Leftover turkey – transformed into a Leftover Turkey Pot Pie! But not just the usual pot pie….this one is topped with leftover bread to create a scrumptious cheesy garlic bread topping.
With this on the menu for the day after holiday feasting, I really wouldn’t blame you if you secretly squirrelled away turkey just to make sure you can make this…..
Got leftover turkey? Got bits of bread lying around? Some scraps of veggies? Milk, butter and flour?
Then you can MAKE THIS! Because everything else is optional 🙂
I remade my Slow Cooker Turkey Breast a month or so ago so I could update it with better step by step photos and create a video. And ridiculously, I was so caught up making the video that I completely forgot to take photos of the cooked turkey. So I made it again.
As a result, I had a huge stash of frozen cooker turkey in my freezer. Which worked out well because every year, I like to share at least one Leftover Turkey recipe and this year, there was zero, nada, not a single scrap of Cajun Turkey leftover.
Normally for recipes I share, I decide what I’m going to make, then pop down to the shops to pick up what I need to make it. This time, I decided to do the real-deal “what’s in your fridge” approach.
No puff pastry in the freezer (odd – I normally do have some). Couldn’t be bothered to make my own pastry. However, I did have half a loaf of stale-ish bread. I always have garlic, butter, milk and flour. And cheese. ??
And thus, this Cheesy Garlic Bread Topped Leftover Turkey Pot Pie was born.
Essentially, there are no rules for the filling for this Leftover Turkey Pot Pie. I used leftover turkey, but of course chicken is a perfect substitute. I had frozen peans, a few mushrooms, carrots and onion which I used for the creamy filling (creamy – but NO CREAM! You know that’s my motto!).
The creamy sauce is made using a classic roux base – flour + butter cooked to form a paste that then thickens the milk to make a creamy sauce. I also add chicken broth to the sauce, just to add more flavour.
Top it with chunks of bread – the rougher the tears, the better because you get more nubbly golden bits. Drizzle with garlic butter, a bit of parmesan cheese if you wish, bake for a spell then top with grated cheese and bake until golden and melted…
Oops, I just realised that the order of the step by step photos above is wrong. But you get the idea!
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….
I really hope you got a turkey big enough this year. 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
- 1 tbsp olive oil
- 150 g / 5 oz mushrooms , sliced
- 4 tbsp / 50 g butter
- 1/2 large onion , finely chopped (brown, white, yellow)
- 1 carrot , peeled and finely chopped
- 2 garlic cloves , minced
- 4 tbsp flour
- 2 cups milk
- 1/2 cup chicken broth (or more milk + 1 bouillon cube crumbled)
- 4 cups cooked shredded or chopped turkey or chicken , packed tightly
- 1 1/2 cups frozen peas
- 50 g / 4 tbsp salted butter
- 2 garlic cloves , minced
- 5 packed cups bread chunks (Note 1)
- 2 tbsp parmesan cheese , grated (optional)
- 3/4 cup+ grated cheese
Preheat oven to 180C/350F.
Topping: Place butter and garlic in a heatproof jug and microwave to melt butter. Leave in microwave while preparing pie.
Heat oil in a skillet over high heat. Add mushrooms and cook until browned. Remove.
Lower heat to medium. Melt butter in skillet. When foaming, add onion, carrot and garlic. Cook for 3 minutes until carrot and onion is softened.
Add flour, cook for 1 minute - don't worry if it looks dry.
Add about 3/4 cup of milk and mix quickly to dissolve the paste into the liquid. It should thicken quite quickly. Add remaining liquid and stir.
Increase heat to medium high. Cook for 5 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken.
Once the sauce coats the back of the wooden spoon, take it off the stove. (Note 2)
Add turkey, peas, mushrooms, salt and pepper. Stir.
Top with bread. Drizzle over garlic butter. Sprinkle over parmesan.
Bake for 10 minutes or until bread is starting to go golden and crunchy. Remove from oven, top with cheese, then bake for a further 10 minutes until cheese is melted and golden. (Note 3)
Rest for 5 minutes before serving.
1. I tore chunks into approx 2cm / 4/5" cubes. You need enough to cover the surface of the pie.
2. 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. 🙂
3. The reason I bake in two parts is to make the top a bit crunchy. Otherwise it's all soft because it's covered in cheese the whole time. The crunch is GOOD!!!
4. Nutrition per serving, assuming 6 servings. I totally thought it was going to be way worse than this - score!
LIFE OF DOZER
The gleam in those eyes as he dreams of doing a face plant in that pie…..