Feastical

Garlic Bread Leftover Turkey Pot Pie: Your New Favorite Comfort Food

Hey there, Feastical family! Beau here, coming at you from my kitchen, which currently smells like a cozy, garlicky dream. You know that post-holiday moment? The one where you’ve had your fill of feasts, the relatives have all gone home, and you’re left staring into a fridge that’s basically a monument to your culinary success? There’s a mountain of turkey, a few rogue vegetables, and maybe, just maybe, the last half of a loaf of bread. I used to see a chore. Now, I see pure, unadulterated potential. I see the makings of the most epic, comforting, and downright delicious Leftover Turkey Pot Pie you’ve ever had—with a serious garlic bread twist.

Forget the fuss of making a pastry crust. We’re keeping it real, simple, and incredibly flavorful. We’re taking that leftover turkey, those veggies, and transforming them with a creamy, dreamy sauce. Then, we’re crowning it all with crispy, buttery, garlic-infused slices of bread that bake into a golden, crunchy crust. Every single bite is a perfect harmony of savory filling and crispy topping. It’s the kind of meal that feels like a warm hug, the ultimate solution to your leftover dilemma, and a guaranteed crowd-pleaser. So, let’s roll up our sleeves, grab that leftover turkey, and turn it into something truly magical.

A Tale of Two Leftovers: My First Kitchen “Aha!” Moment

This recipe was born out of a little bit of desperation and a whole lot of ingenuity. I’ll never forget my first Thanksgiving hosting gig. I was so proud of the bird I’d brined and roasted, the mountains of sides… and then completely overwhelmed by the aftermath. For days, it was turkey sandwiches. And then more turkey sandwiches. I hit a wall. My best friend came over, took one look at my sad-face and the sadder-looking loaf of French bread on the counter, and said, “Dude. We’re not making sandwiches. We’re making a pot pie. But better.”

We threw everything we had into a skillet, whipped up a quick sauce, and instead of wrestling with pastry dough, we just sliced that bread, slathered it in garlic butter, and laid it right on top. Twenty minutes later, the kitchen smelled insane, and we dug into this bubbling, cheesy, garlicky masterpiece. It was a revelation! It wasn’t just about using up leftovers anymore; it was about elevating them into something new and exciting. That’s the spirit of Feastical—taking what you have and making it feel special, without any of the stress. This Garlic Bread Turkey Pot Pie is a tribute to that first kitchen “aha!” moment.

Gather Your Ingredients: Building Blocks of Flavor

This is the fun part! Let’s break down what you’ll need. Remember, this is a leftover recipe, so flexibility is your best friend.

• ▢ 2 cups cooked turkey, shredded or chopped – This is your star! Use white meat, dark meat, or a mix. Chef’s Insight: Shredding it with two forks helps it soak up all that glorious sauce. If you’re short on turkey, cooked chicken works perfectly.
• ▢ 2 tbsp butter – The foundation of our rich sauce. Unsalted is best so you can control the seasoning.
• ▢ 1 small onion, diced – Sweetness and aroma. Yellow or white onion is perfect here.
• ▢ 2 cloves garlic, minced – Because more garlic is always the answer. Fresh is key for that punchy flavor!
• ▢ 2 tbsp all-purpose flour – This is our thickening agent, creating the roux for the sauce. For a gluten-free version, a 1:1 GF flour blend works great.
• ▢ 1 1/2 cups turkey or chicken broth – The liquid gold. Use homemade if you have it, or a good quality low-sodium store-bought broth. Pro Tip: If you have leftover gravy, swap out ½ cup of broth for it for an even richer, deeper flavor.
• ▢ 1/2 cup cream or whole milk – For creaminess and body. Half-and-half also works. For a lighter version, whole milk is fine, but the cream adds a lovely decadence.
• ▢ 2 cups mixed vegetables (frozen or leftover) – The supporting cast! Classic peas and carrots are a win. But use what you have: green beans, corn, even diced roasted potatoes! Frozen mixed veggies are a lifesaver—no need to thaw.
• ▢ Salt & pepper, to taste – Season as you go! Taste your filling before it goes into the dish.
• ▢ 6–8 slices of crusty bread (French or sourdough) – This is our game-changing “crust.” You want something sturdy that can hold up to the garlic butter and soak up the saucy goodness without getting soggy. A day-old loaf is actually ideal!
• ▢ 3 tbsp melted butter – For that gorgeous, crispy, golden top.
• ▢ 1/2 tsp garlic powder – Combined with fresh garlic, this gives a rounded, pervasive garlic flavor that’s just *chef’s kiss*.
• ▢ 2 tbsp chopped parsley – A pop of fresh color and flavor. If you only have dried, use about 2 teaspoons.
• ▢ 1/2 cup shredded mozzarella or cheddar (optional) – I say “optional,” but highly recommended. It creates a cheesy, bubbly, glorious layer between the bread and the filling.

Let’s Get Cooking: Building Your Masterpiece, Step-by-Step

Ready to create some magic? Follow these steps, and you’ll have a show-stopping dinner on the table in no time. I’ve packed this section with all my favorite chef hacks to make it foolproof.

