Garlic Bread Leftover Turkey Pot Pie

Day-old turkey is quite dry. So smothering in a creamy béchamel sauce for Leftover Turkey Pot Pie is an excellent way to transform it! Adapted from my classic Chicken Pot Pie, this also makes use of leftover bread for a cheesy garlic bread topping. Dull leftovers? Never around here! Leftover Turkey Pot Pie Got leftover turkey?* Got... Get the Recipe The post Garlic Bread Leftover Turkey Pot Pie appeared first on RecipeTin Eats.

Garlic Bread Leftover Turkey Pot Pie
Overhead photo of Leftover Turkey Pot Pie, fresh out of the oven

Day-old turkey is quite dry. So smothering in a creamy béchamel sauce for Leftover Turkey Pot Pie is an excellent way to transform it! Adapted from my classic Chicken Pot Pie, this also makes use of leftover bread for a cheesy garlic bread topping.

Dull leftovers? Never around here!

Overhead photo of Leftover Turkey Pot Pie, fresh out of the oven

Leftover Turkey Pot Pie

Got leftover turkey?* Got bits of bread lying around? Some scraps of veggies? Milk, butter and flour?

Then you can MAKE THIS Turkey Pot Pie! Because everything else is optional ????

Well, a melty cheese topping does rate quite highly in the “optional” part, to nobody every complains whenever normal cheeseless garlic bread makes an appearance so I doubt anyone would complain here either….

* Chicken, of course, makes the perfect alternative here.

Leftover Turkey Pot Pie with garlic bread topping in a bowl, ready to be eaten

This recipe came to be with a crunchy buttery bread topping rather than puff pastry that Chicken Pot Pie is traditionally made with because the year I originally published this recipe I had a load of stale bread lying around and no puff pastry.

And I’m glad I did, because the garlic bread topping totally MAKES it!!!

What goes in Leftover Turkey Pot Pie

Here’s what you need to make this. Any veg, any melting cheese!

Ingredients in Leftover Turkey Pot Pie
  • Cooked turkey or chicken – if you’re wondering what the difference actually is between the two (other than the fact that turkey can be 2x, 5x bigger!!), the answer is very little. Turkey meat has a slightly deeper flavour, but most people can’t tell the difference. I find chicken meat is slightly more tender, being that’s it’s a smaller bird. But with leftovers, one can barely tell the difference.

And in fact, the meat shown below in the container above is in fact chicken, being that I didn’t make a new turkey recipe this year (given the current environment and all).

  • Milk, butter, flour and stock powder – to make the creamy white sauce we use to smother everything in this pie.
  • Vegetables – I’ve used carrot, frozen peas and mushrooms because that’s what I had on the day when I first shared this recipe. You can use any vegetables you have that you think will taste nice in a creamy sauce.
  • Garlic and onion – essential flavour base for virtually every savoury dish around these parts!

Cheesy garlic bread topping

While the filling is delicious, I’m not going to lie to you – the topping steals the show. It’s essentially cheesy garlic bread. The top gets beautiful and golden and the underside soaks up the creamy sauce…. UGH! It’s so good!

Here’s what you need:

Ingredients for garlic bread topping of Leftover Turkey Pot Pie
  • Bread – any bread is fine here. If you have a loaf or rolls, tear it into chunks. If you have pre-sliced bread, layer it overlapping so it covers the whole filling;
  • Garlic and butter – fresh garlic is best, always. Jarred garlic is fine as a substitute, but it’s never the same – it’s more sour and doesn’t have a fresh garlic flavour. Garlic press makes short work of mincing garlic (I use Zyliss, as listed in my Essential Kitchenware post!);
  • Parmesan – just a little sprinkle for a boost of extra flavour, like we do for Chicken Parmesan, Baked Ziti. Entirely optional – but if you’ve got it, I recommend it!
  • Cheese – any cheesed you have is fine here, anything that melts! I wanted to use up mozzarella cheese slices I had (error in judgement purchase) but it’s always better to shred your own. It melts better – pre sliced gets a bit of a skin on it, and pre-shredded just doesn’t melt as well as freshly shredded.
From picking up cheesy garlic bread topping of Leftover Turkey Pot Pie

How to make Leftover Turkey Pot Pie

The making part is a streamlined version of Chicken Pot Pie because we’re using leftover cooked turkey or chicken instead of making it from scratch.

How to make Leftover Turkey Pot Pie
  1. Garlic butter – simply by mixing melted butter and crushed garlic (use a garlic crusher here to extract best flavour – see the Zyliss I use in my Essential Kitchenware post);
  2. Garlic bread topping – toss chunks of bread with the garlic butter;
  3. Cook mushrooms first then remove – so we can get a nice golden brown colour on them = tastier. If you cook them later, they don’t brown because the pot is too crowded;
  4. Flavour base then roux – saute garlic and onion in butter, then carrot, to make a flavour base. Then add the flour and stir it in to make a sludge;
  5. Make creamy sauce – pour half the milk in while stirring constantly, this help ensure your sauce is lump free as it will transform into a “paste” like mixture that the flour mixes into more easily. Then stir in the rest of the milk and the “paste” will dissolve into the milk = lump free! (However, if you do have some flour lumps, just grab a whisk and whisk it back and forth rapidly, it will remove lumps quick smart); and
  6. Thicken – stir leisurely as it comes to heat, and as it gets hot and steamy it will thicken quite quickly. Cook it until the sauce is thick enough so you can draw a path across the back of a wooden spoon (held vertically, not flat).

Now, sauce done, it’s just a matter of adding the turkey and assembling!

