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

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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

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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