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Leftover Turkey Pot Pie Gratin
Transform your Thanksgiving leftovers into Leftover Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish that can also be a holiday main dish, it's that good!
Equipment
- large, deep, oven-safe skillet or transfer to a 9 x 9-inch baking dish
Ingredients
- 1 cup 1% milk (use half & half to make this more decadent if you wish)
- 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
- 3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves)
- 2 sprigs fresh sage
- 1 tablespoon unsalted butter
- 1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well)
- 1 ½ pounds leftover turkey breast (4 ¾ cups)
- 3 cloves garlic (minced)
- ¼ teaspoon fresh black pepper
- 2 cups frozen peas and carrots
- 3 tablespoons fresh parsley (chopped)
- ¼ cup cornstarch
- 1 pound Gold or Red potatoes (4 to 5 medium, 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
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, or longer as needed.
- 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
Serving: 1¼ cups, Calories: 383kcal, Carbohydrates: 25g, Protein: 46g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 107.5mg, Sodium: 775mg, Fiber: 3g, Sugar: 4g
- WW Points: 6