Description
This Leftover Turkey Pot Pie Gratin is a comforting and hearty dish perfect for using up leftover turkey. Combining tender turkey, savory leeks, peas, carrots, and fresh herbs in a creamy sauce, all topped with thinly sliced potatoes and melted Gruyere cheese, then baked to golden perfection. It’s a delicious twist on traditional pot pie, without the crust, making it easier and just as satisfying.
Ingredients
Scale
Liquid & Broth
- 1 cup 1% milk
- 2 cups low-sodium chicken bone broth (divided)
Herbs & Seasonings
- 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
- 3 sprigs thyme (plus ½ teaspoon fresh thyme leaves)
- 2 sprigs sage
- ¼ teaspoon fresh black pepper
- 3 tablespoons parsley (chopped)
Vegetables
- 1 ½ cups from 3 large halved and sliced leeks (white part only, cleaned well)
- 3 cloves garlic (minced)
- 2 cups frozen peas and carrots
- 1 pound 4 to 5 medium Gold or Red potatoes (peeled and sliced ⅛-inch thick with mandolin, peeled weight 12 ounces)
Protein & Dairy
- 1 ½ pounds leftover turkey breast (4 ¾ cups)
- 1 tablespoon unsalted butter
- 4 ounces shredded Gruyere cheese
Other
- ¼ cup cornstarch
Instructions
- Preheat the oven: Set your oven to 375°F to get it ready for baking your gratin later.
- Prepare the aromatic milk: In a large oven-safe deep skillet with a fitted lid, gently bring the milk, ¼ teaspoon salt or bouillon cube, 3 sprigs thyme, and 2 sprigs sage to a simmer over low heat. Let it simmer for about 5 minutes until fragrant. Remove from heat, pour the infused milk into a bowl, and wipe the skillet clean.
- Sauté the leeks and garlic: Melt the butter in the same skillet over medium heat. Add the sliced leeks and cook for 4 to 5 minutes until they soften. Add the minced garlic and cook for another minute until aromatic.
- Add turkey and vegetables: Stir in the leftover turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, frozen peas and carrots, 2 tablespoons parsley, and the fresh thyme leaves. Cook for 3 to 4 minutes, letting flavors meld.
- Thicken the sauce: In a separate bowl, mix the cornstarch with the remaining 1 cup of chicken broth until smooth. Pour this mixture into the skillet and cook while stirring until the sauce thickens, about 3 to 4 minutes.
- Assemble the gratin: Smooth the turkey mixture evenly in the skillet. Arrange the sliced potatoes over the top, starting from the outside edge in a spiral pattern overlapping each slice to cover all the meat. Remove the sage and thyme sprigs from the infused milk and pour the milk evenly over the potatoes. Sprinkle shredded Gruyere cheese on top. Cover tightly with foil or the skillet lid.
- Bake the gratin: Place the covered skillet on the second rack from the top in the oven. Bake until potatoes are tender when pierced with a knife, about 1 hour.
- Brown the cheese: Remove the foil or lid and switch the oven to broil. Broil the gratin for about 3 minutes until the cheese becomes golden and slightly browned.
- Garnish and serve: Sprinkle the remaining parsley over the top before serving for a fresh burst of color and flavor.
Notes
- If you don’t have an oven-safe deep skillet, you can transfer the turkey filling to a 9 x 9 inch baking dish or a gratin dish before topping with potatoes and baking.
- Use a mandolin to thinly and evenly slice the potatoes for best texture and appearance.
- Leftover turkey works well here but you can substitute with cooked chicken if preferred.
- For a deeper flavor, let the herbs steep in the milk a bit longer but do not let it boil.
- Be careful when broiling to avoid burning the cheese; watch closely for 2-3 minutes.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
