Leftover Turkey Pot Pie Gratin Recipe

This Leftover Turkey Pot Pie Gratin is a delicious and comforting way to use up leftover turkey. It’s a creamy, cheesy, and satisfying dish that’s perfect for a cozy weeknight dinner or a casual weekend lunch. I love how it combines the classic flavors of turkey pot pie with a gratin-style topping of thinly sliced potatoes and melted Gruyère cheese. It’s a simple and elegant dish that’s sure to impress your family and friends.

Why You’ll Love This Leftover Turkey Pot Pie Gratin

• Flavorful and Comforting: This gratin is packed with flavor, thanks to the combination of tender turkey, savory vegetables, and a rich, creamy sauce. It’s also incredibly comforting and satisfying.
• Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
• Versatile: You can easily customize this gratin with different vegetables, herbs, or cheeses.
• Perfect for Leftovers: This recipe is a great way to use up leftover turkey from a holiday meal or a roast chicken.

this Recipe

Ingredients for Leftover Turkey Pot Pie Gratin

• Milk: I use 1% milk for this recipe, but you can use any type of milk you prefer.
• Kosher Salt or Chicken Bouillon Cube: This is used to season the milk.
• Thyme and Sage: These herbs add a warm, earthy flavor to the dish.
• Unsalted Butter: Adds richness and flavor.
• Leeks: Leeks add a mild onion flavor to the gratin.
• Cooked Turkey Breast: I use leftover cooked turkey breast, but you can also use rotisserie chicken or cooked chicken breasts.
• Garlic: Minced garlic adds a punch of flavor.
• Black Pepper: To season the dish.
• Frozen Peas and Carrots: I use a bag of frozen peas and carrots for convenience, but you can also use fresh vegetables.
• Parsley: Adds a fresh, herby flavor.
• Cornstarch: This helps to thicken the sauce.
• Potatoes: I like to use Yukon Gold or red potatoes for their creamy texture, but Russet potatoes will also work.
• Chicken Broth: Adds flavor to the sauce.
• Gruyère Cheese: This cheese adds a nutty and slightly sweet flavor to the gratin.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat.
• Veggie Variety: Toss in some other vegetables like mushrooms, zucchini, or corn.
• Different Cheese: Try using a different type of cheese, like cheddar, Swiss, or fontina.
• Herby Twist: Add some chopped fresh herbs, like rosemary or thyme, to the sauce.

How to Make Leftover Turkey Pot Pie Gratin

Step 1: Infuse the Milk

Preheat oven to 375°F (190°C). In a large oven-safe skillet with a lid, combine the milk, salt (or bouillon cube), thyme sprigs, and sage sprigs. Bring to a simmer over low heat and cook for 5 minutes, until aromatic. Pour the milk mixture into a bowl and set aside. Wipe the skillet clean.

Step 2: Sauté the Vegetables and Turkey

Melt the butter in the same skillet over medium heat. Add the leeks and cook until softened, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the cooked turkey, salt, pepper, 1 cup of the chicken broth, peas and carrots, parsley, and thyme leaves. Cook for 3-4 minutes, until heated through.

Step 3: Thicken the Sauce

In a small bowl, whisk together the cornstarch and the remaining 1 cup of chicken broth until smooth. Pour this mixture into the skillet with the turkey and vegetables. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes.

Step 4: Assemble the Gratin

Smooth the turkey mixture in the skillet. Arrange the sliced potatoes over the top, starting from the outside and overlapping the slices in a spiral until you cover all of the meat. Remove the sage and thyme sprigs from the infused milk and pour the milk over the potatoes. Top with the Gruyère cheese.

Step 5: Bake and Broil

Cover the skillet tightly with foil or a lid and bake in the preheated oven until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid or foil and broil until the cheese is golden brown and bubbly, about 3 minutes. Garnish with the remaining parsley before serving.

Tips and Tricks

• Even Cooking: Make sure the potatoes are sliced thinly and evenly so they cook through properly.
• Don’t Overcrowd: Don’t overcrowd the skillet when sautéing the vegetables. This will help them cook evenly and prevent them from steaming.
• Seasoning: Taste the sauce and adjust the seasoning as needed.

How to Serve

This Leftover Turkey Pot Pie Gratin is delicious with:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty dish.
• Crusty Bread: A slice of crusty bread is perfect for sopping up the creamy sauce.

Make Ahead and Storage

• Make Ahead: You can assemble the gratin ahead of time and bake it later.
• Storing: Store leftover gratin in the refrigerator for up to 3 days.
• Reheating: Reheat the gratin in the oven at a low temperature or in the microwave until warmed through.

FAQs

Can I use a different type of cheese?
Yes, you can use other types of cheese, such as cheddar, Swiss, or fontina. Gruyère is a classic choice for gratins, but feel free to experiment with your favorites.

Can I use different vegetables?
Absolutely! You can use any vegetables you like, such as broccoli, cauliflower, or mushrooms. Just be sure to chop them into small pieces so they cook quickly.

Can I make this gratin vegetarian?
Yes, you can omit the turkey and use vegetable broth instead of chicken broth. You can also add more vegetables to make it a heartier vegetarian meal.

There you have it! A delicious and easy recipe for Leftover Turkey Pot Pie Gratin. I hope you enjoy it!

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