Leftover Turkey Pot Pie Gratin
| 15 |
105 |
398 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
1 h 25 min |
6
|
Ingredients
|
1 cup
|
Milk or Dairy alternative
|
|
1 3/4 tsp
|
Kosher salt
(or 1 chicken large Bouillon cube)
|
|
3 sprig
|
Thyme, fresh
(plus 1/2 teaspoon fresh leaves)
|
|
2 sprig
|
Sage, fresh
|
|
1 tbsp
|
Butter, unsalted
(or oil)
|
|
1 1/2 cup
|
Leek
(from 3 large halved and sliced; white part only; cleaned well)
|
|
681 gm
|
Turkey breast
(leftover; 4 3/4cups)
|
|
3 clove(s)
|
Garlic
(minced)
|
|
1/4 tsp
|
Black pepper
(fresh)
|
|
2 cup
|
Frozen peas and carrots
|
|
3 tbsp
|
Parsley, fresh
(chopped)
|
|
1/4 cup
|
Cornstarch
(could use another starch)
|
|
454 gm
|
Potatoes
(4 to 5 medium Gold or Red, peeled and sliced ⅛-inch thick with mandolin - peeled weight 12 ounces)
|
|
2 cup
|
Chicken bone broth
(low-sodium, divided)
|
|
114 gm
|
Gruyere cheese
(shredded)
|
Instructions
- Preheat oven to 375F.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes:
If you don’t have an oven-safe deep skillet, transfer the filling to a 9 x 9 inch baking dish or a gratin dish.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