Step 1: Preheat and Prep
Preheat your oven to 200°C (400°F). This is crucial for getting that bread nice and crispy right out of the gate. While it’s heating, grab a 9-inch pie dish or an 8×8 baking dish—anything of a similar size will work. Lightly grease it. Now, get all your ingredients prepped (this is called your *mise en place*—makes you feel fancy, right?). Dice the onion, mince the garlic, chop the turkey, and measure everything out. Trust me, this makes the process smooth and relaxing.

Step 2: Build the Flavor Base (The Aromatics)
In a large skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until it becomes soft and translucent. You’re not looking for color here, just sweetness. Now, add the fresh minced garlic and cook for just one more minute until it’s incredibly fragrant. Chef’s Hack: Don’t let the garlic brown! Burnt garlic turns bitter, and we want all that good, pungent flavor.

Step 3: Create the Luxurious Sauce (The Roux)
Sprinkle the 2 tablespoons of flour over the onions and garlic. Stir constantly and cook for about 1-2 minutes. You’re cooking out the raw flour taste, and this mixture (called a roux) is what will thicken our sauce. It should look pasty. Now, here’s the key: gradually whisk in the turkey or chicken broth. Add a little at a time, whisking vigorously after each addition to avoid lumps. Once the broth is incorporated, whisk in the cream or milk. Bring the mixture to a gentle simmer, and let it cook for 2-3 minutes, stirring occasionally. You’ll feel it thicken beautifully. Season generously with salt and pepper.

Step 4: Bring It All Together (The Filling)
Turn the heat down to low. Add your shredded turkey and all your mixed vegetables to the skillet. Stir everything until it’s completely coated in that creamy, luxurious sauce. Give it a taste! This is your last chance to adjust the seasoning. Does it need more pepper? A pinch more salt? Maybe a sprinkle of thyme? Make it yours. Once it’s perfect, pour the entire mixture into your prepared baking dish and spread it out evenly.

Step 5: Craft the Garlic Bread Crown
In a small bowl, mix together the 3 tablespoons of melted butter, ½ teaspoon of garlic powder, and the chopped parsley. Lay your slices of crusty bread on a cutting board. Using a pastry brush (or the back of a spoon), generously brush one side of each bread slice with the garlic butter mixture. This is what’s going to give us that incredible flavor and crunch.

Step 6: Assemble and Bake to Perfection
Now, artfully arrange your garlic-buttered bread slices on top of the filling, buttered side up, like you’re shingling a roof. Overlap them slightly to cover most of the filling. If you’re using the optional cheese, now’s the time to sprinkle it right over the top of the bread. It’ll melt and get all bubbly and fantastic. Pop the dish into your preheated oven and bake for 20-25 minutes, until the filling is bubbling around the edges and the bread is golden brown and crisp. Your kitchen will smell absolutely incredible.

How to Serve This Comfort Food Classic

This pot pie is a complete meal in a dish, but a little flair never hurt anybody! I like to take it straight from the oven and let it rest for about 5 minutes. This allows the filling to set just a tad, making it easier to serve. Use a big spoon to scoop down through that crispy bread top and into the saucy filling underneath.

For a true “feast-ical” presentation, serve it right in the baking dish at the table—it’s rustic, inviting, and gets everyone excited. A simple, bright side salad with a tangy vinaigrette is the perfect partner to cut through the richness of the pie. A handful of fresh arugula with a lemon squeeze would be my go-to. And honestly, a cold beer or a glass of crisp white wine like a Sauvignon Blanc is a match made in heaven with all those savory, garlicky flavors. Dig in and enjoy the fruits of your (minimal) labor!

Make It Your Own: Delicious Recipe Variations

The beauty of this recipe is its versatility. Don’t be afraid to play around and adapt it to what you love or what’s in your pantry!

• The “Everything But The Kitchen Sink” Version: Got leftover ham, roasted Brussels sprouts, or even some mashed potatoes? Toss them in! This recipe is the ultimate clean-out-the-fridge hero.
• Cozy Herb Garden Twist: Add a teaspoon of fresh chopped thyme or rosemary to the filling when you add the turkey. It gives it that classic, comforting holiday herb flavor.
• A Little Kick: Love a bit of heat? Add a pinch of red pepper flakes to the garlic butter mixture or a dash of hot sauce to the filling. It’ll add a wonderful warmth.
• Ultra-Creamy Version: Stir in 2 tablespoons of cream cheese into the sauce when you add the cream. It makes it extra indulgent and velvety.
• Gluten-Free & Dairy-Free Friendly: Use a gluten-free 1:1 flour blend for the roux and your favorite GF bread for the top. For dairy-free, use olive oil or a plant-based butter and swap the cream for unsweetened almond or oat milk. Skip the cheese or use a vegan shred.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first haphazard attempt with my buddy. I’ve learned that a thicker, sturdier bread is non-negotiable—no flimsy sandwich bread here, unless you want mush (which, hey, some people might!). I’ve also started adding a tiny pinch of smoked paprika to the filling for a subtle, smoky depth that plays so well with the turkey.

