Let’s be honest: the turkey dinner is magnificent, but the true culinary victory often comes the day after. That moment when you face a fridge full of leftovers and think, “Now what?” This Garlic Bread Topped Turkey Pot Pie is the glorious, garlicky answer. Born from the annual post Thanksgiving quest to create something new from the feast, this recipe transforms humble leftover turkey into the ultimate comfort food encore. Forget the soggy sandwiches; we’re crafting a creamy, savory filling bubbling beneath a crust of buttery, garlicky bread cubes and melted cheese. It’s a one skillet wonder that feels like a whole new celebration, and it just might become your new favorite tradition.
Flavor Profile: This is the epitome of cozy, savory satisfaction. Imagine a rich, creamy, and herbaceous gravy, studded with tender turkey, sweet peas, and earthy mushrooms. Now, picture that nestled under a topping of golden, garlic butter toasted bread cubes that soak up the sauce just enough, topped with a bubbly blanket of stretchy, salty mozzarella cheese. Every bite is a perfect harmony of textures: the velvety, luscious filling, the crisp tender, garlicky bread, and the gooey, melted cheese. It’s deeply savory, comforting, and irresistibly decadent; a warm hug in a skillet that celebrates the leftovers more than the original meal.
Expert Tips for the Perfect Skillet Pie
- The Bread Matters: Use a soft, everyday loaf of white or wheat sandwich bread, not a dense, chewy artisan sourdough. The soft bread soaks up the garlic butter beautifully and toasts to a perfect golden crisp without becoming too hard. Stale bread works exceptionally well!
- Master the Roux: When you add the flour to the butter and vegetables, cook it for a full minute while stirring. This cooks out the raw flour taste and is the foundation of your sauce’s thickness. When you add the milk, add it in two parts, whisking vigorously after each addition to ensure a perfectly smooth, lump free gravy.
- Sauce Thickness is Key: The sauce should coat the back of a spoon thickly enough that you can draw a line through it with your finger (the “line test”). Remember: the filling will not thicken significantly in the oven. If it seems too thin after adding the turkey, simply simmer it on the stove for a few more minutes until it reaches your desired consistency.
- Brown the Mushrooms Properly: Don’t rush the mushrooms! Sauté them in a hot skillet without crowding until they release their moisture and develop a deep, caramelized brown color. This step builds a foundation of rich, umami flavor that elevates the entire dish.
Make Ahead, Storage & Freezing
- Make Ahead: You can prepare the entire filling (through Step 7) up to 2 days in advance. Let it cool, then store it covered in the fridge. When ready to bake, reheat the filling gently on the stove, transfer to your oven safe dish, add the bread and cheese topping, and bake as directed.
- Storage & Reheating: Leftovers will keep in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the whole skillet with foil and reheat in a 350°F oven for 15-20 minutes until bubbly.
- Freezing: This pie freezes brilliantly for future cozy dinners. Assemble the pie without the bread and cheese topping. Freeze the cooled filling in an airtight container for up to 3 months. Thaw overnight in the fridge, transfer to an oven safe dish, heat through, then add the fresh bread and cheese topping and bake as directed.
Step by Step Instructions
1Prep Oven & Topping: Preheat your oven to 350°F (175°C). In a small bowl, melt the butter for the topping and stir in the minced garlic. Place your bread cubes in a large bowl, drizzle the garlic butter over them, and toss gently to coat. Set aside.
2Brown the Mushrooms: Heat the olive oil in a large (10-12 inch), oven proof skillet over medium high heat. Add the sliced mushrooms in a single layer and cook, without stirring too often, for 4-5 minutes until they are deeply browned. Remove from the skillet and set aside.
3Sauté Aromatics: In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and chopped carrot and cook for another 2 minutes.
4Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1 full minute. The mixture will look pasty.
5Create the Sauce: While whisking constantly, slowly pour in half of the milk. Whisk vigorously until the flour paste is completely dissolved and smooth. Then whisk in the remaining milk. Add the stock powder (or crumbled bouillon cube), salt, and pepper. Bring to a gentle simmer, whisking frequently, and cook for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.
6Combine Filling: Add the chopped leftover turkey, frozen peas, and the browned mushrooms to the skillet. Stir gently until everything is evenly coated in the creamy sauce. Remove from heat.
7Add the Topping: Scatter the garlic butter bread cubes evenly over the entire surface of the filling. Sprinkle the grated Parmesan (if using) over the bread, then cover everything with the shredded mozzarella cheese.
