Cheesy Garlic Bread Turkey Pot Pie

Turn your leftover turkey into a cozy, indulgent pot pie with a show-stopping garlic bread topping! This comforting dish wraps tender turkey and colorful vegetables in a velvety, creamy sauce, crowned with buttery, garlicky bread chunks and melted cheese. A delightful fusion of classic pot pie and cheesy garlic bread, it’s the perfect way to elevate holiday leftovers. Feel free to swap in your favorite veggies or use chicken instead of turkey for a versatile, crowd-pleasing meal!

Instructions

1. 1

   Preheat oven to 180°C / 350°F (suitable for all oven types).

2. 2

   Prepare garlic bread topping: Combine melted salted butter with minced garlic in a small bowl. Place bread chunks in a large bowl, drizzle with garlic butter, and toss to coat evenly. Set aside.

3. 3

   Brown mushrooms: Heat olive oil in a large oven-proof skillet over high heat. Add mushrooms and cook for about 4 minutes until golden and caramelized. Remove and set aside.

4. 4

   Sauté aromatics: Lower heat to medium-high. Melt 50g butter in the same skillet, then add onion and minced garlic. Cook for 2 minutes until softened and fragrant.

5. 5

   Add diced carrot and cook for 1 minute, stirring occasionally.

6. 6

   Create roux: Sprinkle flour over the vegetables and stir for 1 minute to form a thick, pasty mixture (it may appear dry depending on onion moisture).

7. 7

   Make sauce: While stirring, slowly pour in half the milk to dissolve the flour mixture, blending until smooth. Add remaining milk, stock powder, salt, and pepper. Stir and cook for 2–3 minutes until the sauce thickens, steaming slightly, and coats the back of a spoon (you should be able to draw a line through it).

8. 8

   Combine filling: Stir in chopped turkey, peas, and browned mushrooms until evenly coated in the sauce.

9. 9

   Assemble: Spread garlic bread chunks over the filling to cover the surface. Sprinkle with parmesan (if using) and top with mozzarella cheese.

10. 10

    Bake: Place skillet in the oven and bake for 12–15 minutes until cheese develops golden brown spots. Cover with foil to prevent sticking, then bake for an additional 10 minutes.

11. 11

    Serve: Garnish with extra parmesan if desired and serve hot directly from the skillet.

Recipe Notes

• Bread: Use soft breads like white sandwich loaves, dinner rolls, or hamburger buns for the topping to ensure they soak up the sauce well. Avoid dense artisan breads like sourdough with thick crusts. If using sliced bread, cut into 3cm / 1.5" squares, layer slightly overlapping, and drizzle with garlic butter instead of tossing.

• Skillet: A 26cm / 10.25" cast iron skillet is ideal for even cooking and presentation. Alternatively, use a 2.5L / 2.5-quart (10-cup) oven-proof casserole dish.

• Sauce thickness: The sauce’s consistency after mixing in the turkey and vegetables will remain unchanged after baking due to the short cook time and lack of evaporation vents. If too thin, simmer on the stove to thicken further. Extra cheese can also help thicken the filling.

• Substitutions: Replace turkey with cooked chicken for a similar result. Swap peas or carrots for other vegetables like corn, green beans, or broccoli to suit your preferences.

• Storage: Store leftovers in the fridge for up to 5 days. Reheat in the oven for a crisp topping or in the microwave for convenience. The dish freezes well for up to 3 months; thaw before reheating.

• Nutrition: Values are per serving, based on 6 servings, excluding additional garnishes.