If you’re sitting on some leftover turkey and craving something cozy, comforting, and downright delicious, then you’re going to love this Garlic Bread Leftover Turkey Pot Pie Recipe. It’s a beautiful way to turn simple leftovers into a meal that feels like a celebration, packed with creamy filling, melty cheese, and that irresistible garlic bread topping that just takes it over the edge. I remember the first time I made this; my family couldn’t stop raving about it, and I’m betting you’ll feel the same way.
Why You’ll Love This Recipe
- Transforms Leftovers: Gives leftover turkey a delicious new life with creamy sauce and a crispy garlic bread topping.
- Comfort Food Done Right: Combines classic pot pie heartiness with the irresistible charm of garlic bread.
- Easy and Flexible: Uses simple ingredients and allows for customization depending on what you have on hand.
- Family Favorite: Once I made this, it instantly became a dinner table hit that everyone asks for again and again.
Ingredients You’ll Need
All of these ingredients come together perfectly to create that rich pot pie filling with a crispy, garlicky bread topping that’s just irresistible. You’ll find you probably already have most of these pantry staples, which makes this recipe even better for using up those leftovers.
- Olive oil: For browning mushrooms and adding a subtle fragrant base.
- Mushrooms: They add earthiness and texture, but you can skip if you’re not a fan.
- Butter: Key for sautéing and making a luscious roux.
- Onion: Adds sweetness and depth when cooked down gently.
- Garlic cloves: Both in the filling and butter topping for that signature flavor punch.
- Carrot: Gives a touch of natural sweetness and color.
- Flour: To thicken the sauce and give it that silky pot pie consistency.
- Milk: The creamy base – any fat percentage works fine here.
- Cooked turkey or chicken: The star of the show – leftovers work perfectly and make this super satisfying.
- Frozen peas: A pop of color and sweetness that brightens the filling.
- Chicken or vegetable stock powder: Boosts the savory flavor without extra hassle.
- Salt and black pepper: Essentials for seasoning just right.
- Salted butter (for topping): Makes the garlic bread topping rich and flavorful.
- Bread chunks: Soft bread cubes tossed in garlicky butter – that golden crunchy crown on your pot pie.
- Parmesan cheese (optional): Adds a sharp, nutty note to the topping if you like a little extra umami.
- Mozzarella or other melting cheese: Creates that gooey cheese layer we all crave on top.
Variations
I love how adaptable this Garlic Bread Leftover Turkey Pot Pie Recipe is. Over time, I’ve played around with it to suit whatever I had in the fridge and to cater to what my family loves. Give your version a personal twist – that’s part of the fun!
- Use different proteins: I sometimes swap turkey for leftover rotisserie chicken or even ham. It works beautifully and keeps me from wasting any bits.
- Vegetarian version: Skip the turkey entirely and add extra mushrooms, peas, and maybe some cubed potatoes to keep it hearty.
- Cheese mix-up: Try adding sharp cheddar or gruyere instead of mozzarella for a deeper flavor profile. My family goes crazy when I do this!
- Add herbs: Fresh thyme or rosemary stirred into the sauce can elevate the flavor and give it a cozy, aromatic feel.
How to Make Garlic Bread Leftover Turkey Pot Pie Recipe
Step 1: Prepare the Garlic Bread Topping
Start by melting the salted butter and mixing in minced garlic – this is where that incredible aroma starts. Then toss your bread chunks in this garlicky butter, ensuring every piece gets coated. If you use regular soft sandwich bread, cutting it into cubes about an inch across is perfect. Set this aside; these will form the crispy, flavorful topping that makes this pot pie so special.
Step 2: Brown the Mushrooms
Heat some olive oil in your oven-proof skillet over high heat. Throw in the sliced mushrooms and let them cook undisturbed until they get a lovely golden-brown on their edges, about 4 minutes. This step adds a deep, earthy flavor and a nice texture contrast.
Step 3: Sauté Onions, Garlic, and Carrots
Turn the heat down to medium-high and melt butter in the same skillet. Add finely chopped onions and minced garlic, cooking them until fragrant — around 2 minutes. Then add chopped carrots and cook for another minute. This aromatic base is what brings everything together.
