This Leftover Turkey Pot Pie Gratin is my favourite solution to rework leftover Thanksgiving turkey right into a heat, comforting meal. It’s gluten-free and high-protein.
Gluten Free Turkey Pot Pie
Having a fridge stuffed with leftover turkey is one among my favourite “issues” after Thanksgiving. However by Friday evening, even the very best vacation feast can begin to really feel, properly… a bit stale. Enter this Turkey Pot Pie Gratin — a comfortable, crave-worthy transformation of all these extras. With creamy turkey and veggies beneath a golden gratin topping, it looks like consolation meals … and eating on leftovers instantly doesn’t really feel boring in any respect. Seize your skillet (or a baking dish) and let’s flip that leftover turkey into one thing contemporary, flavorful, and oh-so satisfying. See extra leftover Thanksgiving concepts like this Turkey Pumpkin Enchilada skillet that we additionally cherished.
Why You’ll Love This Leftover Gluten Free Turkey Pot Pie
This gratin is the final word consolation meals: creamy, decadent, and flavorful. It’s additionally endlessly customizable—swap the turkey for rooster, potatoes for candy potatoes, or experiment with completely different veggies. Not solely does it style wonderful, nevertheless it additionally clears out your fridge in essentially the most scrumptious manner. Right here’s why you’ll adore it:
- Versatile Components: Use no matter you may have available, equivalent to rooster or roasted veggies. Be happy to make it your individual.
- One-Pan Surprise: Every part bakes in a single dish, making cleanup a breeze.
- Loaded with Protein: Every serving has 46 grams of protein.
- Gluten-Free: Makes use of potatoes rather than pie crust!
Turkey Pot Pie Gratin Components
Right here’s all the things 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 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: Burn up 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.
- Rooster Bone Broth gives further protein.
- Gruyere Cheese on prime
How you can Make Leftover Turkey Pot Pie
This straightforward turkey pot pie cooks in a single giant skillet. The recipe card comprises 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 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. Cook 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: Change thyme with rosemary and parsley with chives.
- Broth: Use vegetable broth, rooster inventory, or home made turkey inventory.
- Cheese: Swap gruyere with Swiss or mozzarella.
Serving Ideas
Serve this wholesome turkey pot pie with a contemporary saladand 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, in the event you make this gratin the day after Thanksgiving, it’ll maintain for 3 days.
- Freeze Turkey for Later: If you happen to gained’t have time to make this dish earlier than the turkey goes unhealthy, 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
Yield: servings
Serving Measurement: 1 ¼ cups
- 1 cup 1% milk, use half & half to make this extra decadent if you want
- 1 ¾ teaspoons kosher salt , or 1 rooster giant Bouillon dice
- 3 sprigs contemporary thyme, plus ½ teaspoon contemporary thyme leaves
- 2 sprigs contemporary sage
- 1 tablespoon unsalted butter
- 1 ½ cups leeks, from 3 giant, halved and sliced (white half solely), cleaned properly
- 1 ½ kilos leftover turkey breast, 4 ¾ cups
- 3 cloves garlic, minced
- ¼ teaspoon contemporary black pepper
- 2 cups frozen peas and carrots
- 3 tablespoons contemporary parsley, chopped
- ¼ cup cornstarch
- 1 pound Gold or Pink potatoes, 4 to five medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces)
- 2 cups low-sodium rooster bone broth, divided
- 4 ounces shredded Gruyere cheese
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Preheat oven to 375F.
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In a big oven secure 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, cook dinner 4 to five minutes, till delicate. 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, or longer as wanted.
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Easy the turkey combination within the skillet and prime with the sliced potatoes ranging from the surface, 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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If you happen to 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
