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 fully totally different. Final yr I made this Turkey Pumpkin Enchilada skillet that we cherished. This yr, you’ll wish to make additional 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 option 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 hen, potatoes for candy potatoes, or experiment with totally different veggies. Not solely does it style superb, but it surely additionally clears out your fridge in probably the most scrumptious method. Right here’s why you’ll adore it:
- Versatile Substances: Use no matter you will have available, similar to hen or roasted veggies. Be at liberty to make it your individual.
- One-Pan Surprise: All the things 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 easy turkey pot pie gratin recipe, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Fb!
Turkey Pot Pie Gratin Substances
Right here’s all the pieces you’ll must 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 below 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: Deplete your leftover Thanksgiving turkey!
- Garlic and Black Pepper improve the flavour.
- Cornstarch thickens the turkey pot pie filling.
- Potatoes: Gold or pink potatoes will work. Slice them with a mandolin to get skinny, even slices.
- Rooster Bone Broth supplies additional protein.
- Gruyere Cheese on prime
The way to Make Leftover Turkey Pot Pie Gratin
This straightforward turkey pot pie cooks in a single giant skillet. The recipe card comprises 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 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 organize 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 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 selfmade turkey inventory.
- Cheese: Swap gruyere with Swiss or mozzarella.
Serving Solutions
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, if you happen to make this gratin the day after Thanksgiving, it’ll maintain 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 nicely for these days if you need 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
It’s also possible to 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, deliver 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 smooth. 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 nicely, 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 prime 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, 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