Step 4: Make Your Roux and Sauce
Sprinkle in the flour and cook it briefly for about a minute to remove that raw flour taste. It’ll look a bit pasty, but don’t worry – that’s what a good roux looks like! Slowly add half the milk while stirring continuously to dissolve the paste smoothly. Then pour in the rest of the milk and stir well. Season with the stock powder, salt, and pepper.
Step 5: Thicken the Sauce and Add Fillings
Cook the sauce, stirring often, until it’s steaming and thick enough to coat the back of a wooden spoon. This usually takes 2-3 minutes. Add your chopped turkey, frozen peas, and browned mushrooms, mixing everything together. This creamy, savory filling is the soul of your pot pie.
Step 6: Assemble and Bake
Spread the turkey filling evenly in the skillet. Then layer your garlic bread chunks on top, making sure they cover the surface. For extra indulgence, grate Parmesan over the bread and sprinkle your shredded mozzarella (or chosen melting cheese) on top. Pop the skillet into the preheated oven at 180°C (350°F).
Bake for 12-15 minutes until the cheese starts to brown and bubble. If the cheese looks like it might stick to the foil, tent it loosely after browning and bake for another 10 minutes. This way, the topping crisps up without burning or sticking.
Once baked, sprinkle a little more Parmesan if you want that extra flavor pop, then dig in!
Pro Tips for Making Garlic Bread Leftover Turkey Pot Pie Recipe
- Don’t Overload the Bread Topping: Too thick a layer can get soggy inside; one layer of cubes ensures a perfect crispy crust.
- Adjust Sauce Thickness: If your filling seems too runny before baking, just cook it a bit longer on the stove – it won’t thicken much in the oven.
- Use an Oven-Proof Skillet: My cast iron skillet works perfectly, but if you don’t have one, any ovenproof casserole dish will do.
- Garlic Butter Mix: Pressing garlic rather than mincing gives more garlic flavor and avoids those big chunks that can overwhelm some bites.
How to Serve Garlic Bread Leftover Turkey Pot Pie Recipe
Garnishes
I like to sprinkle a little fresh parsley or chopped chives on top after baking—it adds a fresh green pop of color and mild brightness that balances the rich flavors. A light dusting of extra Parmesan doesn’t hurt either if you want to double down on cheesy goodness!
Side Dishes
This savory pot pie pairs beautifully with light, crisp sides like a fresh green salad with lemon vinaigrette or roasted Brussels sprouts. Sometimes I serve it alongside steamed green beans or even a simple tomato and cucumber salad to cut through the richness.
Creative Ways to Present
For holidays or special dinners, I’ve made this in individual ramekins and topped each with garlic bread cubes—makes for a fun personalized serving. Another idea: sprinkle your favorite crushed nuts or breadcrumbs on top for an extra crunch. Trust me, your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
My family usually has leftovers because the portions are generous! I store the pot pie in an airtight container or cover the skillet tightly with foil and keep it in the fridge. It stays great for up to five days—perfect for quick lunches or second dinners.
Freezing
I’ve also frozen this pot pie—just assemble it but don’t bake, cover tightly with plastic wrap and foil, and freeze. When ready to eat, bake from frozen by increasing the baking time by about 15-20 minutes. It’s a great way to prep meals ahead of time!
Reheating
Reheat leftovers in the oven at 350°F (180°C) covered with foil to keep the garlic bread topping from drying out, about 15-20 minutes, or until heated through. Microwaving works in a pinch but can soften the crispy topping—oven reheating keeps that crunch intact.
FAQs
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Can I use store-bought rotisserie chicken instead of turkey?
Absolutely! Rotisserie chicken is a fantastic substitute and makes this dish even easier to put together since it’s pre-cooked and flavorful. Just chop it up and use it as you would turkey in the recipe.
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What kind of bread works best for the garlic bread topping?
I recommend using soft, everyday bread like sandwich bread, rolls, or hamburger buns because they soak up the garlic butter well and crisp up nicely. Avoid dense sourdough or crusty artisan breads with thick, chewy crusts as they don’t soften as well.
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Can I make this recipe dairy-free?
