Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo Recipe
Garlic Bread Leftover Turkey Pot Pie is a cozy, comforting dish that transforms holiday leftovers into a hearty new favorite. With a creamy turkey filling and a cheesy garlic bread crust, it’s easy to make and hard to resist.
Ingredients
For the Filling
- 4 cups cooked turkey chopped
- 2 ½ cups milk whole milk preferred
- 50 g butter 4 tablespoons
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot diced
- 150 g mushrooms sliced
- 1 ½ cups frozen peas
- 4 tablespoons flour
- 1 teaspoon chicken stock powder or 1 cube
- ¼ teaspoon salt
- ½ teaspoon black pepper
For the Garlic Bread Topping
- 5 cups bread chunks approx. 1-inch cubes, slightly stale
- 50 g butter melted
- 2 garlic cloves minced
- 2 tablespoons Parmesan cheese optional
- 1 cup mozzarella shredded or sliced
Instructions
- Preheat your oven to 450°F. Combine ground chicken, Dijon mustard, chopped shallot, garlic powder, rosemary, Italian seasoning, smoked paprika, Parmesan, salt, and pepper in a mixing bowl. Roll the mixture into 2-inch meatballs and arrange them in a baking dish. Scatter olive oil, lemon peel, dill, and chili flakes (if using) over the top.
- Bake the meatballs for about 8–10 minutes. This short bake allows the meatballs to develop a slightly crisp exterior which holds up beautifully when added to the creamy orzo. Reduce the oven temperature to 400°F once done.
- Now comes the magic! Stir dry orzo into the dish, nestling it around the meatballs. Pour in white wine and water, ensuring the orzo is evenly moistened. Sprinkle with a little salt and pepper, then add a layer of chopped baby spinach over the top.
- Bake for 12–15 minutes, long enough for the orzo to absorb the liquids. Remove from the oven, stir in your choice of cream, and top it all off with a generous sprinkle of shredded mozzarella or provolone cheese. Bake for another 10 minutes until the cheese turns golden and bubbly.
- After removing from the oven, garnish with fresh dill or basil to enhance the dish’s vibrant and aromatic appeal. Serve hot and watch everyone dig in with enthusiasm!
Notes
- Make Ahead: Prepare filling 1 day in advance. Add topping before baking.
- Storage: Store leftovers in the fridge up to 4 days.
- Reheating: Reheat at 350°F to keep bread crisp.
- Freezing: Assemble (unbaked), wrap, and freeze for up to 2 months. Thaw before baking.
- Variations: Swap turkey for chicken or ham, or add more veggies like bell peppers or spinach. Use plant-based alternatives for dairy-free.