonal lines across the puff pastry lid to let air escape and brush with beaten egg.
  • Bake for 45 minutes or until browned and risen.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Slow Cooked Turkey, Sausage and Bacon Pie

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