Creamy turkey, leek and mushroom pot pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.4
  • Total Fat: 8.8 g
  • Cholesterol: 53.8 mg
  • Sodium: 1,821.0 mg
  • Total Carbs: 63.8 g
  • Dietary Fiber: 9.4 g
  • Protein: 29.1 g

View full nutritional breakdown of Creamy turkey, leek and mushroom pot pie calories by ingredient
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Comfort food for cold days, and packed with veggies! Comfort food for cold days, and packed with veggies!
Number of Servings: 4


    400g parsnips
    250g carrots
    450g potato
    500g turkey breast (no skin)
    175g leeks
    150g mushrooms
    2 tbsp wholegrain mustard
    1 can Campbell's Cream of Chicken soup (295g)
    2tsp soy sauce (optional)

    Frylight 1 calorie spray oil - I used 15 sprays of the sunflower one

    Salt and pepper according to preference or dietary requirements

    **Weights for veggies are after peeling/trimming


If you put the potato,parsnip and carrot mix through a potato ricer/spatzel maker before mashing, you can get rid of any lumps


Chop the parsnip, carrot and potato into small chunks and boil until tender (15-20 minutes)
Finely chop the leek and fry, using spray oil until tender (you may need to add a little water to stop them burning!)
Chop the mushrooms and add to the leeks
Chop the turkey into small chunks and add to the leeks and mushrooms - add salt and pepper if you wish
Once the turkey is sealed all over, add the soup plus 1/2 a can of water and the mustard - leave to simmer until the turkey is cooked through
Once the veggies are boiled, mash them together until they're well combined. Again, add salt and pepper to suit your needs.
Once the turkey mix is cooked, mix in the soy sauce then transfer it to a lasagne type dish.
Next, spread the mashed veggies evenly over the top - rough up the mash with a fork to make sure you get plenty of yummy crispy bits once the pie's baked!
Bake in the oven on gas mark 6 until the mash has started to turn golden brown (about 25-35 minutes)

Serving Size: Makes enough for four

Number of Servings: 4

Recipe submitted by SparkPeople user SAFFSTAR.

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