Transform your Thanksgiving leftovers into a comforting, crowd-pleasing, gluten-free, high-protein Turkey Pot Pie Gratin.
Leftover Turkey Pot Pie Gratin
Every year I make new leftover Thanksgiving recipes. My husband doesn’t like leftovers, so we usually replace them with something completely different. Last year I made a turkey and pumpkin enchilada skillet that we loved. This year, you’ll want to make extra turkey to make this leftover turkey pot pie gratin recipe! We’ve reinvented the classic pot pie by layering a creamy turkey and vegetable filling with an irresistibly delicious potato gratin topping. This is the perfect way to transform turkey and vegetables for the holiday, and each serving contains a whopping 46 grams of protein! Check out more Thanksgiving ideas here.
Why We Love This Leftover Turkey Pot Pie Gratin Recipe
This gratin is the ultimate comfort food: creamy, decadent, and full of flavor. It’s also endlessly customizable. Swap turkey for chicken, potatoes for sweet potatoes, or experiment with different vegetables. Not only does it taste great, but it also frees up your fridge in the tastiest way. Here’s why you’ll love it:
- Various Ingredients: Use whatever you have on hand, like chicken or roasted vegetables. Feel free to make it your own.
- A round of wonders: Everything is baked on one plate, making cleanup a breeze.
- Contains Protein: Each serving contains 46g of protein.
- Dietary Restrictions: It’s Weight Watchers friendly, gluten-free, high protein, and high fiber.
I would love to see if you make this simple turkey pot pie gratin recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Turkey Pot Pie Gratin Ingredients
Everything you need to make Leftover Turkey Pot Pie with Gratin Potatoes is here. See recipe card for exact measurements.
- milk Pour it over a gratin and it’s a lighter option than heavy cream.
- seasoning: For even more flavor, use salt or bouillon cubes.
- Hub: Fresh thyme, sage and parsley
- butter trying to cook vegetables
- green onion: Cut the chives in half and submerge them in a bowl of water, stirring them around to remove any grit. Then lift it out of the water and rinse it under the sink. (Do not pour through the strainer to ensure grit remains in the water.)
- Frozen Peas and Carrots: No cutting required!
- turkey: Use up that leftover Thanksgiving turkey!
- garlic and pepper Enhance flavor.
- cornstarch Thicken the turkey pot pie filling.
- potato: Gold or red potatoes will work. Cut with a mandoline to get thin, even slices.
- chicken bone broth Provides additional protein.
- Gruyere Cheese above
How to Make Leftover Turkey Pot Pie Gratin
This easy turkey pot pie is cooked in one large skillet. Recipe cards include printable instructions.
Start by infusing your milk with fresh herbs. Add milk, salt, thyme, and sage and simmer over low heat for 5 minutes. Pour into a bowl and set aside.
Pot Pie Filling: Melt the butter and cook the leeks. Add garlic and cook for 1 minute. Then add the turkey, remaining salt, pepper, 1 cup broth, peas and carrots, parsley, and remaining thyme and cook for a few minutes. Combine remaining broth with cornstarch and pour over turkey mixture. Cook until thickened.
Assemble the gratin: Soften the turkey mixture in an oven-safe skillet, then arrange the potato slices in an overlapping spiral pattern. Remove the herb sprigs from the milk and pour the milk over the potatoes. Top with Gruyere and cover skillet with foil or a lid.
Baking Pot Pies at 375°F for one hour. Uncover and bake until the cheese is lightly browned and golden. Garnish with remaining parsley.
strain
- milk: Replace with 2% milk.
- protein: If you want to make this dish but don’t have leftover Thanksgiving turkey, use leftover chicken or store-bought rotisserie chicken.
- potato: Sub sweet potato.
- Hub: Replace thyme with rosemary and parsley with chives.
- broth: Use vegetable broth, chicken broth, or homemade turkey broth.
- cheese: Replace the Gruyere with Swiss or mozzarella cheese.
offer suggestions
Serve this healthy turkey pot pie with a fresh salad. You can enjoy a satisfying meal without holiday-level effort.
save
- leftover turkey It lasts for a total of 4 days. So, if you make this gratin the day after Thanksgiving, you can keep it for 3 days.
- Freeze your turkey for later: If you don’t have time to make this dish before your turkey goes bad, freeze it immediately and make pot pies after the holidays.
- Freezer: Bonus – it freezes well for those days when you want to enjoy Thanksgiving without having to work! Store in an airtight container for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then reheat in the microwave or oven until warm.
Leftover Turkey Recipes You’ll Love
You can also find more gluten-free and high-protein recipes here.
produce: 6 night soil
Serving Size: 1 ¼ cup
Preheat oven to 375F.
In a large ovenproof enamel deep skillet with a lid, combine the milk, ¼ teaspoon salt or bouillon cube, thyme, and sage and simmer over low heat until fragrant, 5 minutes. Pour into a bowl and set aside. Wipe out the skillet.
Melt the butter in a skillet, then add the leeks and cook until soft, 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute. Add the cooked turkey, 1¼ teaspoons salt, pepper, 1 cup chicken broth, peas and carrots, 2 tablespoons parsley, and thyme and cook for 3 to 4 minutes.
Add ¼ cup cornstarch to the remaining 1 cup chicken broth, mix well, then pour over the turkey and cook, stirring, until thickened, 3 to 4 minutes.
Add the turkey mixture to the skillet, starting from the outside, and top with the sliced potatoes, layering the potato slices in a spiral fashion until all of the meat is covered. Remove the sage and thyme from the milk and top the potatoes with Gruyere cheese. Cover skillet tightly with foil or lid.
Bake on the second, upper rack of the oven until the potatoes are tender when pierced with a knife, about 1 hour. Uncover and cook until the cheese is lightly browned and golden, about 3 minutes. Garnish with remaining parsley.
Final step:
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If you don’t have a deep oven-safe skillet, transfer the filling to a 9-by-9-inch baking dish or gratin dish.
clothing material: 1 ¼ cup, calorie: 383 calorie, carbohydrate: 25 g, protein: 46 g, province: 11 g, Saturated Fat: 6 g, Cholesterol: 107.5 mg, sodium: 775 mg, fiber: 3 g, sugar: 4 g
