Leftover Turkey Pot Pie Gratin
User Reviews
4.4
14 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr 25 mins
-
Total Time
1 hr 45 mins
-
Servings
6 servings
-
Calories
383 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Leftover Turkey Pot Pie Gratin
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Transform your Thanksgiving leftovers into Leftover Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish.
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Ingredients
- 1 cup milk 1% fat
- 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
- 3 thyme plus ½ teaspoon fresh thyme leaves, sprigs
- 2 sage sprigs
- 1 tablespoon butter unsalted
- 1 ½ cups leek white part only), cleaned well, 3 large, halved and sliced
- 1 ½ pounds turkey breast 4 ¾cups, leftover
- 3 cloves garlic (minced)
- ¼ teaspoon black pepper fresh
- 2 cups pea frozen
- 2 cups carrot frozen
- 3 tablespoons parsley (chopped)
- ¼ cup cornstarch
- 1 pound potato peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces, 4 to 5 medium, Gold or Red variety
- 2 cups chicken broth divided, low-sodium, bone broth
- 4 ounces gruyere cheese shredded
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
Show Details
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
14 reviews
Good
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