Garlic Bread Topped Leftover Turkey Pot Pie
The ultimate use for holiday leftovers! This easy, one skillet turkey pot pie features a creamy filling topped with buttery garlic bread cubes and melted cheese. Comfort food perfection!
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.
Notes
Use soft sandwich bread, not dense sourdough, for the topping. Ensure sauce is thick before baking; it won’t thicken much in the oven. Can be made ahead and frozen without the topping.