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Home Collections Thanksgiving Recipes

Garlic Bread Leftover Turkey Pot Pie

By:Nagi
Published:25 Nov '20Updated:15 Nov '23
99 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Leftover Turkey Pot Pie, fresh out of the oven

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.

Leftover Turkey Pot Pie with garlic bread topping in a bowl, ready to be eaten

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!

Ingredients in Leftover Turkey Pot Pie
  • 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:

Ingredients for garlic bread topping of Leftover Turkey Pot Pie
  • 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.

From picking up cheesy garlic bread topping of Leftover Turkey Pot Pie

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.

How to make Leftover Turkey Pot Pie
  1. 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);

  2. Garlic bread topping – Toss chunks of bread with the garlic butter;

  3. 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;

  4. 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);

  5. 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

  6. 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!

How to make Leftover Turkey Pot Pie
  1. Make filling – Add turkey, frozen peas (no need to thaw) and mushrooms then toss well;

  2. Top with garlic bread – Spread the filling out so it’s flat, then top with the garlic bread chunks;

  3. 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!

  4. 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!

Leftover Turkey Pot Pie in a skillet, fresh out of the oven

Mmmmm, that combination of creamy filling and that buttery, cheesy garlic bread topping… it’s to die for!

Close up of spoon scooping creamy filling of Leftover Turkey Pot Pie

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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Leftover Turkey Pot Pie

Garlic Bread Leftover Turkey Pot Pie

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Dinner
American, Western
5 from 34 votes
Servings5 -6
Tap or hover to scale
Print
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Leftover turkey is quite dry, given it's a lean meat. So smothering it in a creamy sauce for a Turkey Pot Pie is the ideal way to repurpose perfectly good leftovers! This is like a cross between Chicken Pot Pie and Cheesy Garlic Bread. While the filling is delicious, that buttery garlicky cheesy topping steals the show. I just love how it gets soaked with the creamy white sauce!!
Use whatever veggies you want. And of course, chicken is a straight up simple substitute for turkey if that's what you have.

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:

1. Bread – It’s better to use soft breads rather than artisan sourdough-type breads with really thick chewy crusts and a tight crumb. I just used an everyday bread loaf. Rolls, hamburger buns, sandwich bread – anything goes here.
It’s hard to measure the bread required because they all have different densitie. You just need enough to cover the surface of the pie, one layer. If using sliced bread, just cut them into 3cm / 1.5″ squares then layer them overlapping slightly, and drizzled with butter (too hard to toss).
2. Skillet – I use my Lodge 26cm/10.25″ cast iron skillet, it is perfect for this sort of job. See My Essential Kitchenwares for more information.
If you don’t have one in a similar size that’s oven proof, make this in a 2.5L/2.5 quart casserole dish (10 cups).
3. Don’t stress about sauce thickness, it’s easy to adjust. Once you stir the turkey etc in, whatever the consistency of the sauce is, that’s how it will be once out of the oven. It does not thicken much in the oven – cook time is short plus no air vents for evaporation to allow sauce to thicken. If the filling is too runny for your taste, just pop it back on the stove (with turkey etc) and cook until thickened to your taste.
You can also thicken the filling with CHEESE. 🙂
4. Storage and reheating – Keeps fine in the fridge for up to 5 days (we re-cooked the turkey remember -clock reset!) Reheat covered in oven (better) or the microwave. 
5. Nutrition per serving, assuming 6 servings. I totally thought it was going to be way worse than this – score!

Nutrition Information:

Serving: 359gCalories: 589cal (29%)Carbohydrates: 42.6g (14%)Protein: 38.6g (77%)Fat: 29.3g (45%)Saturated Fat: 15.2g (95%)Cholesterol: 123mg (41%)Sodium: 729mg (32%)Potassium: 559mg (16%)Fiber: 4.3g (18%)Sugar: 9.2g (10%)Vitamin A: 3150IU (63%)Vitamin C: 9.1mg (11%)Calcium: 300mg (30%)Iron: 11.9mg (66%)
Keywords: leftover turkey pot pie, leftover turkey recipe, turkey recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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):

Dozer Leftover Turkey Pot Pie

…. and back then (2016).

dozer-turkey-pot-pie
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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99 Comments

  1. Ron says

    November 28, 2023 at 4:46 am

    5 stars
    Ahhhh….oh yeah a REAL good one….. Will do again…an again….
    An I’m sure a Dozer hit…..:)
    Thank you….:)

    Reply
  2. Melody says

    August 23, 2023 at 2:52 am

    Delicious and beautiful. 5 stars. Thank you for another yummy recipe. Was without bread and peas so made a loaf and used zucchini in lieu of the peas. Recipe tin eats Nagi and Dozer definitely my first go to for cooking recipe ideas. We are loving our Dinner book and was worth the wait (your website recipes helped get us through it). Recipes are as promised extremely doable, delicious impressive. And always turns out just like your photos ( I take photos and send to friends and tell them about you). We live in Idaho U.S.A. mountains and if you want it you make it. You are a blessing. Thank you. Mel 🙂

    Reply
  3. Maria says

    December 29, 2022 at 8:43 pm

    5 stars
    Easy, tasty way to use up leftover turkey. I added corn kernels to the filling but needed to cook the carrots a tad longer as they were still firm. Would definitely make this again.

