We all know well that day-old turkey is quite dry. So smothering it in a creamy béchamel sauce for Leftover Turkey Pot Pie is an excellent way to breath new and delicious life into leftover meat! Adapted from my classic Chicken Pot Pie, this also makes use of leftover bread for a cheesy garlic bread topping.
Dull leftovers? Never around here!
Leftover Turkey Pot Pie
Got leftover turkey?* Bits of bread lying around? Some scraps of veggies? Milk, butter and flour?
Then you can MAKE THIS Turkey Pot Pie! Because everything else is optional 🙂
OK, so a melty cheese topping precariously straddles the border of “optional” in my book, but having said that nobody every complains whenever normal cheese-less garlic bread makes an appearance so I doubt anyone would complain here either….
* Chicken, of course, is a perfectly valid alternative here if that’s what you have.
The idea for a crunchy buttery bread topping rather than puff pastry that Chicken Pot Pie is traditionally made with came about because the year I originally published this recipe I had a load of stale bread lying around and no puff pastry.
And I’m glad I did, because the garlic bread topping totally MAKES it!!!
What goes in Leftover Turkey Pot Pie
Here’s what you need to make this. Take note: Any veg, any melting cheese!
Cooked turkey or chicken – If you’re wondering what the difference actually is between the two meats (other than the fact that turkey can be 2x, 5x bigger!!) from a taste perspective, the answer is very little. Turkey meat has a slightly deeper flavour, but most people can’t tell the difference. I find chicken meat is slightly more tender, being that’s it’s a smaller bird. But with leftovers and especially redeployed in a way like this, one can barely tell the difference.
In fact, the meat shown below in the container above is chicken, given that I didn’t make a new turkey recipe this year (due the current pandemic restrictions and environment as I explained in my Thanksgiving post).
Milk, butter, flour and stock powder – To make the creamy white sauce we use to smother everything in this pie.
Vegetables – I’ve used carrot, frozen peas and mushrooms because that’s what I had on the day when I first shared this recipe. You can use any vegetables you have that you think will taste nice in a creamy sauce. The spirit of this pie is using up leftovers, remember, so just about anything goes!
Garlic and onion – Essential flavour base for virtually every savoury dish around these parts!
Cheesy garlic bread topping
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…. UGH! It’s so good!
Here’s what you need:
Bread – Any bread is fine here. If you have a loaf or rolls, tear it into chunks. If you have pre-sliced bread, layer it overlapping so it covers the whole filling;
Garlic and butter – Fresh garlic is best, always. Jarred garlic is fine as a substitute, but it’s never the same – it has a sour taste and lacks that true fresh garlic pungency. A garlic press makes short work of mincing garlic (I use Zyliss, as listed in my Essential Kitchenware post!);
Parmesan – Just a little sprinkle for a boost of extra flavour, like we do for Chicken Parmesan, Baked Ziti. Entirely optional – but if you’ve got it, I recommend it!
Cheese – Any cheesee you have is fine here – anything that melts! But freshly-shredded is best. I wanted to use up mozzarella cheese slices I had on hand (an error in judgement in purchase) so that’s what you see here, but it’s always better to grate your own. It melts better; pre-sliced gets a bit of a skin on it, and pre-shredded stuff in packets just doesn’t melt as well as freshly shredded.
How to make Leftover Turkey Pot Pie
The making part is a streamlined version of Chicken Pot Pie because we’re using leftover cooked turkey or chicken instead of making it from scratch.
Garlic butter – Simply mix melted butter and crushed garlic (use a garlic crusher here to extract best flavour – see the Zyliss I use in my Essential Kitchenware post);
Garlic bread topping – Toss chunks of bread with the garlic butter;
Cook mushrooms first then remove, so we can get a nice golden brown colour on them = tastier. If you cook them later, they don’t brown up because the pot is too crowded;
Flavour base and roux – Sauté garlic and onion in butter, then carrot, to make a flavour base. Then add the flour and stir it in to make a roux (thickener for the bechamel);
Make creamy bechamel sauce – Pour half the milk in while stirring constantly. This will help ensure your sauce is lump-free as it will transform into a paste-like mixture that the flour mixes into more easily. Then stir in the rest of the milk and the “paste” will dissolve into the milk … giving us lump-free bechamel sauce! (However, if you do have some flour lumps, just grab a whisk and whisk it back and forth rapidly, it will eventually remove any lumps); and
Thicken – Stir leisurely as it comes to heat (so it doesn’t catch on the bottom of the pot), and as it gets hot and steamy it will thicken quite quickly. Cook it until the sauce is thick enough so you can draw a clean path through the sauce across the back of a wooden spoon.
