Leftover Turkey Pot Pie Gratin
Give your Thanksgiving remnants a delightful makeover with this Leftover Turkey Pot Pie Gratin, a warm and satisfying dish that’s sure to impress your family and friends.
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Ingredients
- 1 cup 1% milk
- 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
- 1 ¾ teaspoons kosher salt
- 3 sprigs thyme
- 2 sprigs sage
Equipment Needed
- large, deep, oven-safe skillet or transfer to a 9 x 9-inch baking dish
Instructions
- 1
Begin by warming your oven to 375°F (190°C).
- 2
In a deep, oven-safe enamel skillet that has a lid, combine the milk, a pinch of salt (or a bouillon cube), thyme, and sage. Heat this mixture over low heat for about 5 minutes until it becomes fragrant. Transfer it to a bowl and set it aside. Make sure to clean the skillet.
- 3
In the same skillet, melt the butter. Once melted, add the leeks and sauté for 4 to 5 minutes until they are tender. Stir in the garlic and cook for an additional minute until it releases its aroma. Then, incorporate the leftover turkey, 1 ¼ teaspoons of salt, black pepper, 1 cup of chicken broth, along with the peas and carrots, and 2 tablespoons each of parsley and thyme. Cook this mixture for 3 to 4 minutes.
- 4
In a separate small bowl, combine ¼ cup of cornstarch with the remaining 1 cup of chicken broth, mixing thoroughly. Pour this mixture over the turkey, stirring constantly until it thickens, which should take about 3 to 4 minutes.
- 5
Evenly distribute the turkey filling in the skillet and layer the sliced potatoes on top, starting from the outer edge and working your way inward, overlapping them in a spiral pattern until all the turkey is covered. Remove the sage and thyme from the milk mixture and pour it over the potatoes. Finish by sprinkling Gruyere cheese on top, then cover the skillet securely with aluminum foil or a lid.
- 6
Place the skillet on the second rack from the top of the oven and bake for approximately 1 hour, or until the potatoes are easily pierced with a knife. Once done, remove the cover and switch to broil, cooking for about 3 minutes until the cheese is golden and bubbly. Finally, sprinkle with the remaining parsley for garnish.
Nutrition Information
Notes & Tips
- 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.