CuisineMainsMeatQuick & EasyTurkey

Garlic Bread Leftover Turkey Pot Pie

40 mins Cook
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We all know that one day the turkey will get very dry. That’s why drizzling creamy béchamel sauce on leftover turkey meatballs is a great way to breathe new life into leftover meat! A change from my classic casserole, this also uses leftover bread for the cheesy garlic bread topping.

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Leftover Turkey Pot Pie

Any more turkeys? * How many pieces of bread are around? Some vegetable scraps? Milk, butter and flour?

Then you can make this turkey pie! Because everything is optional

OK, so the melted cheese topping is way past the “optional” limit in my book, but that being said, no as long as the feta cheese white garlic bread looks like there are people complaining, so I don’t believe it. who will complain here…

*Chicken is of course a great option here if you have it.

The idea to have a crunchy buttery bread topping instead of the regular puff pastry used to make chicken pies, because the year I posted this recipe, I had a lot of stale bread lying around but not puff pastry.

I’m so glad I did because the garlic sauce is perfect! ! !

What goes in Leftover Turkey Pot Pie

This is what you have to do. Note: All veggies, all melted cheese!

  • Chicken or chicken – if you want to know what is the difference between the two meats (turkey can be 2x, 5x size!!) Tattan, words The answer is a few. Turkey has a mild flavor but most people can’t tell the difference. I saw the little chicken as if it were a little bird.
    But for the rest, especially those redeployed in this way, the difference is barely visible.
  • Actually, the brisket shown below in the above box is because I haven’t made a new turkey recipe this year (try this one due to the global ban, as I explained in my Thanksgiving post).
  • Milk, Butter, Flour and Stock Powder – For creamy bechamel, we use this to shine everything in this cake.
  • Vegetables – The first day I shared this recipe, I used carrots, frozen peas and mushrooms. You can use any vegetable you think would taste good in a creamy sauce.
    The spirit of this cake is to use scraps, remember how good it will be!
  • Garlic and Onion – This ingredient is the flavor base of almost any savory dish!

Cheesy garlic bread topping

While the filling is delicious, I’m not kidding you – the topping steals the show. Basically cheesy garlic bread. The top is nice and warm, and the bottom is soaking up the creamy sauce… ah! Very good!
Here is what you need:

  • Bread – Any bread will be made here. If you have bread or rolls, cut them into pieces. If you have pre-baked bread, cover it so that it covers the entire filling;
  • garlic and butter – fresh garlic is the best. Canned garlic can be used as a substitute, but it’s not the same—it has a sour flavor and lacks the pungency of fresh garlic. To quickly crush garlic, I use a garlic press (I use Zyliss, as listed in my post on Essential Kitchen Tools!)
  • Parmesan – Chicken Parmesan, just one more to add flavor like we did at Baked Penne. A late choice – but if there is, I recommend it!
  • Cheese – Any cheese will do here – anything that melts! But the best is freshly cut. I would like to use the mozzarella slices I have on hand (I got the wrong order) as you can see here, but it would be better if you grate it yourself.
    It melts better; The pre-chopped ones have some crust on them and the pre-chopped stuff in the package doesn’t melt like the fresh stuff.

How to make Leftover Turkey Pot Pie

Pieces are cut from the chicken pie because we use turkey or chicken instead of making it from scratch.

  • Garlic Butter – simply mix melted butter with crushed garlic (use a garlic masher here to get the best flavor – see Zyliss I use in my Home Kit),
  • Garlic Bread Kit – Mix bread with garlic butter;
  • Eat the mushrooms before removing them so we can get the nice yellow color of the mushrooms = very tasty. If you eat them later, they will not brown from overfilling the pan;
  • savory base and roux – sauté the garlic and onion in butter, then sauté the carrots to make a savory base. Then add the flour and mix into the dough (thickener for sauces);
  • Make creamy sauces – add half the milk, stirring constantly. This will help your sauce not clump together as it becomes a dough-like mixture and is easier to flour. Then add more milk and the “medicine” will dissolve in the milk… giving us a white bechamel ball!
    (But if there is some flour, take the whisk and put it back quickly, it will remove the flour; it sticks to the bottom of the pan) and thickens quickly when hot and humid. Cook until the sauce thickens enough to draw a clean line through the sauce with the back of a wooden spoon.
  • The fish is ready! Now add the turkey and assemble!
  • Make something up – add the turkey, frozen peas (no need to defrost) and mushrooms and wait for the peel;
  • Put garlic bread on it – spread it and put garlic croutons on it;
  • With Cheese – Sprinkle with Parmesan, then garnish with melted cheese. Today I use sliced ​​mozzarella because that’s how I eat it. They come before cutting, which I don’t like; It won’t unravel like chopping or chop on its own. But hey, don’t waste excellent ingredients! To make
    Cook half the time so the cheese is well browned, and then turn off the time so the cheese doesn’t turn brown, but give everything time to rest properly.