One funny story: I once tried to get fancy and make intricate garlic bread “weaves” on top. It looked Instagram-worthy for about five minutes before it collapsed into a delicious, but homely, pile. Lesson learned: sometimes simple and rustic is not only easier, it’s better. The goal is flavor and comfort, not perfection. This dish is forgiving and wants to be loved, not stressed over!

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I make this ahead of time?
A: Absolutely! You can prepare the filling up to 2 days in advance. Let it cool completely, store it covered in the fridge, and when you’re ready, pour it into the dish, add the bread topping, and bake. You might need to add a few extra minutes to the baking time since it’s starting from cold.

Q: My filling seems too runny. How can I fix it?
A: No worries! If it’s runny before baking, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the simmering filling and let it cook for another minute—it should tighten right up. If it’s runny after baking, it likely just needed a few more minutes in the oven to allow the sauce to reduce and thicken further.

Q: The bottom of my bread is a bit soggy. What happened?
A: This usually means your filling was very liquidy before you added the bread. Next time, make sure your sauce has thickened nicely on the stovetop. Also, using a sturdy, day-old bread helps immensely, as it’s less prone to soaking up moisture too quickly.

Q: Can I freeze this pot pie?
A: I recommend freezing just the filling. The creamy sauce and bread topping can separate and get a weird texture when frozen and thawed. Make and cool the filling, freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight, then assemble and bake as directed.

Garlic Bread Leftover Turkey Pot Pie

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Turn your holiday leftovers into a comforting, garlicky masterpiece with this easy pot pie. Shredded turkey, mixed veggies, and a creamy sauce are baked under a crispy garlic bread topping. Minimal prep, maximum flavor—perfect for a cozy dinner or a creative way to use up leftovers.

---

Ingredients

Scale 1x2x3x

For the Filling:

• 2 cups cooked turkey, shredded or chopped

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour (or GF flour for gluten-free)

• 1 1/2 cups turkey or chicken broth

• 1/2 cup cream or whole milk

• 2 cups mixed vegetables (frozen or leftover)

• Salt and pepper, to taste

For the Garlic Bread Topping:

• 6–8 slices crusty bread (French or sourdough)

• 3 tbsp melted butter

• 1/2 tsp garlic powder

• 2 tbsp chopped parsley

• 1/2 cup shredded mozzarella or cheddar (optional)

---

Instructions

1. Preheat Oven: Preheat oven to 200°C (400°F). Grease a 9-inch pie dish or similar baking dish.

2. Cook Aromatics: In a large skillet, melt butter over medium heat. Add diced onion and sauté until soft, 3–4 minutes. Add garlic and cook 1 more minute, being careful not to burn it.

3. Make the Sauce: Sprinkle flour over the onions and garlic, stir constantly for 1–2 minutes. Gradually whisk in broth, then cream or milk, until smooth. Simmer 2–3 minutes to thicken. Season with salt and pepper.

4. Add Turkey & Veggies: Stir in shredded turkey and mixed vegetables until fully coated. Taste and adjust seasoning. Pour mixture into prepared baking dish.

5. Prepare Garlic Bread: Mix melted butter, garlic powder, and parsley. Brush mixture onto one side of each bread slice.

6. Assemble & Bake: Arrange bread slices buttered-side up over filling, overlapping slightly. Sprinkle cheese on top if using. Bake 20–25 minutes until filling bubbles and bread is golden and crisp.

7. Serve: Let rest 5 minutes. Scoop through bread into filling and serve warm.

Notes

• Make Ahead: Prepare filling 1–2 days in advance. Add bread topping before baking.

• Thicker Sauce: If filling is too runny, stir in 1 tsp cornstarch mixed with 1 tbsp water and simmer until thick.

• Extra Flavor: Add fresh thyme, rosemary, or smoked paprika to the filling.

• Leftover Mix-Ins: Ham, roasted Brussels sprouts, or mashed potatoes can all be added.

• Gluten-Free / Dairy-Free: Use GF flour and bread, and swap cream with plant-based milk and butter.

Nutrition

• Calories: 390 Cal per serving
• Fat: 21g
• Carbohydrates: 28g
• Protein: 23g

Nutritional Information (A General Guide)

Alright, friends, let’s talk nutrition. Remember, I’m a chef, not a dietitian, so these are estimates based on the ingredients listed and can vary widely based on your specific choices (like using milk vs. cream, or adding cheese). This info is for one serving, assuming the recipe serves 6.

Per serving:
Calories: approx 390 | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 450mg | Fiber: 3g | Sugar: 4g

This dish is a fantastic source of protein, thanks to the turkey, and provides a good amount of energy. Using mixed veggies boosts the fiber and vitamin content. To lighten it up, opt for low-fat milk, go easy on the butter in the topping, and skip the cheese. But remember, part of the Feastical philosophy is enjoying wholesome, satisfying food that nourishes the soul, too!

Final Thoughts: Leftovers, Elevated

And there you have it! Your guide to transforming those humble holiday leftovers into a meal that’s anything but ordinary. This Garlic Bread Turkey Pot Pie is more than just a recipe; it’s a mindset. It’s about looking at what you have with creativity and joy, and turning it into something that