Turkey Pot Pie Casserole

Transform your leftover Thanksgiving turkey into a comforting and hearty casserole. This dish takes the classic flavors of a turkey pot pie but swaps the pastry shell for pasta and breadcrumbs. Feel free to customize it by adding your favorite ingredients—leftover chicken works just as well. For a bit of spice, try adding one or two diced Anaheim peppers. The key is to cook the pasta just shy of al dente, so it absorbs the flavorful broth while baking.

Ingredients

• 1 onion, diced
• 2 – 3 carrots, cubed
• 3 ribs celery, chopped
• 1 tsp salt (adjust based on the saltiness of your broth)
• ½ tsp ground black pepper
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp garlic powder
•  ½ cup all-purpose flour
•  ½ cup unsalted butter
• 5–6 cups turkey (or chicken) broth
• 1 tbsp Better than Bouillon Roasted Turkey or Chicken (optional)
• 1 cup frozen peas
• ⅓ cup heavy cream
• 1 pound pasta shells
• 1 cup panko breadcrumbs
• 2–3 pounds cooked turkey (or chicken), cut into bite-size pieces

Directions

Prepare the filling

• In a large skillet over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until the onions become translucent.
• Add the carrots, celery, and salt. Stir to coat the vegetables and then add the black pepper, thyme, and garlic powder. Cook for 1 minute.
• Stir in the flour and cook until the mixture turns a light golden color, about 2–3 minutes.
• Gradually whisk in the broth and bring the mixture to a simmer.
• Stir in the peas and heavy cream. Let the mixture cook for about 10 minutes, stirring occasionally, until the carrots begin to soften.
• Add the cooked turkey (or chicken), remove bay leaf, and remove from heat.

Cook the pasta

• While preparing the filling, preheat your oven to 375°F (190°C).
• In a large pot of salted boiling water, cook the pasta 2 minutes less than the package directions. Drain well.

Assemble the casserole

• Stir the cooked pasta into the vegetable-turkey mixture until well combined.
• Transfer the mixture into a deep 4½-quart baking dish.

Prepare the topping

• In a small bowl, mix the panko breadcrumbs with ½ teaspoon of salt.
• Add 2 tablespoons of melted butter and stir until the crumbs are evenly coated.

Bake

• Spread the breadcrumb mixture over the top of the casserole.
• Bake uncovered for about 45 minutes, or until the top is golden brown.

Rest and serve

• Let the casserole rest for 15 minutes before serving to allow it to firm up.

Enjoy this warm and delicious Turkey Pot Pie Casserole, perfect for repurposing your holiday leftovers!