Garlic Bread Pot Pie
Garlic bread and pot pie – what could they have in common? Well, they’re both delicious, crispy and savoury, and when combined into one moreish dish, are completely addictive!
This delicious and extremely hackable pot pie is the perfect way to use up leftover meat and veggies. The crust is garlicky, crispy, and everything garlic bread should be.
Garlic bread fans, this recipe is for you.
These pot pies are easy peasy to make, requiring only 20 minutes of prep and cook time and only 10 simple ingredients.
Vegans and vegetarians, don’t despair, this dish is for you too! Make sure to check out the FAQs for vegetarian and vegan pot pie adaptations, as well as additional cooking tips.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this vegan?
For a vegan garlic bread pot pie to die for, simply use leftover nut or mushroom roast, or tofurkey in place of chicken or ham. Replace the milk and butter in the recipe for non dairy alternatives, and voilà!
Can I make using a different kind of bread?
If you don’t have Futurelife Honey and Oat bread, don’t stress – any soft and fluffy sliced brown bread or cubed sourdough will work.
Garlic Bread Pot Pie
- Total Time: 20 Minutes
- Yield: 3 - 4 Servings
Description
Garlic bread and pot pie – what could they have in common? Well, they’re both delicious, crispy and savoury, and when combined into one moreish dish, are completely addictive!
Ingredients
Filling
- 1 1/2 cups leftover turkey or ham, shredded/diced
- 1 cup Christmas veggies (roast veg/mushroom/stuffing works too)
OR
Vegetarian Alternative
- 4 whole leeks thinly sliced and cooked until soft
- 1 punnet sliced and sauteed button mushrooms
For the Sauce
- 2 Tbsp/25g butter (or vegan margarine)
- 3 Tbsp cake/all-purpose flour
- 1/2 cup milk (or vegan alternative)
- 3/4 cups water
- 1 stock concentrate sachet (chicken or veg) or a stock cube
- 1 Tbsp chopped parsley
- 1 Tbsp Dijon mustard
Crust
- 5 slices of Futurelife Honey and Oats Bread, crusts removed
- 2 Tbsp butter/margarine
- 1 clove of garlic, grated
- 1 Tbsp parsley
Instructions
- Heat the oven to 200C.
- To make the sauce melt the butter. Add the flour and stir to combine. Pour in the milk and water and whisk until smooth. Cook for 5 minutes or until thick. Remove from the heat.
- Add the stock concentrate, mustard, meat of choice, veggies and parsley. Mix well and season to taste.
- Cut the bread into small cubes. Melt the butter, then add the garlic and parsley. Toss the bread in the garlic herb butter.
- Spoon the chicken mixture into pot pie dishes (it will fill 3-4 depending on their size).
- Spoon the garlic bread topping over the pie filling. Bake for 10 minutes or until the bread is golden and crisp.
- Serve immediately.
- Category: Mains
- Method: Bake
- Cuisine: Festive
Nutrition
- Serving Size: 1
- Calories: 581kcal
- Sugar: 7g
- Sodium: 641mg
- Fat: 31g
- Carbohydrates: 47g
- Protein: 24g
