Can I make this ahead of time?

Yes. Assemble the gratin in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to cooking time.

What can I use instead of leeks?

Diced onion (1 cup) or celery work well, though leeks add a mild sweetness that's traditional to pot pie.

Can I use rotisserie chicken instead of leftover turkey?

Yes. Use 1½ pounds shredded rotisserie chicken (about 4¾ cups) as a direct substitute.

How do I know when the gratin is done baking?

The filling should bubble around the edges and the top should be golden brown, about 25–30 minutes at 375°F.

Can I freeze this dish?

Yes. Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15 minutes to baking time from frozen.

Leftover Turkey Pot Pie Gratin

Name: Leftover Turkey Pot Pie Gratin
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup 1% milk (use half & half to make this more decadent if you wish); 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube); 3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves); 2 sprigs fresh sage; 1 tablespoon unsalted butter; 1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well); 1 ½ pounds leftover turkey breast (4 ¾ cups); 3 cloves garlic (minced); ¼ teaspoon fresh black pepper; 2 cups frozen peas and carrots; 3 tablespoons fresh parsley (chopped); ¼ cup cornstarch; 1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces)); 2 cups low-sodium chicken bone broth (divided); 4 ounces shredded Gruyere cheese

CookOSBeta

Leftover Turkey Pot Pie Gratin | CookOS

Ingredients

1 cup 1% milk (use half & half to make this more decadent if you wish)
1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves)
2 sprigs fresh sage
1 tablespoon unsalted butter
1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well)
1 ½ pounds leftover turkey breast (4 ¾ cups)
3 cloves garlic (minced)
¼ teaspoon fresh black pepper
2 cups frozen peas and carrots
3 tablespoons fresh parsley (chopped)
¼ cup cornstarch
1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces))
2 cups low-sodium chicken bone broth (divided)
4 ounces shredded Gruyere cheese

15 Ingredients

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Instructions

1
Preheat oven to 375F.
2
In a large oven safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt or bouillon cube, thyme and sage to a simmer over low heat 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.
3
Melt the butter in the skillet then add the leeks, cook 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley and thyme and cook 3 to 4 minutes.
4
Add a ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well, pour over the turkey and cook, stirring until thickened, 3 to 4 minutes, or longer as needed.
5
Smooth the turkey mixture in the skillet and top with the sliced potatoes starting from the outside, overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme from the milk and pour over the potatoes, top with Gruyere cheese; cover the skillet tightly with foil or a lid.
6
Bake on the second rack from the top of the oven, until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with remaining parsley.