Leftover Turkey Pot Pie Gratin Recipe

If you ever find yourself with a fridge full of leftover turkey after a big holiday feast, you’ve gotta try this Leftover Turkey Pot Pie Gratin Recipe. It’s like that warm comforting hug of a meal that’s perfect for cozy evenings when you want something hearty but a little different from the usual turkey sandwich. I love this dish because it transforms plain leftovers into a golden, bubbly skillet meal that feels special without a ton of fuss.

This recipe really shines when you’ve got about an hour to bake it, and the results are always worth the wait. The layers of tender turkey, creamy sauce, soft potatoes, and melty Gruyere come together in a way that my family absolutely goes crazy over, especially on chilly nights. So if you want a luscious, filling dinner that uses up your leftover bird in style, this Leftover Turkey Pot Pie Gratin Recipe is your new best friend.

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Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and texture. The combination of fresh herbs and Gruyere cheese really elevates this Leftover Turkey Pot Pie Gratin Recipe, but I’ve learned you don’t have to stress if you swap a few things out.

• 1% Milk: Adds light creaminess without being too heavy; you can also use 2% milk if that’s what you have.
• Kosher Salt or Chicken Bouillon Cube: Enhances the dish’s savory depth; bouillon cubes are great if you want extra richness.
• Fresh Thyme and Sage Sprigs: These herbs infuse a wonderful aroma; fresh is best here but dried can work in a pinch.
• Unsalted Butter: For sautéing leeks and garlic—adds richness without extra salt.
• Leeks (white part only): They’re sweet and mild, better than onions for this recipe; make sure to clean thoroughly.
• Leftover Turkey Breast: The star of the show! Use shredded or chopped to your liking.
• Garlic Cloves: Minced for a punch of flavor that pairs perfectly with the herbs.
• Fresh Black Pepper: Freshly ground gives the best spice and aroma.
• Frozen Peas and Carrots: Convenient veggies that add color and a little sweetness.
• Fresh Parsley: Chopped for a bright, fresh finish, and also stirred into the filling.
• Cornstarch: Helps thicken the sauce so it’s velvety, not watery.
• Gold or Red Potatoes: Thinly sliced for the gratin topping; I love using a mandolin to get them even.
• Low-Sodium Chicken Bone Broth: Split between the sauce and to pour over potatoes; adds great flavor without overpowering.
• Gruyere Cheese: Melts beautifully and browns to a golden perfection on top, adding nutty richness.

Variations

I love experimenting with this Leftover Turkey Pot Pie Gratin Recipe, and you should too—don’t hesitate to tweak it with whatever flavors you like best! Making it your own is all part of the fun.

• Protein Swap: I’ve made this with leftover rotisserie chicken and it works just as beautifully when turkey isn’t available.
• Sweet Potato Twist: Replacing regular potatoes with sweet potatoes adds a lovely sweetness and vibrant color, which my kids adore.
• Herb Changes: Swapping thyme for rosemary and parsley for chives gives a different, fresher twist that I sometimes prefer in spring.
• Cheese Options: If you can’t find Gruyere, Swiss or mozzarella melt nicely and keep that comforting gooey top layer.

How to Make Leftover Turkey Pot Pie Gratin Recipe

Step 1: Infuse the Milk and Prep Your Skillet

Start by bringing your milk, salt (or bouillon cube), fresh thyme, and sage to a gentle simmer in a large oven-safe enamel skillet. This step only takes about 5 minutes but trust me, it fills your kitchen with such an inviting aroma, like a promise of something delicious to come. Once it’s fragrant, pour the milk mixture into a bowl and set it aside, then wipe out the skillet—you’ll reuse it to build the layers.

Step 2: Cook Your Leeks, Garlic, and Turkey Filling

Next, melt butter in your skillet and sauté the sliced leeks until soft—about 4 to 5 minutes. I like to make sure they’re translucent but not browned, so the sweetness really shines through. Add your minced garlic and cook for another minute until aromatic. Then, stir in the leftover turkey, salt, black pepper, chicken broth, peas and carrots, parsley, and thyme. Let those mingle by cooking for 3 to 4 minutes, which helps everything blend beautifully.

Step 3: Thicken the Sauce

Mix the cornstarch into the remaining chicken broth until smooth, then pour it over your turkey mixture in the skillet. Keep stirring gently over medium heat until the sauce thickens—about 3 to 4 minutes. This step is key to getting that creamy, luscious texture; without it, the filling could end up soggy instead of rich and comforting.

Step 4: Arrange Potatoes and Bake

Smooth out the turkey filling evenly, then begin layering the thin potato slices on top in a spiral pattern from the outside in, overlapping to cover all the filling. Remove the herb sprigs from your milk infusion and pour the milk evenly over the potatoes—this seeps down and keeps everything tender. Sprinkle Gruyere cheese over the top, cover tightly with foil or a lid, and bake at 375°F on the second rack from the top for about an hour, until potatoes are tender when pierced with a knife.

Step 5: Brown the Cheese and Garnish

Remove the cover and switch your oven to the broil setting. Watch closely as the cheese bubbles and turns a gorgeous golden brown—this usually takes about 3 minutes. Keep a close eye to avoid burning! Once done, finish with a sprinkle of fresh parsley for a bright pop of color and flavor.

How to Serve Leftover Turkey Pot Pie Gratin Recipe

Garnishes

I usually top the finished gratin with a handful of freshly chopped parsley—it adds a lovely bright note and makes the dish look extra inviting. Sometimes I like to sprinkle a little extra thyme or cracked black pepper right before serving for a bit more aroma and flavor punch.

Side Dishes

This gratin is pretty much a meal all on its own, but if you want to round it out, I often serve it with a crisp green salad dressed with lemon vinaigrette or some roasted Brussels sprouts. A simple side of crusty bread works beautifully to mop up any extra sauce too.

Creative Ways to Present

For special occasions, I like to bake individual portions in small ramekins or mini cast iron skillets—that way everyone gets their own perfectly golden pot pie gratin. It’s a fun presentation that makes the meal feel more personal and festive without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover gratin tightly covered in the fridge for up to 3 days. I find that keeping it covered well avoids drying out the potatoes and helps the flavors stay fresh when reheated.

Freezing

I’ve frozen this Leftover Turkey Pot Pie Gratin Recipe successfully by packaging it in airtight containers or freezer-safe bags. Just thaw fully in the fridge overnight before reheating, and it tastes nearly as good as fresh!

Reheating

To reheat, I use the oven at 350°F covered with foil, which warms it evenly without drying. If time’s tight, reheating in the microwave works too, but I like the texture best when reheated slowly on a baking sheet.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Gratin Recipe honestly feels like a little kitchen victory every time I make it. It takes leftovers that might otherwise be boring and turns them into something cozy, rich, and truly satisfying. I know you’ll enjoy making it as much as eating it—and it’s one of those dishes that’ll quickly become a family favorite whenever turkey is on hand. So next time you’re staring at leftover meat in your fridge, give this recipe a try—you may just find your new go-to comfort food.

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