Garlic Bread Leftover Turkey Pot Pie

1. Bread – It’s better to use soft breads rather than artisan sourdough-type breads with really thick chewy crusts and a tight crumb. I just used an everyday bread loaf. Rolls, hamburger buns, sandwich bread – anything goes here.

It’s hard to measure the bread required because they all have different densitie. You just need enough to cover the surface of the pie, one layer. If using sliced bread, just cut them into 3cm / 1.5″ squares then layer them overlapping slightly, and drizzled with butter (too hard to toss).

2. Skillet – I use my Lodge 26cm/10.25″ cast iron skillet, it is perfect for this sort of job. See My Essential Kitchenwares for more information.

If you don’t have one in a similar size that’s oven proof, make this in a 2.5L/2.5 quart casserole dish (10 cups).

3. Don’t stress about sauce thickness, it’s easy to adjust. Once you stir the turkey etc in, whatever the consistency of the sauce is, that’s how it will be once out of the oven. It does not thicken much in the oven – cook time is short plus no air vents for evaporation to allow sauce to thicken. If the filling is too runny for your taste, just pop it back on the stove (with turkey etc) and cook until thickened to your taste.

You can also thicken the filling with CHEESE. 🙂

4. Storage and reheating – Keeps fine in the fridge for up to 5 days (we re-cooked the turkey remember -clock reset!) Reheat covered in oven (better) or the microwave.

5. Nutrition per serving, assuming 6 servings. I totally thought it was going to be way worse than this – score!