    Reply
  4. Gale says

    December 26, 2022 at 9:30 am

    5 stars
    I have to say I skipped the cheese and used my leftover homemade dressing instead of garlic bread but this idea was absolutely fabulous. I made extra dressing this year for Thanksgiving and saved some of my homemade turkey stock and am making again for Christmas dinner for me and my husband. Can’t wait. It’s cooking right now and smells devine. Thanks for all your recipes and Happy Holidays to you.

    Reply
    • gale says

      December 26, 2022 at 9:35 am

      5 stars
      Oh, I forgot to mention I put aside some leftover turkey from Thanksgiving into my freezer just to be able to make this again today. It’s that good.

      Reply
  5. Vicky says

    November 28, 2022 at 11:32 am

    5 stars
    I saw this recipe before Thanksgiving and followed the directions up to the topping, which I substituted with my sage dressing, baby swiss and mozzarella this afternoon using all my leftovers. The mushroom saute really shines through. This will be a regular in our home. Thank you so much for sharing. Can’t wait for my cookbook in Feb.!!

    Reply
  6. Janine says

    November 27, 2022 at 11:24 am

    5 stars
    This recipe was so good and so perfect when you are just not feeling those day 2 Turkey leftovers! I had some pretty random leftovers and included broccoli, cauliflower, celery, and green bean casserole in addition to the mushrooms, garlic, carrots, and onions. No peas!

    Reply
  7. Xara says

    November 26, 2022 at 1:31 pm

    5 stars
    In case you’re wondering how good this recipe is…. I will have fourteen people over tomorrow for a two-days-late Thanksgiving dinner. I have severe bone-on-bone arthritis in one knee, and sciatica in my other leg. Today I had to make stuffing, sweet potatoes, and rolls for tomorrow. (Not having a dishwasher, I also needed to do all the resulting dishes.) Normally that would have been more than enough time on my feet for one day. But I saw this recipe this morning, and realized that I had everything needed on hand to make it for dinner tonight. And it sounded SO good. It was absolutely delicious, definitely worth the extra time on my feet. One more great recipe from Nagi!

    Reply
  8. Deanne says

    October 18, 2022 at 11:43 am

    5 stars
    Just made this with some leftover roast chicken and it was delicious! Looking forward to having the leftovers tonight. Will be adding this to our growing list of ‘family favorites’ from your website! The garlic / butter – soaked bread topping is the best!

    Reply
  9. Joanne says

    September 17, 2022 at 9:40 pm

    5 stars
    I made this with fresh turkey fillets. I poached them first them made the recipe as instructed. Delicious

    Reply
  10. Ellen says

    January 31, 2022 at 4:07 pm

    5 stars
    So so so delicious! Made this with leftover roast chicken as well as all the random veggies left in the crisper. All I had was sliced white bread. This was pantry scavenger hunt comfort food at its best 🙂

    Reply
    • Nagi says

      February 1, 2022 at 10:18 am

      I love a good pantry scavenge! N x

      Reply
  11. Sharde says

    December 28, 2021 at 11:50 am

    Is there a way to use the bread on the bottom as well? I really like pot pie, but more so when there’s crust on the bottom and the top.

    Reply
  12. Janelle says

    December 4, 2021 at 12:26 pm

    10/10. I would give it more if I could. Used the leftover turkey from your slow cooker recipe (also a winner). This was so tasty it will have me going back for seconds. I did add a bit of the leftover gravy from the slow cooker turkey recipe. Can’t recommend enough.

    Reply
  13. Kathy The FUN Baker says

    November 15, 2021 at 7:33 am

    Hi Nagi, This recipe sounds AMAZING! I can’t wait to try it!! I’m wondering though, do you have other recipes using leftover turkey? I’m trying to plan ahead to be ready for after Thanksgiving!! Happy Cooking, My Friend!! <3

    Reply
  14. Bess says

    October 12, 2021 at 9:45 am

    Looking forward to trying it! Could you use chopped peppers instead of mushrooms??

    Reply
    • Nagi says

      October 13, 2021 at 1:15 pm

      Yes you can. N x

      Reply
  15. Devan J Eisenmenger says

    May 4, 2021 at 1:18 am

    Can I make this using a 9×13 pan?

    Reply
    • Nagi says

      May 4, 2021 at 1:29 pm

      Sure can Devan – enjoy! N x

      Reply
  16. Cathleen in Austin TX says

    April 7, 2021 at 3:00 am

    5 stars
    I had lots of leftover turkey from your slow cooker turkey recipe. I used that plus leftover gravy (I know, how in the world could I have leftover gravy?). We had the pot pie for dinner last night, just fabulous, and I just had more for lunch-even more fabulous.

    Reply
  17. Evie says

    April 1, 2021 at 2:35 am

    Wondering if this could be made in tin foil pans ( the size for individual meat pies) and frozen.

    Reply
  18. Mrs. Linda Shore says

    December 31, 2020 at 5:10 pm

    I made this on Boxing day for dinnner. It was really good. Everybody loved it and it got rid of a lot of turkey. (Yay)

    Reply
  19. Patty D says

    December 29, 2020 at 7:03 pm

    5 stars
    Made this tonight and loved it. So easy and so so delicious. Hubby and my 1.5 yr old toddler loved it too. Thank you!

    Reply
  20. Elly says

    December 29, 2020 at 10:02 am

    5 stars
    Ten stars out of five! Made this for the first time today. The aroma while this is cooking is intoxicating! Absolutely fabulous. In my husband’s words: this is a keeper! High praise indeed!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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