Leftover Turkey Pot Pie Gratin

Name: Leftover Turkey Pot Pie Gratin
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 cup 1% milk; 1 ¾ teaspoons kosher salt; 3 sprigs thyme; 2 sprigs sage; 1 tablespoon unsalted butter; 1 ½ cups from 3 large halved and sliced leeks; 1 ½ pounds leftover turkey breast; 3 cloves garlic; ¼ teaspoon fresh black pepper; 2 cups frozen peas and carrots; 3 tablespoons parsley; ¼ cup cornstarch; 1 pound 4 to 5 medium Gold or Red potatoes; 2 cups low-sodium chicken bone broth; 4 ounces shredded gruyere cheese

User Reviews

4.4

21 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings
6 servings
Calories
383 kcal
Course
Main Course, Dinner
Cuisine
American

Leftover Turkey Pot Pie Gratin

Iris Warren

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Transform your Thanksgiving leftovers into Leftover Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish.

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Ingredients

Servings

1 cup 1% milk
1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
3 sprigs thyme (plus ½ teaspoon fresh thyme leaves)
2 sprigs sage
1 tablespoon unsalted butter
1 ½ cups from 3 large halved and sliced leeks ( (white part only), cleaned well)
1 ½ pounds leftover turkey breast (4 ¾cups)
3 cloves garlic (minced)
¼ teaspoon fresh black pepper
2 cups frozen peas and carrots
3 tablespoons parsley (chopped)
¼ cup cornstarch
1 pound 4 to 5 medium Gold or Red potatoes (peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces))
2 cups low-sodium chicken bone broth (divided)
4 ounces shredded gruyere cheese

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Instructions

Preheat oven to 375F.
In a large oven safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt or bouillon cube, thyme and sage to a simmer over low heat 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.
Melt the butter in the skillet then add the leeks, cook 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley and thyme and cook 3 to 4 minutes.
Add a ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well, pour over the turkey and cook, stirring until thickened, 3 to 4 minutes.
Smooth the turkey mixture in the skillet and top with the sliced potatoes starting from the outside, overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme from the milk and pour over the potatoes, top with Gruyere cheese; cover the skillet tightly with foil or a lid.
Bake on the second rack from the top of the oven, until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with remaining parsley.

Notes

If you don't have an oven-safe deep skillet, transfer the filling to a 9 x 9 inch baking dish or a gratin dish.

Nutrition Information

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Serving 1¼ cups Calories 383kcal (19%) Carbohydrates 25g (8%) Protein 46g (92%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 107.5mg (36%) Sodium 775mg (32%) Fiber 3g (12%) Sugar 4g (8%)