Turkey Pot Pie

Looking for a cozy, comforting meal to transform your Thanksgiving leftovers or Sunday roast turkey into something extraordinary? This Turkey Pot Pie is your perfect answer — creamy, hearty, and topped with irresistible garlic-butter bread cubes instead of pastry. The savory filling combines tender turkey, sweet carrots, and earthy mushrooms in a velvety sauce that’s baked to golden perfection. It’s the ultimate one-pan comfort dish that brings warmth and satisfaction to every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and comforting: A delicious way to reinvent leftover turkey without starting from scratch.
• Simple ingredients: Made with everyday pantry staples — no fancy equipment or special skills needed.
• Unforgettable topping: The buttery garlic bread crust gives this pot pie a modern twist, adding crunch and flavor.
• Family favorite: A guaranteed crowd-pleaser perfect for cozy family dinners or potluck gatherings.
• Make-ahead friendly: The filling can be prepared in advance for easy weeknight baking.

This Turkey Pot Pie stands out from traditional versions thanks to its crisp, cheesy bread topping that perfectly soaks up the creamy sauce underneath.

Ingredients Needed

For the Filling

• 1 tbsp olive oil
• 150g (5 oz) mushrooms, sliced about ½ cm thick
• 50g (4 tbsp) butter, unsalted
• 1 medium onion, finely chopped (brown, yellow, or white)
• 2 garlic cloves, minced
• 1 medium carrot, peeled and diced into 1 cm cubes
• 4 tbsp plain (all-purpose) flour
• 2½ cups milk (any fat percentage works)
• 4 cups (about 600g) cooked turkey, chopped (chicken also works)
• 1½ cups frozen peas
• 1 tsp chicken or vegetable stock powder (or 1 cube)
• ¼ tsp salt, or to taste
• ½ tsp freshly ground black pepper

For the Garlic Bread Topping

• 50g (4 tbsp) salted butter, melted
• 2 garlic cloves, minced or pressed
• 5 packed cups bread cubes (about 2.5 cm / 1 inch pieces; use rustic or sourdough bread for best texture)
• 2 tbsp grated Parmesan cheese (optional but flavorful)
• 1 cup shredded mozzarella or another good melting cheese

How to Make Turkey Pot Pie

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Use an oven-proof skillet or a deep baking dish for this recipe.

Step 2: Prepare the Garlic Bread Topping

In a bowl, combine the melted butter and minced garlic. Add the bread cubes, drizzle with the butter mixture, and toss well until all pieces are evenly coated. Set aside — this will give the bread time to absorb the flavor.

Step 3: Brown the Mushrooms

Heat olive oil in your skillet over high heat. Add the sliced mushrooms and sauté for about 4 minutes, until golden and slightly reduced. Transfer to a bowl and set aside. Browning them first enhances their rich, earthy flavor.

Step 4: Sauté the Aromatics

Reduce heat to medium-high and melt the butter in the same skillet. Add the onion and garlic, cooking for about 2 minutes until fragrant and translucent. Stir in the carrot and cook another minute to soften slightly.

Step 5: Build the Roux

Sprinkle in the flour and stir constantly for about 1 minute. It will form a paste — this is the base that thickens your sauce. Don’t worry if it looks dry; it will smooth out once the liquid is added.

Step 6: Create the Creamy Sauce

Gradually pour in half the milk while whisking quickly to dissolve the flour mixture, then add the remaining milk. Stir until smooth. Mix in the stock powder, salt, and pepper. Cook for 2–3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Step 7: Add the Filling Ingredients

Stir in the cooked turkey, peas, and browned mushrooms. Mix until everything is evenly coated with the sauce.

Step 8: Assemble and Bake

Spread the garlic bread cubes evenly over the top of the turkey mixture. Sprinkle with Parmesan and mozzarella. Bake uncovered for 12–15 minutes, until the cheese turns golden and bubbly. If needed, loosely cover with foil and bake another 10 minutes to ensure everything is heated through.

Step 9: Serve and Enjoy

Remove from the oven, let it cool slightly, then sprinkle with extra Parmesan if desired. Serve warm — each spoonful gives you creamy filling and a crunchy topping in perfect harmony.

Serving and Storage Tips

• Serving suggestion: Pair with a crisp green salad or steamed veggies to balance the richness.
• Storage: Cool completely before refrigerating. Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a 180°C (350°F) oven for about 15 minutes, or until heated through. The topping will re-crisp beautifully.
• Freezing: Freeze the cooked filling (without bread topping) for up to 2 months. Add fresh topping before baking.

Helpful Notes

• No turkey? Substitute with cooked chicken or rotisserie meat.
• Add veggies: Try corn, green beans, or diced potatoes for more color and texture.
• Dairy-free option: Use plant-based milk and vegan butter — the sauce still turns out creamy!
• Extra crispy topping: Broil for 2–3 minutes at the end for an extra crunch.
• Make-ahead tip: Prepare the filling a day ahead, refrigerate, then assemble and bake when ready to serve.

Conclusion

This Turkey Pot Pie is comfort food at its finest — rich, creamy, and irresistibly topped with buttery garlic bread and melting cheese. It’s the perfect way to turn leftover turkey into something special and soul-warming.

Tried this recipe? ⭐ Leave a rating and comment below!
We’d love to know how you made it your own — did you swap in chicken or add extra veggies?
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Frequently Asked Questions (FAQ)

Can I use chicken instead of turkey?

Absolutely! Cooked chicken works just as well — it’s a great way to repurpose leftovers from a roast or rotisserie bird.

How do I make this recipe gluten-free?

Use gluten-free all-purpose flour for the sauce and swap the bread topping with a gluten-free loaf. The flavor stays just as comforting.

Why did my sauce split?

If your sauce curdled, it may have cooked too hot. Keep the heat at medium and whisk continuously while adding the milk.

Is this recipe freezer-friendly?

Yes — freeze the filling only (without the bread topping). When ready to bake, thaw overnight, assemble with fresh bread cubes, and bake as instructed.

How thick should the sauce be before baking?

It should coat the back of a wooden spoon — not watery, but still pourable. If it’s too thin, cook a few more minutes to thicken.