Leftover Turkey Pot Pie
A creamy turkey and vegetable filling baked in a skillet with a cheesy, golden-brown bread topping.
Ingredients
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced, 225g
- 8 tbsp unsalted butter divided, 113g
- 1 medium yellow onion chopped
- 1 large carrot peeled and chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour 30g
- 2 1/2 cups whole milk 600ml
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups cooked turkey chopped or shredded, about 1.5 lbs or 680g
- 1 1/2 cups frozen peas 220g
- 5 cups day-old bread cut into 1-inch cubes
- 2 tbsp grated Parmesan cheese optional
- 1 cup shredded sharp cheddar or Monterey Jack cheese 4 oz / 113g
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the topping. In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter with 1 minced garlic clove. Place the bread cubes in a large bowl, drizzle with the garlic butter, and toss to coat. Set aside.
- In a large, 12-inch oven-safe skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 5-7 minutes. Transfer the mushrooms to a plate.
- Reduce the heat to medium and melt the remaining 4 tablespoons of butter in the same skillet. Add the onion and carrot and cook until softened, about 5 minutes. Stir in the remaining 2 minced garlic cloves and cook for one more minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to form a paste.
- Slowly pour in the milk while whisking continuously to prevent lumps. Add the bouillon powder, salt, and pepper. Bring the sauce to a simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Remove the skillet from the heat. Stir in the chopped turkey, frozen peas, and the cooked mushrooms until everything is evenly combined in the sauce.
- Arrange the prepared bread cubes evenly over the top of the filling. Sprinkle with Parmesan cheese, if using, and then the shredded cheddar cheese.
- Bake for 20-25 minutes, until the filling is hot and bubbling and the cheese is melted and golden brown. For poultry, a safe internal temperature is 165°F (74°C). Let the pot pie rest for 5 minutes before serving.
Notes
A food thermometer should be used to ensure the filling reaches a safe internal temperature of 165°F (74°C) since it contains cooked poultry.
If you don't have an oven-safe skillet, prepare the filling on the stovetop and then transfer it to a 9x13-inch or similar 3-quart baking dish before adding the topping and baking.
For an extra-crisp topping, you can switch the oven to broil for the last 1-2 minutes of cooking. Watch it very closely to prevent it from burning.