This Leftover Turkey Pot Pie Gratin is my favourite approach 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 filled with leftover turkey is one among my favourite “problems” after Thanksgiving. But by Friday evening, even the very best vacation feast can start to really feel, nicely… somewhat stale. Enter this Turkey Pot Pie Gratin — a comfy, crave-worthy transformation of all these extras. With creamy turkey and veggies beneath a golden gratin topping, it appears like consolation food … and eating on leftovers all of the sudden doesn’t really feel boring in any respect. Grab 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 beloved.
Why You’ll Love This Leftover Gluten Free Turkey Pot Pie
This gratin is the final word consolation food: 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, but it surely additionally clears out your fridge in essentially the most scrumptious means. Here’s why you’ll find it irresistible:
- Versatile Ingredients: Use no matter you might have readily available, reminiscent of rooster or roasted veggies. Feel free to make it your individual.
- One-Pan Wonder: Everything bakes in a single dish, making cleanup a breeze.
- Loaded with Protein: Each serving has 46 grams of protein.
- Gluten-Free: Uses potatoes instead of pie crust!
Turkey Pot Pie Gratin Ingredients
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: Fresh 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, elevate them from the water and rinse them underneath the sink. (Don’t pour them by means of the strainer to make sure the grit stays within the water.)
- Frozen Peas and Carrots: No chopping required!
- Turkey: Use up 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.
- Chicken Bone Broth offers additional protein.
- Gruyere Cheese on high
How to Make Leftover Turkey Pot Pie
This straightforward turkey pot pie cooks in a single massive skillet. The recipe card incorporates printable directions.
Start 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: Melt 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. Combine the remaining broth with the cornstarch and pour over the turkey combination. Cook till thickened.
Assemble the Gratin: Smooth the turkey combination within the oven-safe skillet, then organize the potato slices in an overlapping spiral sample. Remove the herb sprigs from the milk and pour the milk over the potatoes. Top with Gruyere, then cowl the skillet with foil or a lid.
Bake the Pot Pie for an hour at 375°F. Remove 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 need to make this dish however don’t have leftover Thanksgiving turkey, use leftover rooster or store-bought rotisserie rooster.
- Potatoes: Sub candy potatoes.
- Herbs: Replace 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 Suggestions
Serve this healthy 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, should you make this gratin the day after Thanksgiving, it’ll hold for 3 days.
- Freeze Turkey for Later: If 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 nicely for these days once you desire a style of Thanksgiving with out the work! Store 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.
More Leftover Turkey Recipes You’ll Love
Yield: servings
Serving Size: 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 massive 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 massive, halved and sliced (white half solely), cleaned nicely
- 1 ½ kilos leftover turkey breast, 4 ¾ cups
- 3 cloves garlic, minced
- ¼ teaspoon fresh black pepper
- 2 cups frozen peas and carrots
- 3 tablespoons contemporary parsley, chopped
- ¼ cup cornstarch
- 1 pound Gold or Red 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 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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Melt 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 rooster 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 rooster broth and blend nicely, pour over the turkey and prepare dinner, stirring till thickened, 3 to 4 minutes, or longer as wanted.
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Smooth 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. Remove 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. Remove the lid and broil till the cheese is barely browned and golden, about 3 minutes. Garnish with remaining parsley.
Last Step:
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If 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, Calories: 383 kcal, Carbohydrates: 25 g, Protein: 46 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 107.5 mg, Sodium: 775 mg, Fiber: 3 g, Sugar: 4 g
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