Sauce done! Now it’s just a matter of adding the turkey and assembling!
Make filling – Add turkey, frozen peas (no need to thaw) and mushrooms then toss well;
Top with garlic bread – Spread the filling out so it’s flat, then top with the garlic bread chunks;
Cheesy goodness – Sprinkle with parmesan then top with the melting cheese. I’ve used mozzarella slices today because I that’s what I had. They were pre-sliced which I don’t like; it doesn’t melt as well as slicing or shredding your own. But hey, never waste perfectly good ingredients!
Bake! Bake half the time uncovered to get nice brown spots on the cheese, then the remaining time covered so the cheese doesn’t get any browner but it gives everything a chance to bubble together nicely.
Then pull it out of the oven and dig in!
Mmmmm, that combination of creamy filling and that buttery, cheesy garlic bread topping… it’s to die for!
I really hope you got a turkey big enough this year so you have enough leftovers to make this! My rule of thumb for gauging roast turkey portions 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.
But … then double it. That way, you will know for sure that you’ll have plenty of turkey leftover to make this Leftover Turkey Pot Pie. 😉 – Nagi x
Watch how to make it
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Garlic Bread Leftover Turkey Pot Pie
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 cloves , minced
- 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) cooked chopped turkey or chicken
- 1 1/2 cups frozen peas
- 1 tsp chicken or vegetable stock powder (or 1 cube. I use 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 (Note 1)
- 2 tbsp parmesan cheese , grated (optional)
- 1 cup mozzarella or other melting cheese, shredded or sliced (or enough slices to cover most of top)
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!
Recipe Notes:
Nutrition Information:
Originally published November 2016. Updated with new photos and recipe video in November 2020.
Life of Dozer
Nothing has changed in the 4 years since I first shared this recipe – The gleam in those eyes as he dreams of doing a face plant in that pie….. Now (2020):
…. and back then (2016).
Just made this. It is outstanding! The cheesy garlic bread topping makes the dish. Thx nagi, you never disappoint
You’re so welcome Cheryl, I’m so glad you loved it!! N x
Feel better, Dozer! You have an amazing Mom. Nagi, I love your recipes.
Oh Dozer ! I was born with a spine doctors did not believe on X-Rays many years after ! One shuts up and puts up ! Hmm – could I pretend to be a pup and get your marvellous magician take a look ! You do have a great Mommie, don’t you !! To all those across the Pond . . . have the best day you can . . . our thoughts are with you ! And all our best wishes . . . Shall keep the recipe for a chicken pot pie when the temperatures just may be under 45 C !!!!
Love all of your recipes, Nagi, and adore your precious doggy. xxxxxx
I have said this many times but it bears repeating – you are a genius and a national treasure, Nagi! Will have to wait till next year’s Thanksgiving in July to make this.
Thank you Nagi for this great recipe ,what a great way to do turkey pot pie ,will be making this soon .
Also I look up Dr. Neil Barnley Holistic Therapie website ,what a great vet he is ,no wonder you drive 100 miles ,I would do the same ,wish we had someone like him over here .
hope dozer rest and get better soon .
You’re so welcome Jen!!! And Neil is a miracle worker – everybody needs a Neil! N x
Brilliant recipe.
Thanks so much Macy! N x
I wonder what has happened to your recipes. When I copy
and paste, it comes like this
?150g / 5 oz mushrooms , sliced 1/2cm / 1/5″ thick
?50g / 4 tbsp butter
?1 onion , finely chopped (brown, white, yellow)
?1 carrot , peeled, chopped into 1cm/ 1/3″ pieces
?2 garlic cloves , minced
?4 tbsp flour (plain/all purpose)
?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. I use Vegeta powder)
?1/4 tsp salt
?1/2 tsp black pepper
Maybe it is those little squares in front of ingredients. What are they for?
Suggestion: Click the print button and then copy and paste the preview for print. I think the squares are for checking if you use that as a list of things to get from the grocery store.
I was wrong about the squares. Nagi what a clever way to write this – I did not know about the squares to cross off an ingredient – genius!
Hi Eija – it’s the squares not being recognised when you copy and paste them. If you are on my website and click the square, you can cross off an ingredient 🙂 N x
This will be a new favorite for me.Thank you. Take it easy Dozer.
I hope you try it and love it Mary!! N x
Hi Nagi, sorry to comment here but I don’t seem to be getting any of your updates lately. Do I have to re register? I really miss your entertaining write ups and superb recipes.
