Description
This delicious leftover turkey pot pie is the perfect way to use up your Thanksgiving turkey. Creamy, savory, and topped with crispy potatoes, it’s a comforting dish for any occasion.
Ingredients
Scale
- 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
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, or longer as needed.
- 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
- This dish is perfect for using up leftover turkey after the holidays.
- Feel free to replace the Gruyere cheese with your favorite cheese.
- For a spicy twist, add some red pepper flakes to the turkey mixture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg