Leftover Turkey Pot Pie with Mushroom, Peas, and Cheesy Bread Topping Recipe

Introduction

Leftover Turkey Pot Pie is a comforting way to transform your cooked turkey into a hearty, cheesy meal topped with a crispy bread crumb crust. This easy-to-make dish uses simple ingredients to create a rich and satisfying pie perfect for family dinners.

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, or yellow)
• 2 garlic cloves, minced
• 1 carrot, peeled and chopped into 1cm (1/3″) pieces
• 4 tbsp plain/all purpose flour
• 2 1/2 cups milk (any fat percentage)
• 4 cups (600g) cooked chopped turkey or chicken
• 1 1/2 cups frozen peas
• 1 tsp chicken or vegetable stock powder (or 1 cube; Vegeta powder works well)
• 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)
• 2 tbsp parmesan cheese, grated (optional)
• 1 cup mozzarella or other melting cheese, shredded or sliced (enough to cover most of the top)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) for all oven types.
2. Step 2: Prepare the topping by stirring together melted salted butter and minced garlic. Place the bread chunks in a bowl, drizzle the garlic butter over them, and toss to coat. Set aside.
3. Step 3: Heat olive oil in an oven-proof skillet over high heat. Add the sliced mushrooms and cook for about 4 minutes until browned. Remove mushrooms from the skillet and set aside.
4. Step 4: Lower the heat to medium-high. In the same skillet, melt 50g butter. Add the finely chopped onion and minced garlic, cooking for about 2 minutes until softened.
5. Step 5: Add the chopped carrot and cook for 1 minute to soften slightly.
6. Step 6: Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. The mixture will become pasty; this is normal.
7. Step 7: Gradually add half the milk while stirring quickly to dissolve the paste into the liquid. Then add the remaining milk and continue stirring. Stir in the stock powder, salt, and black pepper.
8. Step 8: Cook the sauce for 2 to 3 minutes, stirring regularly until it thickens and starts to steam and bubble. It should coat the back of a wooden spoon so you can draw a line across.
9. Step 9: Add the cooked turkey, frozen peas, and browned mushrooms to the sauce. Stir well to combine all the ingredients evenly.
10. Step 10: Spread the bread chunk topping evenly over the surface of the skillet mixture. If using, grate parmesan cheese over the bread, then scatter or layer the mozzarella or other melting cheese to cover most of the top.
11. Step 11: Bake in the preheated oven for 12 to 15 minutes until the cheese develops some brown spots. Tent foil over the top to prevent sticking, then bake for a further 10 minutes.
12. Step 12: Remove from the oven, sprinkle extra parmesan if desired, and serve hot.

Tips & Variations

• For added flavor, try swapping frozen peas with green beans or adding fresh herbs like thyme or parsley to the sauce.
• If you don’t have bread chunks, use crushed crackers or store-bought breadcrumbs for the topping.
• Use leftover chicken if turkey isn’t available or combine both for variety.
• To make it gluten-free, substitute all-purpose flour with cornstarch or a gluten-free flour blend and use gluten-free bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to keep the topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and topping separately, then assemble and bake when ready. Alternatively, bake it fully and reheat before serving.

What can I use instead of frozen peas?

Frozen green beans, corn, or mixed vegetables make great substitutes, providing similar texture and color.

Leftover Turkey Pot Pie with Mushroom, Peas, and Cheesy Bread Topping Recipe

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★★★★★

4.6 from 135 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A comforting and delicious leftover turkey pot pie featuring a creamy turkey and vegetable filling topped with garlic buttered bread chunks and melted cheese, baked to golden perfection. Perfect for using up cooked turkey or chicken in a hearty, satisfying meal.

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Ingredients

Scale 1x2x3x

Filling

• 1 tbsp olive oil
• 150g / 5 oz mushrooms, sliced 1/2cm / 1/5″ thick
• 50g / 4 tbsp butter
• 1 onion, finely chopped (brown, white, or yellow)
• 2 garlic cloves, minced
• 1 carrot, peeled and chopped into 1cm / 1/3″ pieces
• 4 tbsp plain flour (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, e.g. Vegeta powder)
• 1/4 tsp salt
• 1/2 tsp black pepper

Topping

• 50g / 4 tbsp salted butter
• 2 garlic cloves, minced using garlic press
• 5 packed cups bread chunks, ~2.5cm / 1″ cubes
• 2 tbsp parmesan cheese, grated (optional)
• 1 cup mozzarella or other melting cheese, shredded or sliced (enough to cover most of top)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F), suitable for all oven types, to prepare for baking the pot pie.
2. Prepare Topping: Stir together the melted salted butter and minced garlic. Place the bread chunks in a bowl, drizzle the garlic butter over them, and toss well to coat. Set aside to let flavors meld.
3. Brown Mushrooms: Heat olive oil in an oven-proof skillet over high heat. Add the sliced mushrooms and cook for about 4 minutes until browned. Remove mushrooms from skillet and set aside.
4. Sauté Garlic & Onion: Reduce heat to medium-high. In the same skillet, melt the 50g butter. Add the finely chopped onion and minced garlic, and cook for 2 minutes until softened and fragrant.
5. Add Carrot: Add the chopped carrot pieces to the skillet and cook for 1 minute to start softening.
6. Add Flour: Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously to form a roux (a pasty mixture). Don’t worry if it looks dry at this stage.
7. Create Roux and Add Milk: While stirring, gradually add half of the milk to the skillet, mixing quickly to dissolve the flour paste into the liquid smoothly. Then add the remaining milk, stirring well to combine. Add the chicken or vegetable stock powder, salt, and black pepper, stirring thoroughly.
8. Thicken Sauce: Cook the sauce for 2 to 3 minutes, stirring regularly. It should start steaming and bubbling, thickening enough to coat the back of a wooden spoon—test by drawing a line through it.
9. Add Meat and Vegetables: Stir the cooked chopped turkey (or chicken), browned mushrooms, and frozen peas into the thickened sauce until evenly combined.
10. Assemble Topped Dish: Spread the turkey mixture evenly in the skillet. Top with the garlic buttered bread chunks, spreading them to cover the entire surface. If using, sprinkle grated parmesan cheese over the bread topping, then cover with shredded or sliced mozzarella cheese.
11. Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes until the cheese develops golden brown spots. To prevent cheese from sticking to foil, tent foil over the dish if you continue baking, then bake for an additional 10 minutes to ensure thorough heating.
12. Serve: Optionally sprinkle extra parmesan cheese over the top just before serving. Serve hot and enjoy your leftover turkey pot pie!

Notes

• Note 1: Bread chunks should be about 2.5cm / 1″ cubes for the perfect topping texture.
• Note 3: Use an oven-proof skillet so the dish can be cooked on stovetop and then baked directly in the oven.
• You can substitute turkey with cooked chicken if preferred.
• The stock powder can be substituted with a vegetable or chicken stock cube if desired.
• Adjust seasoning to taste, adding more salt or pepper as needed.
• Use any milk fat percentage that you prefer; whole milk will yield a richer sauce, while lower fat milks will yield a lighter dish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: leftover turkey recipe, pot pie, turkey pot pie, leftover chicken recipe, comfort food, winter meals, casserole, easy dinner