8Bake to Perfection: Transfer the skillet to the preheated oven. Bake, uncovered, for 12-15 minutes until the cheese is melted and has golden spots. Then, loosely tent the skillet with aluminum foil (to prevent over browning) and bake for an additional 10 minutes, or until the filling is bubbly around the edges.
9Serve: Let the pot pie rest for 5 minutes before serving. This allows the filling to set slightly for perfect scooping.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: Use a 1:1 gluten free all purpose flour blend for the roux. For the topping, use your favorite gluten free bread, cut into cubes.
- Dairy Free: Use a plant based butter (like Miyoko’s or Earth Balance) and unsweetened, unflavored almond, oat, or soy milk. For the cheese, use your favorite melty dairy free mozzarella shreds.
- Common Substitutes: Turkey: Cooked chicken or even shredded rotisserie chicken is perfect. Mushrooms: Omit them or use a cup of frozen corn or diced celery. Fresh Herbs: Stir in a tablespoon of chopped fresh thyme, sage, or parsley with the turkey for an extra flavor boost. Bread: Day old dinner rolls, hot dog buns, or even baguette pieces work great.
Serving Suggestions
This pot pie is a hearty, complete meal in a skillet, but a simple side can round it out perfectly.
- Side Dish Pairings: A bright, crisp green salad with a tangy vinaigrette is the ideal contrast to the rich, creamy pie. For something heartier, simple roasted Brussels sprouts or garlic green beans are fantastic.
- Wine/Drink Pairing: A medium bodied Chardonnay or a crisp, dry Rosé pairs beautifully. For a non alcoholic option, sparkling apple cider or a tart cranberry spritzer complements the Thanksgiving flavors.
Frequently Asked Questions (FAQ)
- I don’t have an oven proof skillet. Can I still make this?
Absolutely! Prepare the filling in any large pot or deep skillet. Then, transfer the filling to a standard 9×13 inch baking dish or a 2.5 quart casserole dish before adding the topping and baking. - Can I use store bought gravy instead of making a roux?
You can, but homemade is superior for flavor and texture. If using store bought, you’ll need about 3 cups. Skip the flour and milk steps. Sauté the vegetables, then stir in the gravy, turkey, and peas. Heat through, then top and bake. - My sauce is too thin/thick. How do I fix it?
Too thin: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the simmering filling and cook for 1-2 minutes until thickened. Too thick: Simply stir in a splash of additional milk or chicken broth until it reaches your desired consistency. - Can I make individual pot pies?
Yes! Divide the filling among oven safe ramekins or small bowls. Top each with bread cubes and cheese. Bake at the same temperature for 10-15 minutes, until bubbly and golden.
Recommended Equipment
- Large (10-12 inch) Oven Proof Skillet: A cast iron or stainless steel skillet is ideal for going from stovetop to oven.
- Wooden Spoon or Silicone Spatula
- Whisk
- Measuring Cups and Spoons
Garlic Bread Topped Leftover Turkey Pot Pie
Ingredients
- For the Filling:
- 1 tbsp olive oil
- 5 oz 150g cremini or white mushrooms, sliced
- 4 tbsp 50g unsalted butter
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 1 large carrot diced
- 4 tbsp all-purpose flour
- 2 ½ cups milk whole or 2%
- 4 cups about 1 lb cooked turkey or chicken, chopped
- 1 ½ cups frozen peas
- 1 tsp chicken or vegetable stock powder or 1 bouillon cube
- ¼ tsp salt
- ½ tsp black pepper
- For the Garlic Bread Topping:
- 4 tbsp 50g salted butter, melted
- 2 garlic cloves minced
- 5 cups soft bread cut into 1 inch cubes (about ½ a loaf)
- 2 tbsp grated Parmesan cheese optional
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C). For topping, mix melted butter and garlic. Toss with bread cubes in a bowl. Set aside.
- Heat oil in a large oven proof skillet over medium high. Cook mushrooms until browned, 4-5 mins. Remove.
- In same skillet, melt 4 tbsp butter over medium heat. Add onion, cook 3-4 mins until soft. Add garlic and carrot, cook 2 mins.
- Sprinkle flour over vegetables, stir 1 minute. Whisking constantly, slowly pour in half the milk until smooth. Whisk in remaining milk. Add stock powder, salt, pepper.
- Simmer sauce 3-5 mins, whisking, until thickened (coats spoon). Stir in turkey, peas, and browned mushrooms.
- Scatter garlic bread cubes over filling. Sprinkle with Parmesan, then cover with mozzarella.
- Bake 12-15 mins until cheese is golden. Tent with foil, bake 10 more mins until bubbly. Rest 5 mins before serving.