Yes, you can substitute the milk and butter with plant-based alternatives like almond milk and dairy-free margarine. Use a dairy-free cheese or skip the cheese topping altogether. The pot pie will still be delicious.
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How do I prevent the garlic bread topping from getting soggy?
Keep the bread topping to a single layer and make sure it’s well coated in the garlic butter before baking. Also, avoid using too much sauce underneath as excess moisture can make the bread less crisp. Baking it uncovered at the end helps achieve a nice golden crust.
Final Thoughts
This Garlic Bread Leftover Turkey Pot Pie Recipe is such a gem when it comes to comforting home cooking that’s easy and satisfying. It turns those leftovers into a meal that feels both nostalgic and fresh. Every time I make this, I love watching my family dig in eagerly, and I hope it becomes one of your go-to recipes too. Give it a try—you’ll soon see why it’s a staple in my kitchen and, hopefully, in yours as well!
Print
Garlic Bread Leftover Turkey Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American, Western
Description
This Garlic Bread Leftover Turkey Pot Pie is a comforting and delicious way to repurpose leftover turkey, combining tender turkey and vegetables in a creamy sauce topped with buttery garlic bread and melted cheese. Perfect for a cozy dinner, it features browned mushrooms, a rich roux-based sauce, and a crunchy herb-garlic bread topping baked until golden and bubbly.
Ingredients
Filling
- 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 plain/all-purpose flour
- 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, preferably 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 (preferably soft bread like sandwich bread or rolls)
- 2 tbsp parmesan cheese, grated (optional)
- 1 cup mozzarella or other melting cheese, shredded or sliced (enough to cover most of the top)
Instructions
- Preheat Oven: Set your oven to 180°C / 350°F (all oven types) to preheat while you prepare the pie.
- Prepare Topping: Stir together melted salted butter and minced garlic in a small bowl. Place the bread chunks in a separate bowl, drizzle the garlic butter over them, and toss to coat evenly. Set aside.
- Brown Mushrooms: Heat olive oil in an oven-proof skillet over high heat. Add sliced mushrooms and cook for about 4 minutes or until they turn golden brown. Remove mushrooms from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium-high and melt butter in the same skillet. Add finely chopped onion and minced garlic, cooking for 2 minutes until softened and fragrant. Add the chopped carrot and cook for an additional 1 minute.
- Add Flour: Sprinkle flour over the vegetables and cook for 1 minute, stirring frequently to create a roux. The mixture will look pasty and possibly dry; this is normal.
- Make Roux and Add Milk: Gradually pour in half of the milk while stirring quickly to dissolve the flour paste into a smooth mixture. Add the remaining milk and continue stirring. Sprinkle in the stock powder, salt, and black pepper, stirring to combine.
- Thicken Sauce: Cook the sauce for 2 to 3 minutes, stirring regularly. The sauce should steam and bubble slightly and thicken to coat the back of a wooden spoon; you can draw a line through the sauce as a test.
- Add Turkey, Peas, and Mushrooms: Stir in the cooked chopped turkey, frozen peas, and browned mushrooms until everything is evenly mixed into the sauce.
- Assemble Topping: Spread the garlic buttered bread chunks evenly over the surface of the turkey filling in the skillet. If using, sprinkle grated parmesan cheese on top, followed by a layer of shredded or sliced mozzarella or other melting cheese to cover most of the top.
- Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes, or until the cheese develops golden brown spots. To prevent the cheese from sticking to foil, tent lightly with foil and bake for an additional 10 minutes if desired for thorough heating and melting.
- Serve: Optionally sprinkle with extra parmesan cheese before serving warm. Enjoy this comforting pot pie straight from the skillet.
Notes
- Use soft breads like sandwich bread, rolls, or hamburger buns for topping; avoid dense artisan sourdough with a thick crust for best texture.
- An oven-proof 26cm (10.25 inch) cast iron skillet works perfectly; alternatively, use a 2.5 liter (2.5 quart) casserole dish.
- If sauce is too runny after combining filling ingredients, reheat gently on stovetop to thicken to your preference. Adding cheese can also help thicken the sauce.
- Refrigerate leftovers for up to 5 days. Reheat covered in the oven for best texture or use a microwave.
- Nutritional values are approximate per serving, assuming 6 servings.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
