Description
This Leftover Turkey Pot Pie Gratin is a comforting and delicious way to reinvent your leftover turkey. Layers of tender turkey, leeks, peas, and carrots are cooked in a savory creamy broth, topped with thinly sliced potatoes and melted Gruyere cheese. Baked to golden perfection, it’s a hearty, satisfying dish perfect for family dinners or cozy gatherings.
Ingredients
Scale
Broth Base
- 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
Filling
- 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 ¾ cups)
- 3 cloves garlic (minced)
- ¼ teaspoon fresh black pepper
- 2 cups frozen peas and carrots
- 3 tablespoons parsley (chopped)
- ¼ cup cornstarch
Potato Topping
- 1 pound 4 to 5 medium Gold or Red potatoes (peeled and sliced ⅛-inch thick with mandolin, peeled weight 12 ounces)
- 4 ounces shredded Gruyere cheese
- 2 cups low-sodium chicken bone broth (divided)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin later.
- Prepare the Broth Base: In a large oven-safe deep skillet with a fitted lid, combine the milk, ¼ teaspoon salt or bouillon cube, thyme sprigs, and sage sprigs. Heat over low heat and bring it to a simmer for about 5 minutes until aromatic. Then, pour the mixture into a bowl and set aside. Wipe the skillet clean.
- Sauté the Leeks and Aromatics: Melt the unsalted butter in the cleaned skillet over medium heat. Add the sliced white parts of the leeks and cook for 4 to 5 minutes until they soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Turkey and Vegetables: Stir in the leftover turkey breast, 1 ¼ teaspoons kosher salt, fresh black pepper, 1 cup of the chicken broth, frozen peas and carrots, 2 tablespoons of chopped parsley, and ½ teaspoon of fresh thyme leaves. Cook everything together for 3 to 4 minutes to combine flavors.
- Thicken the Sauce: In a separate bowl, mix the remaining 1 cup of chicken broth with the ¼ cup cornstarch until smooth. Pour this mixture over the turkey filling in the skillet. Cook while stirring continuously until the sauce thickens, about 3 to 4 minutes.
- Assemble the Gratin: Smooth the turkey mixture evenly in the skillet. Remove the thyme and sage sprigs from the broth you set aside earlier. Starting from the outside edge, layer the thinly sliced potatoes over the turkey mixture in a spiral pattern, overlapping the slices to cover all the filling.
- Add Broth and Cheese Topping: Pour the reserved aromatic milk and herb broth over the layered potatoes. Sprinkle the shredded Gruyere cheese evenly on top. Cover the skillet tightly with foil or put on the fitted lid.
- Bake the Gratin: Place the covered skillet on the second rack from the top of the oven. Bake for about 1 hour, or until the potatoes are tender when pierced with a knife.
- Broil for a Golden Finish: Remove the lid or foil and broil the gratin for about 3 minutes, until the Gruyere cheese turns slightly browned and golden.
- Garnish and Serve: Sprinkle the remaining chopped parsley over the gratin before serving for a fresh and colorful finish.
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 before baking.
- Using fresh herbs like thyme and sage enhances the aromatic flavor of the broth.
- For even cooking of potatoes, make sure to slice them very thinly using a mandolin.
- Be careful when broiling to avoid burning the cheese; watch closely for the perfect golden finish.
- This recipe is an excellent way to use up leftover turkey from holiday meals.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 410
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
