Description
This Garlic Bread Leftover Turkey Pot Pie is a comforting twist on traditional pot pie, transforming dry leftover turkey into a creamy, flavorful dish topped with a buttery, garlicky cheesy bread layer. Blending the creamy turkey filling with a crispy garlic bread topping, it’s perfect for repurposing leftovers into a hearty American-style dinner.
Ingredients
Filling
- 1 tbsp olive oil
- 150g / 5 oz mushrooms, sliced 1/2cm / 1/5″ thick
- 50g / 4 tbsp butter
- 1 onion, finely chopped (brown, white, or yellow)
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped into 1cm / 1/3″ pieces
- 4 tbsp plain/all purpose flour
- 2 1/2 cups milk (any fat percentage)
- 4 cups (600g) cooked chopped turkey or chicken
- 1 1/2 cups frozen peas
- 1 tsp chicken or vegetable stock powder (or 1 cube, e.g. Vegeta powder)
- 1/4 tsp salt
- 1/2 tsp black pepper
Garlic Bread Topping
- 50g / 4 tbsp salted butter
- 2 garlic cloves, minced using a garlic press
- 5 packed cups bread chunks (~2.5cm / 1″ cubes)
- 2 tbsp parmesan cheese, grated (optional)
- 1 cup mozzarella or other melting cheese, shredded or sliced (enough to cover the top)
Instructions
- Preheat Oven: Set your oven to 180°C / 350°F (suitable for all oven types) to prepare it for baking the pot pie later.
- Prepare Garlic Bread Topping: Melt the salted butter and stir in the minced garlic. Place the bread chunks in a bowl, drizzle the garlic butter over them, and toss until well coated. Set aside to absorb the flavors.
- Brown Mushrooms: Heat olive oil in an oven-proof skillet over high heat. Add the sliced mushrooms and cook for about 4 minutes until nicely browned. Remove from skillet and set aside.
- Sauté Onion and Garlic: Lower heat to medium-high and melt 50g butter in the same skillet. Add finely chopped onion and minced garlic, cooking for 2 minutes until fragrant and softened.
- Add Carrot: Add the chopped carrots to the skillet and cook for an additional minute to begin softening them.
- Make Roux: Sprinkle in the flour and cook the mixture for 1 minute. It will form a pasty texture, which is normal.
- Add Milk and Flavorings: Gradually add half the milk while stirring quickly to dissolve the flour paste into the liquid, then add the remaining milk. Stir in the chicken or vegetable stock powder, salt, and black pepper.
- Thicken Sauce: Continue cooking for 2 to 3 minutes, stirring regularly. Watch for the sauce to begin steaming, bubbling, and thickening until it coats the back of a wooden spoon, allowing you to draw a line through it.
- Add Main Ingredients: Stir in the cooked turkey, frozen peas, and browned mushrooms, mixing everything into the creamy sauce evenly.
- Top with Garlic Bread: Evenly spread the garlic buttered bread chunks over the filling in the skillet. If using, grate parmesan cheese over the bread, then cover with shredded or sliced mozzarella or other melting cheese.
- Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes until the cheese develops brown spots. To prevent the foil from sticking to the cheese, tent foil loosely over the top and bake for an additional 10 minutes.
- Serve: Optionally sprinkle extra parmesan on top before serving. Enjoy your creamy, cheesy, and garlicky leftover turkey pot pie!
Notes
- You can use any bread for the topping, preferably a crusty bread cut into 1-inch cubes.
- Chicken can be used as a substitute for turkey if desired.
- Using an oven-proof skillet simplifies cooking from stovetop to oven without transferring dishes.
- The consistency of the roux and sauce depends on how much moisture the onions release; don’t worry if it looks dry initially.
- Use any type of milk fat percentage according to your preference or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Western
