Turkey and Mushroom Filo Pie

 Turkey and Mushroom Filo Pie from Dean Edwards' Feelgood Family Food

There’s nothing more comforting than a luscious pie with a velvety filling. I use fresh herbs to bring flavour to my turkey pie, but you can substitute dried herbs if you prefer – just use half the amount. It doesn’t matter much what kind of mushrooms you use. They all have different flavours so experiment and find out what you like best. You can also make a large pie instead of individual ones if you prefer.

For how many? Serves 4


  • 500g turkey breast, cut into cubes
  • 1 heaped tbsp plain flour
  • 1–2 tsp coconut oil
  • 250g mixed mushrooms, such as chestnut, Portobello or shiitake, sliced
  • 1 leek, shredded
  • 2 garlic cloves, crushed
  • 5 sprigs of fresh thyme
  • 300ml chicken stock
  • 1 tsp English mustard
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp low-fat cream cheese
  • 4 sheets of filo pastry
  • 15g butter, melted
  • sea salt
  • black pepper


1 Put the cubes of turkey in a bowl. Season the flour, add it to the bowl and toss so that the turkey cubes are coated with flour. Heat the oil in a large pan and brown the turkey all over – do this in batches so you don’t overcrowd the pan, setting each batch aside on a plate while you brown the rest.

2 Brown the mushrooms in the same pan, then add the leek, garlic and thyme and continue cooking for a few more minutes until the veg have softened.

3 Pour in the stock and bring it to a simmer, then put the turkey back in the pan and add the mustard and tarragon. Cook for 10–15 minutes, then stir in the cream cheese and season with salt and pepper. Preheat the oven to 190°C/170°C Fan/Gas 5.

4 Divide the turkey mixture into 4 individual ovenproof dishes, then top each one with a scrunched up sheet of filo. Brush the filo with melted butter. Bake the pies in the preheated oven for 20–25 minutes or until golden brown. These are lovely served with seasonal greens and roasted carrot

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