Then take it out of the oven and dig in!

Mmmm, the combination of butter cream filling, cheesy garlic bread topping… so delicious!

I hope you have a big enough turkey this year and enough leftovers to do it! My rule of thumb for measuring roast turkey servings is about 250g/8oz raw turkey per person (it shrinks by about 20% when cooked). Earn more according to the number of guests you host.

But … then double it. That way, you can be sure to have plenty of turkey leftovers for your turkey stew.

Garlic Bread Leftover Turkey Pot Pie

Garlic Bread Leftover Turkey Pot Pie

We all know that one day the turkey will get very dry. That's why drizzling creamy béchamel sauce on leftover turkey meatballs is a great way to breathe new life into leftover meat! A change from my classic casserole, this also uses leftover bread for the cheesy garlic bread topping.
prep time
5 mins
cooking time
40 mins
total time
45 mins



  • 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


  • 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)


Preheat oven to 180°C / 350°F (all oven types)
Ingredients: Mix melted butter and garlic. Put the bread in a bowl, drizzle with butter and toss. to hold.
Brown mushrooms: Heat the oil in an ovenproof skillet over medium heat. (Note 3) Add the shiitake mushrooms and cook for about 4 minutes until golden brown.
Saute the garlic and onion: Reduce the heat to medium-high. Melt the butter in the same pan. Add the onion and garlic and cook for 2 minutes.
Add the carrots and cook for 1 minute.
Add the flour and cook for 1 minute. You will get a pasty mixture. Don't worry if it looks dry (depending on how sweaty the onions are).
Make a roux: While whisking, add half the milk and stir quickly to dissolve the dough in the liquid (this happens quickly). Add the remaining acid and mix.
Add flour, salt and pepper and mix.
Thick Sauce: Cook for 2-3 minutes, stirring constantly. It should start to evaporate and the sauce will thicken. Thickness Test: Covered with the back of a wooden spoon, you need to draw a line on it (see video, note 3)
Add the turkey, peas and mushrooms and stir in the sauce.
Place the bread on top, covering the space.
If using Parmesan, grate it over and garnish with melted cheese.
Baking: Bake for 12 to 15 minutes or until cheese is lightly browned. Cover with foil so that it does not stick to the cheese and bake for another 10 minutes.
Serving: Sprinkle with additional Parmesan, if desired, and serve!


Bread - soft bread with a thick, chewy crust and a firm crumb is better than artificial bread. I only eat one loaf of bread a day. Rolls, hamburger buns, sandwich buns - it's all here. It is difficult to evaluate desired products because they have different dimensions. You only need one layer, enough to cover the center of the cake. If using sliced ​​bread, cut them into 3cm/1.5 inch squares, overlap them a bit and drizzle butter on top (hard to beat). Frying pan - I use my Lodge 26cm/10. A 25" cast iron skillet is perfect for this job. See my Basic Cooking Tools for more. The thickness of the fish does not need to be special, it is easy to adjust. When you mix turkey etc, it will be whatever the consistency of the sauce will be when it comes out of the oven. It does not thicken in the oven - the cooking time is short and there are no vents to thicken the sauce. If this material is too much for your liking, return it to the oven (with turkey etc.) and cook it until it reaches the desired consistency. You can also use cheese to thicken the filling. Storage and Reheating - Store in the refrigerator for up to 5 days (we re-cook the turkey, remember - the clock starts again!) Reheat in the oven (better) or microwave. One serving of food, for example 6 servings. I thought it would be worse than that - score!
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