Garlic Bread Leftover Turkey Pot Pie
User Reviews
5
Garlic Bread Leftover Turkey Pot Pie
Description
The Garlic Bread Leftover Turkey Pot Pie combines sautéed mushrooms, onion, garlic, and carrot cooked into a thickened sauce with milk and chicken stock powder. Chopped cooked turkey and peas are folded in before baking. The topping involves mixing bread cubes with melted butter and garlic, then layering them over the filling. A final sprinkling of mozzarella and optional Parmesan cheese melts into a bubbly, golden crust during baking at 350°F.
The sauce coats the ingredients with creamy thickness achieved by slowly stirring milk into a flour-butter paste, ensuring smoothness and proper consistency. The bread topping adds texture and a strong garlic note that complements the savory filling. Using leftover turkey makes for an efficient, comforting meal.
This dish serves well as a main course for casual dinners when you want a warming casserole. It provides a complete meal of protein, vegetables, and bread in one dish. It can be reheated and stores up to five days refrigerated.
For best results, use soft bread for the topping to ensure it soaks some butter and crisps nicely without becoming too hard. Adjust sauce thickness before baking if needed, as the filling will not thicken much in the oven. An ovenproof skillet or casserole dish is recommended for assembly and baked presentation.
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 minced, cloves
- 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) turkey cooked chopped or chicken
- 1 1/2 cups peas frozen
- 1 tsp chicken stock powder or 1 cube. I use Vegeta powder, or vegetable stock powder
- 1/4 tsp salt
- 1/2 tsp black pepper
Garlic Bread Topping
- 50g / 4 tbsp butter salted
- 2 garlic minced using garlic press, cloves
- 5 bread Note 1, packed, chunks about 2.5cm (1 inch) cubes
- 2 tbsp Parmesan Cheese , grated (optional)
- 1 cup mozzarella cheese or enough slices to cover most of top, or other melting cheese, shredded or sliced
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
- Soft breads work best for the topping, as they soak butter and garlic well without becoming overly hard.
- A cast iron oven-proof skillet is ideal for cooking and baking this pot pie, though a suitable casserole dish may be used.
- You can adjust the filling sauce thickness on the stovetop before baking since it won't thicken significantly in the oven.
- Leftovers keep well refrigerated for up to five days and reheat covered in an oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 359g | |
| Calories | 589cal | 29% |
| Carbohydrates | 42.6g | 14% |
| Protein | 38.6g | 77% |
| Fat | 29.3g | 45% |
| Saturated Fat | 15.2g | 76% |
| Cholesterol | 123mg | 41% |
| Sodium | 729mg | 30% |
| Potassium | 559mg | 12% |
| Fiber | 4.3g | 17% |
| Sugar | 9.2g | 18% |
| Vitamin A | 3150IU | 63% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 300mg | 30% |
| Iron | 11.9mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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