Garlic Bread Leftover Turkey Pot Pie
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!!
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!
Notes
This recipe is sponsored by Mediterranean Supermarket