Rework your Thanksgiving leftovers into this gluten-free, high-protein, Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish.
Leftover Turkey Pot Pie Gratin
Annually, I create new leftover Thanksgiving recipes. Since my husband doesn’t like leftovers, I normally flip them into one thing utterly completely different. Final 12 months I made this Turkey Pumpkin Enchilada skillet that we beloved. This 12 months, you’ll need to make further turkey simply to make this Leftover Turkey Pot Pie Gratin recipe! It reinvents the basic pot pie by layering a creamy turkey and vegetable filling with a potato gratin topping that’s irresistibly scrumptious. It’s the proper solution to rework your vacation turkey and veggies and every serving has a whopping 46 grams of protein! See extra leftover Thanksgiving concepts right here.
Why You’ll Love This Leftover Turkey Pot Pie Gratin Recipe
This gratin is the final word consolation meals: creamy, decadent, and flavorful. It’s additionally endlessly customizable—swap the turkey for hen, potatoes for candy potatoes, or experiment with completely different veggies. Not solely does it style wonderful, but it surely additionally clears out your fridge in probably the most scrumptious means. Right here’s why you’ll adore it:
- Versatile Components: Use no matter you’ve got available, equivalent to hen or roasted veggies. Be happy to make it your individual.
- One-Pan Marvel: Every thing bakes in a single dish, making cleanup a breeze.
- Loaded with Protein: Every serving has 46 grams of protein.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, high-fiber.
Should you make this easy turkey pot pie gratin recipe, I’d like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Fb!
Turkey Pot Pie Gratin Components
Right here’s the whole lot you’ll have to make this leftover turkey pot pie with gratin potatoes. See the recipe card for the precise measurements.
- Milk Poured over the gratin, it’s a lighter choice over heavy cream
- Seasoning: Use salt or a bouillon dice for much more taste
- Herbs: Contemporary thyme, sage, and parsley
- Butter to prepare dinner the veggies in
- Leeks: Slice the leeks in half, submerge them in a bowl of water, swishing them round to take away the grit. Then, raise them from the water and rinse them beneath the sink. (Don’t pour them via the strainer to make sure the grit stays within the water.)
- Frozen Peas and Carrots: No chopping required!
- Turkey: Dissipate your leftover Thanksgiving turkey!
- Garlic and Black Pepper improve the flavour.
- Cornstarch thickens the turkey pot pie filling.
- Potatoes: Gold or purple potatoes will work. Slice them with a mandolin to get skinny, even slices.
- Hen Bone Broth supplies further protein.
- Gruyere Cheese on high
Easy methods to Make Leftover Turkey Pot Pie Gratin
This simple turkey pot pie cooks in a single giant skillet. The recipe card accommodates printable directions.
Begin by infusing the milk with contemporary herbs: Simmer the milk, salt, thyme, and sage on low warmth for five minutes. Pour right into a bowl and put aside.
Pot Pie Filling: Soften the butter and prepare dinner the leeks. Add the garlic and prepare dinner for a minute. Then, add the turkey, remaining salt, black pepper, 1 cup of broth, peas and carrots, parsley, and remaining thyme, and prepare dinner for a couple of minutes. Mix the remaining broth with the cornstarch and pour over the turkey combination. Cook dinner till thickened.
Assemble the Gratin: Clean the turkey combination within the oven-safe skillet, then prepare the potato slices in an overlapping spiral sample. Take away the herb sprigs from the milk and pour the milk over the potatoes. Prime with Gruyere, then cowl the skillet with foil or a lid.
Bake the Pot Pie for an hour at 375°F. Take away the lid and broil till the cheese is barely browned and golden. Garnish with the remaining parsley.
Variations
- Milk: Substitute 2% milk.
- Protein: If you wish to make this dish however don’t have leftover Thanksgiving turkey, use leftover hen or store-bought rotisserie hen.
- Potatoes: Sub candy potatoes.
- Herbs: Substitute thyme with rosemary and parsley with chives.
- Broth: Use vegetable broth, hen inventory, or do-it-yourself turkey inventory.
- Cheese: Swap gruyere with Swiss or mozzarella.
Serving Ideas
Serve this wholesome turkey pot pie with a contemporary salad, and also you’ll have a meal that feels indulgent with out the holiday-level effort.
Storage
- Leftover turkey will final for 4 days in complete. So, for those who make this gratin the day after Thanksgiving, it’ll preserve for 3 days.
- Freeze Turkey for Later: Should you gained’t have time to make this dish earlier than the turkey goes dangerous, freeze it instantly and make the pot pie after the vacations.
- Freezer: Bonus–It freezes properly for these days whenever you desire a style of Thanksgiving with out the work! Retailer it in an hermetic container for as much as 3 months.
- Reheat: Thaw it within the fridge in a single day, and reheat it within the microwave or oven till heat.
Extra Leftover Turkey Recipes You’ll Love
You can even see extra gluten-free recipes and high-protein recipes right here.
Yield: 6 servings
Serving Dimension: 1 ¼ cups
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Preheat oven to 375F.
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In a big oven protected enamel deep skillet with a fitted lid, carry the milk, ¼ teaspoon salt or bouillon dice, thyme and sage to a simmer over low warmth 5 minutes, till fragrant. Pour right into a bowl and put aside. Wipe the skillet.
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Soften the butter within the skillet then add the leeks, prepare dinner 4 to five minutes, till comfortable. Add the garlic and prepare dinner till fragrant, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the hen broth, peas and carrots, 2 tablespoons parsley and thyme and prepare dinner 3 to 4 minutes.
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Add a ¼ cup cornstarch to the remaining 1 cup hen broth and blend properly, pour over the turkey and prepare dinner, stirring till thickened, 3 to 4 minutes.
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Clean the turkey combination within the skillet and high with the sliced potatoes ranging from the skin, overlapping the potato slices in a spiral till you cowl all the meat. Take away the sage and thyme from the milk and pour over the potatoes, high with Gruyere cheese; cowl the skillet tightly with foil or a lid.
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Bake on the second rack from the highest of the oven, till the potatoes are tender when pierced with a knife, about 1 hour. Take away the lid and broil till the cheese is barely browned and golden, about 3 minutes. Garnish with remaining parsley.
Final Step:
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Should you don’t have an oven-safe deep skillet, switch the filling to a 9 x 9 inch baking dish or a gratin dish.
Serving: 1 ¼ cups, Energy: 383 kcal, Carbohydrates: 25 g, Protein: 46 g, Fats: 11 g, Saturated Fats: 6 g, Ldl cholesterol: 107.5 mg, Sodium: 775 mg, Fiber: 3 g, Sugar: 4 g