Description
Turn your holiday leftovers into a comforting and delicious dish with this Leftover Turkey Pot Pie Gratin. Loaded with tender turkey, veggies, and a creamy sauce, then topped with golden, crispy potatoes, this gratin brings a twist to the traditional pot pie. Itβs a cozy and satisfying way to enjoy your leftovers all over again!
Ingredients
Scale
- 3 cups cooked turkey (shredded or diced)
- 2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 Β½ cups shredded cheddar cheese
- 3 medium potatoes (thinly sliced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375Β°F (190Β°C). Grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the cooked turkey, mixed vegetables, cream of chicken soup, chicken broth, sour cream, garlic powder, thyme, onion powder, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
- Assemble the gratin: Pour the turkey mixture into the prepared baking dish, spreading it out evenly.
- Layer the potatoes: Arrange the thinly sliced potatoes on top of the turkey mixture in overlapping layers. Drizzle olive oil over the potatoes and sprinkle with salt and pepper.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the potatoes, and bake for an additional 20 minutes or until the potatoes are tender and golden.
- Serve: Let the gratin cool for a few minutes before serving.
Notes
- If you have any leftover gravy, add it to the filling for extra flavor.
- For a crunchy topping, sprinkle some breadcrumbs over the cheese during the last 10 minutes of baking.
- You can substitute the mixed veggies with whatever leftover veggies you have on hand.
- Prep Time: 15 minutes
- Cook Time: 1 hour