Leftover Turkey Pot Pie with Cheesy Garlic Bread Topping

Step 1: Preheat the oven to 180°C/350°F.

Step 2: Stir the melted butter and garlic together. Put the bread chunks in a bowl, drizzle with the garlic butter and toss to coat. Set aside.

Step 3: Heat the oil in an ovenproof skillet over high heat. Add the mushrooms and cook until browned, about 4 minutes. Remove them from the skillet.

Step 4: Lower the heat to medium-high. Melt the butter in the same skillet, then add the onion and garlic and cook for 2 minutes.

Step 5: Add the carrot and cook for 1 minute.

Step 6: Add the flour and cook for 1 minute, stirring. The mixture will become pasty and may look dry.

Step 7: While stirring, add half the milk and quickly mix to dissolve the paste into the liquid. Add the remaining milk and stir. Add the stock powder, salt and pepper, and stir.

Step 8: Cook for 2–3 minutes, stirring regularly, until the sauce starts steaming and bubbling and thickens. To check, coat the back of a wooden spoon with sauce; you should be able to draw a line across it.

Step 9: Add the turkey, peas and mushrooms, and mix them into the sauce.

Step 10: Spread the filling evenly, then top with the bread. Grate Parmesan over it if using, and add the melting cheese.

Step 11: Bake for 12–15 minutes, until the cheese develops some brown spots. Tent foil over the top so it doesn’t stick to the cheese, then bake for a further 10 minutes.

Step 12: Sprinkle with additional Parmesan if desired, then serve.