Garlic Bread Leftover Turkey Pot Pie

Leftover turkey often means sandwiches and soups, but why not elevate your leftovers into something extraordinary? Enter the Garlic Bread Leftover Turkey Pot Pie. This dish transforms your holiday leftovers into a comforting, savory pie with a delicious garlic bread crust. Perfect for those cold nights when you crave something hearty and warm, this pot pie is sure to become a new family favorite.

Preparation Steps

Making this pot pie is a bit of a process, but the results are worth it. Here’s a step-by-step guide:

1. Prepare the Garlic Bread Crust:
   • Preheat your oven to 375°F (190°C).
   • Slice the French bread or baguette into thin slices.
   • In a small bowl, combine the melted butter, minced garlic, chopped parsley, grated Parmesan cheese, salt, and pepper.
   • Brush each slice of bread with the garlic butter mixture and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Set aside.
2. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and minced garlic, sauté until translucent.
   • Add the diced carrots, potatoes, peas, and corn. Cook for about 5-7 minutes until the vegetables begin to soften.
   • Stir in the shredded turkey, thyme, and rosemary. Season with salt and pepper.
3. Create the Roux and Sauce:
   • Sprinkle the flour over the filling mixture and stir well to combine.
   • Gradually add the chicken broth, stirring constantly to prevent lumps.
   • Once the broth is incorporated, add the milk or cream and continue to stir until the sauce thickens and becomes creamy.
4. Layer the Pot Pie:
   • Transfer the filling mixture to a large baking dish.
   • Arrange the toasted garlic bread slices on top of the filling, covering the entire surface.
5. Bake the Pot Pie:
   • Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden and crispy and the filling is bubbling.
6. Let it Rest:
   • Allow the pot pie to rest for about 10 minutes before serving. This helps the filling set and makes it easier to serve.

Making the Garlic Bread Crust

The garlic bread crust is what makes this pot pie stand out. By toasting the bread slices with a flavorful garlic butter mixture, you create a crunchy, aromatic topping that perfectly complements the creamy turkey filling.

The Filling: Utilizing Leftover Turkey

Using leftover turkey not only reduces waste but also makes for a quick and easy filling. Combined with fresh vegetables and herbs, the turkey becomes the star of a hearty, comforting dish.

Creating the Roux and Sauce

The roux is essential for thickening the sauce. Be sure to stir constantly and add the liquids gradually to achieve a smooth, creamy consistency.

Layering the Pot Pie

Layering the pot pie with the garlic bread slices ensures that every bite is filled with delicious, crunchy crust and savory filling. Arrange the slices evenly to cover the entire surface.

Baking to Perfection

For a perfectly baked pot pie, keep an eye on the crust during baking. You want it to be golden and crispy, but not burnt. Cover with foil if it browns too quickly.

Serving Suggestions

Serve your Garlic Bread Leftover Turkey Pot Pie with a simple side salad or steamed vegetables. A glass of white wine or a cold beer complements this dish wonderfully.

Health Considerations

While this pot pie is indulgent, you can lighten it up by using low-fat milk and reducing the amount of butter. Adding more vegetables also boosts the nutritional value.

Variations to Try

Customize your pot pie with these variations:

• Different Meats: Substitute turkey with chicken, beef, or ham.
• Vegetarian: Use a variety of mushrooms and extra vegetables instead of meat.
• Crust Options: Try a puff pastry or traditional pie crust for a different texture.

Conclusion

Garlic Bread Leftover Turkey Pot Pie is a delicious and innovative way to use holiday leftovers. With its savory garlic bread crust and creamy filling, it’s a dish that brings comfort and joy to your table. Give it a try and enjoy a new favorite meal!

FAQs

1. Can I use other types of meat? Yes, you can substitute the turkey with chicken, beef, or ham.
2. How long does the pot pie last in the fridge? The pot pie can be stored in the fridge for up to 3 days in an airtight container.
3. Can I make this dish vegetarian? Absolutely! Replace the turkey with a mix of mushrooms and additional vegetables.
4. What other crust options can I use? You can use puff pastry, pie crust, or even biscuit dough for the topping.
5. How can I make the pot pie gluten-free? Use gluten-free bread for the crust and substitute the flour in the filling with a gluten-free alternative like cornstarch.
   Yield: 5-6

   Garlic Bread Leftover Turkey Pot Pie

   

   Print

   Leftover turkey often means sandwiches and soups, but why not elevate your leftovers into something extraordinary? Enter the Garlic Bread Leftover Turkey Pot Pie. This dish transforms your holiday leftovers into a comforting, savory pie with a delicious garlic bread crust. Perfect for those cold nights when you crave something hearty and warm, this pot pie is sure to become a new family favorite.

   Prep Time 15 minutes

   Cook Time 40 minutes

   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)
   • 2 garlic cloves , minced
   • 1 carrot , peeled, chopped into 1cm/ 1/3" pieces
   • 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 or other melting cheese, shredded or sliced (or enough slices to cover most of top)

   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.

   • Sauté 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. You'll have a pasty mix. 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, and mix into sauce.

   • Top with bread, spread to cover surface. Grate over parmesan if using, top with melting 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 bake for a further 10 minutes.

   • Serve: Sprinkle with additional parmesan if desired, then serve!

   Notes

   Bread – It’s better to use soft breads rather than artisan sourdough-type breads with really thick chewy crusts and a tight crumb. I just used an everyday bread loaf. Rolls, hamburger buns, sandwich bread – anything goes here.

   It’s hard to measure the bread required because they all have different densitie. 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).

   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.

   Nutrition Information:

   
   Amount Per Serving: Calories: 359