Remodel 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 often flip them into one thing utterly totally different. Final yr I made this Turkey Pumpkin Enchilada skillet that we beloved. This yr, you’ll need to make additional turkey simply to make this Leftover Turkey Pot Pie Gratin recipe! It reinvents the traditional 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 remodel 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 last word consolation meals: creamy, decadent, and flavorful. It’s additionally endlessly customizable—swap the turkey for rooster, potatoes for candy potatoes, or experiment with totally different veggies. Not solely does it style superb, however it additionally clears out your fridge in probably the most scrumptious manner. Right here’s why you’ll find it irresistible:
- Versatile Elements: Use no matter you’ve got readily available, corresponding to rooster or roasted veggies. Be at liberty to make it your individual.
- One-Pan Marvel: Every little 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.
When you make this straightforward 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 Elements
Right here’s all the pieces 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 cook 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, elevate them from the water and rinse them underneath the sink. (Don’t pour them by way of 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 crimson potatoes will work. Slice them with a mandolin to get skinny, even slices.
- Hen Bone Broth gives additional protein.
- Gruyere Cheese on prime
How you can Make Leftover Turkey Pot Pie Gratin
This simple turkey pot pie cooks in a single massive skillet. The recipe card accommodates printable directions.
Begin by infusing the milk with recent 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 cook dinner the leeks. Add the garlic and cook dinner for a minute. Then, add the turkey, remaining salt, black pepper, 1 cup of broth, peas and carrots, parsley, and remaining thyme, and cook dinner for a couple of minutes. Mix the remaining broth with the cornstarch and pour over the turkey combination. Prepare dinner till thickened.
Assemble the Gratin: Easy 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. High 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 rooster or store-bought rotisserie rooster.
- Potatoes: Sub candy potatoes.
- Herbs: Exchange thyme with rosemary and parsley with chives.
- Broth: Use vegetable broth, rooster inventory, or do-it-yourself turkey inventory.
- Cheese: Swap gruyere with Swiss or mozzarella.
Serving Options
Serve this wholesome turkey pot pie with a recent 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 whole. So, should you make this gratin the day after Thanksgiving, it’ll hold for 3 days.
- Freeze Turkey for Later: When you received’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 if 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 may also 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, convey 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, cook dinner 4 to five minutes, till comfortable. Add the garlic and cook dinner till fragrant, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the rooster broth, peas and carrots, 2 tablespoons parsley and thyme and cook dinner 3 to 4 minutes.
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Add a ¼ cup cornstarch to the remaining 1 cup rooster broth and blend properly, pour over the turkey and cook dinner, stirring till thickened, 3 to 4 minutes.
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Easy the turkey combination within the skillet and prime with the sliced potatoes ranging from the skin, overlapping the potato slices in a spiral till you cowl the entire meat. Take away the sage and thyme from the milk and pour over the potatoes, prime 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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When 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