How to make Leftover Turkey Pot Pie
  1. Make filling – Add turkey, frozen peas (no need to thaw) and mushrooms then toss well;
  2. Top with garlic bread – spread the filling out so it’s flat, then top with the garlic bread chunks;
  3. Cheesy goodness – sprinkle with parmesan then top with the melting cheese – I’ve used mozzarella slices today because I had it. They were pre-sliced which I don’t like, it doesn’t melt as well as slicing or shredding your own. But it had to be used. The top of the cheese got more of a “skin” on it than ideal once melted; and
  4. Bake! Half the time uncovered to get nice brown spots on the cheese, then covered so the cheese doesn’t get any browner but it gives everything a chance to bubble together nicely.

Then pull it out of the oven and dig in!

Leftover Turkey Pot Pie in a skillet, fresh out of the oven

Mmmmm, that combination of creamy filling and that buttery cheesy garlic bread topping… it’s to die for!

Close up of spoon scooping creamy filling of Leftover Turkey Pot Pie

I really hope you got a turkey big enough this year so you have enough leftovers to make this! My rule of thumb is around 250g / 8oz raw turkey per person (shrinks by about 20% once cooked). Multiply that by the number of guests you are catering for.

Then double it. That way, you will know for sure that you’ll have enough turkey leftover to make this Leftover Turkey Pot Pie. ????– Nagi x

Watch how to make it

Leftover Turkey Pot Pie
Print

Garlic Bread Leftover Turkey Pot Pie

Leftover turkey is quite dry, given it's a lean meat. So smothering it in a creamy sauce for a Turkey Pot Pie is ideal! This is like a cross between Chicken Pot Pie and Cheesy Garlic Bread. While the filling is delicious, that buttery garlicky cheesy topoping steals the show – love how it gets soaked with the creamy white sauce!!
Use whatever veggies you want. And of course, chicken is a straight up substitute for turkey.
Course Dinner
Cuisine American, Western
Keyword leftover turkey pot pie, leftover turkey recipe, turkey recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 -6
Calories 589cal
Author Nagi | RecipeTin Eats

Ingredients

  • 1 tbsp olive oil
  • 150g / 5 oz mushrooms , sliced 1/2cm / 1/5" thick
  • 50g / 4 tbsp butter
  • 1 onion , finely chopped (brown, white, yellow)
  • 1 carrot , peeled, chopped into 1cm/ 1/3" pieces
  • 2 garlic cloves , minced
  • 4 tbsp flour (plain/all purpose)
  • 2 1/2 cups milk (any fat % fine)
  • 4 cups (600g) cooked chopped turkey or chicken
  • 1 1/2 cups frozen peas
  • 1 tsp chicken or vegetable stock powder (or 1 cube. I use Vegeta powder)
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Garlic Bread Topping

  • 50g / 4 tbsp salted butter
  • 2 garlic cloves , minced using garlic press
  • 5 packed cups bread chunks ~2.5cm/1" cubes (Note 1)
  • 2 tbsp parmesan cheese , grated (optional)
  • 1 cup mozzarella cheese, shredded or sliced (or enough slices to cover most of top, anything that melts)

Instructions

  • Preheat oven to 180°C/350°F (all oven types)
  • Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.
  • Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned – about 4 minutes. Remove.
  • Saute garlic & onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes.
  • Add carrot then cook for 1 minute.
  • Add flour, cook for 1 minute – don't worry if it looks dry (depends how sweaty your onions get).
  • Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid (this happens quite quickly). Add remaining liquid and stir. Add stock powder, salt and pepper, stir.
  • Thicken sauce: Cook for 2 – 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it (see video, Note 3)
  • Add turkey, peas and mushrooms, stir.
  • Top with bread, spread to cover surface. Grate over parmesan if using, top with cheese.
  • Bake: Bake for 12 – 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn't stick to the cheese, then make for a further 10 minutes.
  • Serve: Sprinkle with parmesan if desired, then serve!

Notes

1. Bread – better to use soft breads rather than artisan breads with really thick chewy crusts. I just used an everyday bread loaf. Rolls, hamburger buns, sandwich bread – anything goes here.
Hard to measure the bread required because they all have different densities, you just need enough to cover the surface of the pie, one layer. If using sliced bread, just cut them into 3cm / 1.5″ squares then layer them overlapping slightly, and drizzled with butter (too hard to toss).
2. Skillet – I use my Lodge 26cm/10.25″ cast iron skillet, it is perfect for this sort of job. See My Essential Kitchenwares for more information.
If you don’t have one in a similar size that’s oven proof, make this in a 2.5L/2.5 quart casserole dish (10 cups).
3. Don’t stress about sauce thickness, it’s easy to adjust. Once you stir the turkey etc in, whatever the consistency of the sauce is, that’s how it will be once out of the oven. It does not thicken much in the oven – cook time is short plus no air vents for evaporation to allow sauce to thicken. If the filling is too runny for your taste, just pop it back on the stove (with turkey etc) and cook until thickened to your taste.
You can also thicken the filling with CHEESE. ????
4. Nutrition per serving, assuming 6 servings. I totally thought it was going to be way worse than this – score!

Nutrition

Serving: 359g | Calories: 589cal | Carbohydrates: 42.6g | Protein: 38.6g | Fat: 29.3g | Saturated Fat: 15.2g | Cholesterol: 123mg | Sodium: 729mg | Potassium: 559mg | Fiber: 4.3g | Sugar: 9.2g | Vitamin A: 3150IU | Vitamin C: 9.1mg | Calcium: 300mg | Iron: 11.9mg

Originally published November 2016. Updated with new photos and recipe video in November 2020.

Life of Dozer

Nothing has changed in the 4 years since I first shared this recipe – The gleam in those eyes as he dreams of doing a face plant in that pie….. Now (2020):

Dozer Leftover Turkey Pot Pie

…. and back then (2016).

dozer-turkey-pot-pie

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