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Leftover turkey pot pie with cheesy garlic bread topping in a cast iron skillet fresh from the oven

Garlic Bread Topped Leftover Turkey Pot Pie

A creamy, comforting pot pie made with leftover turkey smothered in a rich bechamel sauce and topped with buttery cheesy garlic bread. Ready in under an hour using simple pantry staples.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Western
Calories: 589
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 5 oz mushrooms sliced 0.5 inch thick
  • 4 tbsp butter for the filling
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot peeled and chopped into 0.5-inch pieces
  • 4 tbsp all-purpose flour
  • 2.5 cup milk any fat percentage
  • 4 cup cooked turkey or chicken chopped, about 1.25 lbs
  • 1.5 cup frozen peas no thawing needed
  • 1 tsp chicken or vegetable stock powder or 1 cube
  • 0.25 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp salted butter for the garlic bread topping
  • 2 garlic cloves minced, for the topping
  • 5 cup bread chunks about 1-inch cubes, use soft everyday bread such as rolls, sandwich bread, or hamburger buns
  • 2 tbsp parmesan cheese grated, optional
  • 1 cup mozzarella shredded or sliced, enough to cover the top

Equipment

  • 10 to 10.5 inch oven-proof skillet (cast iron preferred)
  • Large mixing bowl
  • Wooden spoon
  • Garlic press

Method
 

  1. Preheat oven to 350 degrees F.
  2. Melt the topping butter and stir in the minced garlic. Add bread chunks to a bowl and pour the garlic butter over them. Toss until every piece is coated. Set aside.
  3. Heat olive oil in an oven-proof skillet over high heat. Add mushrooms and cook for about 4 minutes until golden brown. Remove from the skillet and set aside.
  4. Reduce heat to medium-high. Melt the filling butter in the same skillet. Add onion and garlic and cook for 2 minutes, stirring, until softened.
  5. Add the carrot and cook for 1 more minute, stirring to combine.
  6. Add flour and stir constantly for 1 full minute until a thick pasty mixture forms.
  7. While stirring, pour in half the milk and mix quickly to dissolve the paste. Once smooth, add the remaining milk, stock powder, salt, and pepper. Stir to combine.
  8. Cook for 2 to 3 minutes, stirring regularly, until the sauce thickens enough to coat the back of a wooden spoon. The line drawn across the spoon should hold clean.
  9. Add the chopped turkey, frozen peas, and browned mushrooms. Stir everything into the sauce.
  10. Spread the filling flat in the skillet. Top evenly with the garlic butter bread chunks. Sprinkle over the parmesan if using, then add the mozzarella.
  11. Bake uncovered for 12 to 15 minutes until the cheese has golden-brown spots. Tent loosely with foil without touching the cheese and bake for another 10 minutes.
  12. Serve immediately from the skillet with extra grated parmesan if desired.

Notes

Bread: Use soft everyday bread such as sandwich loaves, dinner rolls, or hamburger buns. Avoid dense artisan sourdough. If using sliced bread, cut into 1.5-inch squares and layer overlapping, drizzled with garlic butter.
Sauce: Get the sauce to the right thickness on the stovetop before baking. It will not thicken much in the oven. If too thin, cook longer or stir in a little cheese to thicken.
Skillet: A 10.25-inch cast iron skillet is ideal. Without one, use a 2.5-quart oven-safe casserole dish.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat covered in the oven at 325 degrees F or in the microwave.
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