If you’re anything like me, you’re always looking for a way to turn leftover turkey into something extraordinary, and that’s exactly why I’m so excited to share this Leftover Turkey Pot Pie Gratin Recipe with you. It’s the perfect cozy comfort food that feels like a warm hug from the inside out — rich, savory, and topped with golden cheese and tender potatoes. I love this recipe because it transforms bland leftovers into a stunning, satisfying meal that everyone will fight over.
This dish works wonderfully any time you have leftover turkey haunting your fridge — think after Thanksgiving, or even if you’ve picked up a rotisserie chicken and want to mix things up. What makes this Leftover Turkey Pot Pie Gratin Recipe extra special is how the creamy herb-infused base blends with hearty turkey and veggies, all crowned with a gratin of sliced potatoes and bubbling Gruyère. You’re going to love serving this up on a chilly evening and watching your family dig in.
Why You’ll Love This Recipe
- Transforms Leftovers: Turns plain turkey into a decadent, comforting dish everyone will rave about.
- One-Pan Wonder: Uses an oven-safe skillet for easy cooking and minimal cleanup.
- Creamy & Herbaceous: Creamy milk base infused with thyme and sage gives a jazzed-up flavor profile.
- Family Favorite: My family asks for this dish over and over, especially on chilly nights when comfort food hits the spot.
Ingredients You’ll Need
The ingredients in this Leftover Turkey Pot Pie Gratin Recipe all come together for a harmonious mix of flavors and textures. The mix of leeks, herbs, and turkey makes for a savory filling, while the potato topping crisps beautifully with melted Gruyère. Keep an eye out for fresh herbs and good-quality cheese—it really elevates the dish.
- 1% Milk: Adds creaminess without too much richness; 2% works too if you prefer a bit more fat.
- Kosher Salt or Bouillon Cube: Season to boost flavor, and the bouillon adds a subtle depth if you have it on hand.
- Thyme & Sage: Fresh herbs infuse the milk with an aromatic base that complements turkey perfectly.
- Unsalted Butter: The perfect fat to soften the leeks and build flavor.
- Leeks (white part only): They cook down tender and sweet—just make sure they’re cleaned well to avoid grit!
- Leftover Turkey Breast: The star protein, best if chunked or sliced into bite-sized pieces.
- Garlic: Minced for that warm, fragrant punch.
- Fresh Black Pepper: Just a little bit to season with a fresh kick.
- Frozen Peas and Carrots: Convenient and colorful, bring some sweet veggie crunch.
- Parsley: Freshly chopped to brighten everything up.
- Cornstarch: Thickens the broth into a luscious sauce without lumps.
- Gold or Red Potatoes: Thinly sliced for the gratin topping—mandolin slicer makes this quick and even.
- Low-Sodium Chicken Bone Broth: Divided for cooking and thickening, adds great savory depth.
- Gruyère Cheese: Melts beautifully for a nutty, golden finish on top.
Variations
One of my favorite things about this Leftover Turkey Pot Pie Gratin Recipe is how easy it is to tweak to your tastes or whatever you have on hand. Don’t hesitate to swap herbs, veggies, or even the protein to make it your own — cooking should be fun, not stressful!
- Sweet Potato Topping: I’ve swapped in thinly sliced sweet potatoes before, and it adds a lovely earthy sweetness that pairs so well with the herbs.
- Different Protein: No leftover turkey? No problem! Rotisserie chicken or even leftover ham work beautifully.
- Herb Swaps: If you’re not a fan of thyme, rosemary or sage alone work great; chives can replace parsley if you have those growing in the garden.
- Cheese Alternatives: Swiss or mozzarella can work for a milder cheese melt, especially if you’re feeding picky eaters.
How to Make Leftover Turkey Pot Pie Gratin Recipe
Step 1: Infuse the Milk with Herbs
Start by preheating your oven to 375°F. In a large oven-safe skillet with a lid, gently warm the milk with salt or a bouillon cube and fresh thyme and sage sprigs over low heat for about 5 minutes. This step is key because it allows the milk to soak up the subtle herb flavors that will give the whole dish a wonderful depth. When it smells fragrant, pour the milk into a bowl and set aside, then give your skillet a quick wipe-out to prepare for the next steps.
Step 2: Sauté the Leeks and Turkey
Now, melt the butter in the clean skillet over medium heat. Add the leeks and gently cook until they’re soft and silky, about 4 to 5 minutes. Next comes the garlic—cook it just until fragrant, which should only take about a minute or so. Then stir in the turkey chunks, salt, pepper, one cup of chicken broth, frozen peas and carrots, fresh parsley, and thyme leaves. Let everything cook together for another 3 to 4 minutes so the flavors meld beautifully.