Hi Sherry, were you subscribed and are now not receiving my newsletter? Shoot me an e-ail and I can sort this out for you. N x
Good morning Nagi and handsome Dozer,
I hope that you can manage the miracle of keeping Dozer on all fours and not getting excited Nagi, but i have my reservations on that particular problem. I hope that his injuries heal up soon because he is so active and it’s lovely to see him enjoying life to the full. His puppy prayers for a good “mummy” that would love him, play with and be generally adoring to him, they were well answered when he got you. With Dozer needing that little examination to check him out, you are allow to have only the same 24hours that the rest of us have in the day flower. That is the kind of journey that you make to find out what is wrong with your “baby”, whether they be 2 legged or 4. Sending you and handsome Dozer hugs and i do hope that with less strenuous exercising, that he heals soon.
Wishing you all the very best, from Norah, Glenochil Village, Central Scotland
Thank you so much Norah, you really are too kind!! ❤️ N x
Could I use chicken/turkey stock instead of the milk?
Hi Gina, you can, you just won’t get that lovely creaminess to the filling – more like a gravy. (It will still be DELICIOUS though). I would reduce the amount of stock powder though otherwise it will be too salty. N x
Oof I often find reduced rotisserie chickens in super markets and this looks like a great way to use them! Thank you Nagi!
Yes definitely Amy!!! N x
Another awesome recipe!! I had leftover garlic bread in freezer! Had leftover stir fry veggies. Easy meal and so tasty thanks for this.
Perfect Marie!!
Delicious! We used sourdough bread in the topping and added curry powder (Keens!) to the mix. The topping was crunchy and yummy. Much better than pastry and will keep it in mind for other one pot pies. Thanks Nagi. H
Excellent!
… added a stalk of diced celery plus a precooked bottom crust and topped with 1/2c. grated fresh Parmesan only – in my largest pie plate with a rim. This recipe makes 2 pies, and so I froze half the awesome filling for quick composition of another dinner. : )
I am making up freezer meal for when we have baby #2 in August. Could I make this filling, freeze it and then bake after baby is born?
Maybe assemble the whole thing and freeze, but extend the baking time?
Hi Chelsea, That would be a great idea!
Nagi, this was just perfect! I wanted something to use the Thanksgiving leftover turkey and this did the trick! It was great comfort food and helped clear out space in the fridge. 🙂 I hope to make this more than once a year!
Ohhhh! I totally forgot about this recipe!! I’m so glad you found it – and enjoyed it. Happy Thanksgiving Windy! N x
Loved this! Added a tablespoon of mild curry powder and it cut through the richness of the sauce. I made the Slow Cooker Turkey Breast, and the resulting gravy from the crockpot was used as the base for this dish. Chucked in whatever was available from the crisper, including celery and it was magnificent! Now to use up that ham bone… have you got a recipe for that? 😉
Hi Eileen! So glad you enjoyed it! YUM to adding gravy into this 🙂 Ooh – ok! Next year, a ham bone recipe!!! Any requests? 🙂 I always wonder if people are interested in pea and ham soup. I personally LOVE it! N xx
Another great idea. Since I found you when I need to make chili, I love getting the emails with all the great food ideas. When I saw this Garlic Bread Topped LEFTOVER Turkey pot pie, I knew it was going to be a winner. I have to say it really was more of the idea of the recipe, because I didn’t actually make it exactly like yours, but rather took Thanksgiving leftovers and made a brand new dish out of it…and now one was the wiser. This is what I did, I took the following…
Sauted leftover diced onions, carrots, and celery (from my dressing prep) in a bit of butter
Add about a cup of leftover gravy and a cup of green bean casserole (if you aren’t familiar with this it a tradition in the states made of cream of mushroom, green bean, cheese topped with fried onion straws). These were great add ins since your recipe called for the herb and mushrooms in both
And then to that took just about 2 cups of milk to loosen the gravy and casserole…
Chopped up some leftover turkey adding them, as well as a half a can of peas
Topped it using left over cubed bread from stuffing/dressing prep (I did use your part of the recipe for the garlic bread portion 🙂 )
Baked it like you suggested and added some cheese…
The family, including relatives, loved this…it was a great way to use of left overs in a brand new way.
Thanks for the idea. I might even try the garlic bread portion over a baked ziti or something. The only bad thing about your site is you have too many amazing ideas and recipes…and I just don’t have enough time to try them.
Happy Thanksgiving from America.
I love hearing that Jamy! Thank you so much for sharing how you customised this 🙂 Happy Thanksgiving to you too! It sounds like you had an amazing one. 🙂 And YES to doing this with baked ziti or anything that you typically top with pastry or mashed potato!