Step 3: Thicken the Sauce
Mix the cornstarch into the remaining cup of chicken broth until fully dissolved. Pour this mixture into the skillet with the turkey and veggies, stirring constantly. Keep cooking for 3 to 4 minutes as the sauce thickens into a rich, luscious gravy that will hold the gratin together. Make sure to stir well to avoid lumps — this silky sauce is what makes the pot pie so irresistible.
Step 4: Assemble the Gratin
Smooth the turkey mixture evenly across the skillet, then remove the herb sprigs from your infused milk and pour it gently over the top. Now for the fun part: arrange the thinly sliced potatoes in a spiral, overlapping them starting from the skillet’s edge and working your way inward, covering the filling completely. Finally, sprinkle the shredded Gruyère cheese on top. Cover the skillet tightly with foil or the lid to lock in moisture for baking.
Step 5: Bake and Broil to Perfection
Set the skillet on the second rack from the top of the oven and bake for about one hour — the potatoes are done when you can easily pierce them with a knife. Remove the cover, then switch your oven to broil. Broil for 3 minutes or until the cheese turns beautifully golden and bubbly. Keep an eagle eye on it here so it doesn’t burn. Once finished, sprinkle with the remaining parsley for a fresh pop of color and flavor.
Pro Tips for Making Leftover Turkey Pot Pie Gratin Recipe
- Clean Your Leeks Thoroughly: Leeks can hide dirt, so slice and soak them well in cold water before cooking for grit-free results.
- Use a Mandoline for Even Potatoes: I discovered this trick to get those thin, uniform slices that cook evenly without any mushy spots.
- Don’t Skip Thickening the Sauce: Without the cornstarch slurry, the filling would be watery and less satisfying—trust me, it makes a huge difference.
- Cover During Baking: Keeping the gratin covered traps steam and cooks the potatoes through without drying out the filling.
How to Serve Leftover Turkey Pot Pie Gratin Recipe
Garnishes
I always top this gratin with a sprinkle of fresh parsley right before serving. It adds a little bright, fresh kick that cuts through the richness and makes the dish look inviting. Sometimes, I add a tiny drizzle of good-quality olive oil or a couple of sliced green onions for an extra pop of color and flavor.
Side Dishes
This gratin is hearty enough to be a meal on its own, but my favorite sides to serve with it include a crisp green salad or roasted seasonal vegetables like Brussel sprouts or asparagus. You could also set out some crusty bread to sop up every bit of that delicious sauce.
Creative Ways to Present
For special occasions, I like to serve leftovers in individual ramekins—just adjust cooking time so the toppings brown perfectly. This way, everyone gets their own cheesy, potato-topped pot pie, which feels extra special and festive.
Make Ahead and Storage
Storing Leftovers
Store any leftover gratin tightly covered in the refrigerator for up to 3 days. I usually press a piece of plastic wrap directly on the potato layer to keep it from drying out, then cover the skillet with foil or a lid.
Freezing
I’ve frozen this gratin successfully by letting it cool completely, wrapping it tightly in plastic wrap and foil, and popping it into a freezer-safe container. When you’re ready, thaw overnight in the fridge and reheat as usual.
Reheating
The best way to reheat is in a preheated 350°F oven, covered with foil to retain moisture, for about 20-25 minutes or until hot all the way through. If you want to refresh the cheesy topping, remove the foil in the last 5 minutes and broil briefly until bubbly and golden.
FAQs
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Can I use fresh turkey instead of leftovers for this recipe?
Absolutely! If you don’t have leftovers, cooked turkey breast from the store or fresh turkey you’ve roasted can work perfectly—just make sure it’s shredded or cut into bite-sized pieces. The gratin is quite forgiving and delicious either way.
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What can I substitute if I don’t have Gruyère cheese?
Swiss cheese or mozzarella are great substitutes. They melt well and give that lovely golden-top finish. If you want a stronger flavor, some sharp cheddar can also be delicious, though it will change the character slightly.
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Is it okay to use frozen potatoes instead of fresh sliced ones?
I recommend fresh potatoes sliced thinly with a mandoline for the best texture. Frozen potatoes can release extra moisture and become soggy instead of developing that delicious gratin crust.
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Can I make this recipe dairy-free?
You can try substituting the milk with a creamy plant-based milk and using dairy-free butter and cheese alternatives, but the flavor profile will be different. You may need to experiment with thickening and seasoning to keep the dish rich and satisfying.
Final Thoughts
This Leftover Turkey Pot Pie Gratin Recipe has become a staple for me whenever I want to elevate my leftovers without a ton of fuss. It’s warm, satisfying, and feels like a little culinary win after holiday madness or a busy week. If you give this a try, I’m sure you’ll end up with a new family favorite that you’ll want to make again and again — it’s comfort food done right, and you deserve that cozy goodness on your table.
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Leftover Turkey Pot Pie Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Leftover Turkey Pot Pie Gratin transforms your leftover turkey into a comforting, hearty dish perfect for cozy dinners. Featuring tender turkey breast, leeks, peas, carrots, and a creamy thyme-infused sauce topped with thinly sliced potatoes and melted Gruyere cheese, this savory gratin delivers layers of rich flavors and textures with every bite. Baked until golden and bubbly, it’s an excellent way to reduce food waste while indulging in classic pot pie flavors without the crust.
Ingredients
Dairy & Liquids
- 1 cup 1% milk
- 1 tablespoon unsalted butter
- 2 cups low-sodium chicken bone broth (divided)
- ¼ cup cornstarch
Herbs & Seasonings
- 1 ¾ teaspoons kosher salt (or 1 large chicken bouillon cube)
- 3 sprigs thyme (plus ½ teaspoon fresh thyme leaves)
- 2 sprigs sage
- 3 cloves garlic (minced)
- ¼ teaspoon fresh black pepper
- 3 tablespoons parsley (chopped)
Vegetables
- 1 ½ cups from 3 large halved and sliced leeks (white part only, cleaned well)
- 2 cups frozen peas and carrots
- 1 pound 4 to 5 medium Gold or Red potatoes (peeled and sliced ⅛-inch thick with mandolin; peeled weight 12 ounces)
Proteins
- 1 ½ pounds leftover turkey breast (about 4 ¾ cups, cooked and sliced)
Cheese
- 4 ounces shredded Gruyere cheese
Instructions
- Preheat and infuse milk: Preheat your oven to 375°F. In a large, oven-safe enamel skillet with a fitted lid, combine the milk, ¼ teaspoon kosher salt (or chicken bouillon cube), 3 sprigs thyme, and 2 sprigs sage. Gently bring this mixture to a simmer over low heat for about 5 minutes, allowing the herbs to infuse the milk and release their aroma. Remove from heat, pour the aromatic milk into a bowl, and set aside. Wipe out the skillet to prepare for the next step.
- Sauté leeks and prepare filling: Melt the unsalted butter in the cleaned skillet over medium heat. Add the sliced white parts of the leeks and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant. Add the leftover sliced turkey, 1 ¼ teaspoons kosher salt, black pepper, 1 cup of the chicken broth, frozen peas and carrots, 2 tablespoons chopped parsley, and ½ teaspoon fresh thyme leaves. Cook this mixture for 3 to 4 minutes to combine flavors and warm the ingredients through.
- Thicken the filling: In a separate small bowl or cup, whisk the ¼ cup cornstarch into the remaining 1 cup of chicken broth until smooth. Pour this mixture over the turkey filling in the skillet. Stir continuously and cook for 3 to 4 minutes until the sauce thickens into a creamy consistency that coats the ingredients nicely.
- Assemble the gratin: Evenly smooth the thickened turkey mixture in the skillet. Carefully arrange the thinly sliced potatoes over the top, starting from the outer edge and layering in a spiral pattern until all the filling is covered. Remove the sage and thyme sprigs from the infused milk. Slowly pour the infused milk evenly over the potatoes. Sprinkle the shredded Gruyere cheese evenly on top. Cover the skillet tightly with foil or place its lid on to seal.
- Bake the gratin: Place the covered skillet on the second rack from the top in the preheated oven. Bake for approximately 1 hour, or until the potatoes are tender when pierced with a knife. Carefully remove the cover and switch the oven to broil. Broil the gratin for about 3 minutes, watching closely until the cheese melts, becomes bubbly, and achieves a golden brown color.
- Garnish and serve: Remove the gratin from the oven and garnish with the remaining tablespoon of chopped parsley. Let it rest for a few minutes before serving to allow flavors to settle and the gratin to firm up slightly for easy serving.
Notes
- Milk: You can substitute 1% milk with 2% milk for a creamier texture.
- Protein: If turkey isn’t available, leftover chicken or store-bought rotisserie chicken works wonderfully in this recipe.
- Potatoes: Sweet potatoes are a delicious alternative that add a hint of sweetness.
- Herbs: Swap thyme with rosemary and parsley with chives for a different herbal profile.
- Broth: Use vegetable broth, chicken stock, or homemade turkey stock as alternatives.
- Cheese: Gruyere can be replaced with Swiss or mozzarella for different melting characteristics and flavors.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 383 kcal
- Sugar: 4 g
- Sodium: 775 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 107.5 mg
