Leftover Turkey Pot Pie Gratin Recipe

There’s something incredibly comforting about a hearty pot pie, especially when it’s made with all the good stuff from your holiday leftovers. This Leftover Turkey Pot Pie Gratin Recipe takes those leftover turkey and veggies and elevates them into a cozy, cheesy, golden-baked masterpiece. I love this because it transforms what could be boring day-two turkey into a dish that feels fresh and indulgent, perfect for chilly nights when you just want to curl up with something warm and satisfying.

You’ll find that this recipe works wonders not only after Thanksgiving but anytime you’ve got leftover turkey hanging out in the fridge. The gratin twist—layering tender potatoes on top and smothering them with melty Gruyere—adds a crowd-pleasing richness and a lovely crispy finish. Trust me, your family will go crazy for this, and you’ll actually look forward to cleaning out your fridge leftovers in style.

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Ingredients You’ll Need

Each ingredient plays its part in building layers of flavor and texture for this Leftover Turkey Pot Pie Gratin Recipe. I find that using fresh herbs and good-quality turkey makes all the difference, and don’t skimp on the Gruyere cheese—it adds that luxurious touch you’ll appreciate.

• 1% milk: Adds gentle creaminess without being too heavy, perfect to steep the herbs in.
• Kosher salt or chicken bouillon cube: Choose based on what you have, but either way it seasons the broth beautifully.
• Fresh thyme and sage: I love how these herbs give a lovely earthy aroma that fills the kitchen.
• Unsalted butter: For soft sautéed leeks that add sweetness and depth.
• Leeks (white part only): Clean them carefully—this little trick keeps the sauce silky instead of gritty.
• Leftover turkey breast: Cubed or shredded, it’s the star protein that soaks up all the flavors.
• Garlic: Freshly minced garlic amps up the savory notes just right.
• Fresh black pepper: For a gentle kick and seasoning balance.
• Frozen peas and carrots: These add color and a touch of sweetness—no need to thaw before adding.
• Fresh parsley: Brightens the whole dish and adds a pop of color when sprinkled on top.
• Cornstarch: Helps thicken the filling so it’s rich but not soupy.
• Gold or Red potatoes: Thinly sliced, these create that irresistible gratin topping with tender, crispy edges.
• Low-sodium chicken bone broth: Provides savory depth without overpowering the turkey flavor.
• Gruyere cheese: The crowning glory—nutty, melty, and golden brown when baked on top.

Variations

I like to mix things up depending on what I have on hand or what my family prefers. Feel free to adjust the veggies or herbs to fit your taste—you might be surprised how fun it is to personalize a classic like this.

• Use different herbs: Rosemary or tarragon work beautifully if you don’t have sage or thyme; I discovered this trick when I forgot fresh herbs and still wanted that fresh note.
• Substitute veggies: Swap peas and carrots for green beans or mushrooms for a heartier feel—everyone in my family goes crazy for the mushroom variation.
• Dairy-free option: Replace Gruyere with vegan cheese and use a plant-based butter for a dairy-free gratin that’s surprisingly tasty.
• Spicy kick: Add a pinch of cayenne or paprika to the filling if you like a little heat, it puts a fun twist on this comforting classic.

How to Make Leftover Turkey Pot Pie Gratin Recipe

Step 1: Infuse the Milk with Herbs

Start by gently heating the milk with salt (or a bouillon cube), thyme, and sage in a large oven-safe skillet. Keep the heat low and let it simmer for about 5 minutes until the kitchen fills with that beautiful herbal aroma. This step might seem small, but it’s key for layering in savory flavor throughout the dish. Once it’s fragrant, strain out the herbs and set the milk aside—wipe your skillet clean so it’s ready for the next steps.

Step 2: Cook Leeks, Garlic, and Turkey

Melt your butter in that same skillet and toss in the leeks. Cook them until they’re soft and sweet—around 4 to 5 minutes. Then add the minced garlic and stir for just a minute until it releases its scent without burning. Next, fold in the turkey, salt, black pepper, a cup of chicken broth, peas, carrots, parsley, and thyme. Cook everything together for 3 to 4 minutes, letting the flavors meld and the veggies soften.

Step 3: Thicken the Filling Sauce

Mix the cornstarch with the remaining cup of chicken broth until smooth, then pour this mixture into your skillet. Keep stirring over medium heat for about 3 to 4 minutes until the filling thickens and becomes glossy. This gives you that perfect creamy texture without being too runny—something I learned the hard way when my first version was a little soupy.

Step 4: Arrange Potatoes and Bake

Now for the fun part: lay the thinly sliced potatoes over the turkey mixture in a spiral, overlapping them to cover everything beautifully. Pour the infused milk over the potatoes, then sprinkle the shredded Gruyere cheese on top. Cover the skillet tightly with foil or a lid, and slide it onto the oven’s second rack at 375°F. Bake for about 1 hour until the potatoes are tender when you poke them with a knife.

Step 5: Broil for the Perfect Golden Finish

Remove the cover and switch your oven to broil for just 3 minutes to brown the Gruyere—watch closely because cheese can go from golden to burnt in seconds! Once it’s perfectly golden and bubbly, sprinkle the remaining parsley on top and you’re ready to serve.

How to Serve Leftover Turkey Pot Pie Gratin Recipe

Garnishes

I like to finish this gratin dish with a generous sprinkle of fresh chopped parsley—it adds a lovely color pop and a fresh contrast to the rich, cheesy topping. Sometimes, I also add a pinch of cracked black pepper right before serving for an extra little kick.

Side Dishes

This recipe sticks to its own comforting vibe, so I usually pair it with a crisp green salad with a bright vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple sauté of green beans also complement the pot pie gratin nicely if you want to add more veggies to your meal.

Creative Ways to Present

For a special occasion, I’ve served this Leftover Turkey Pot Pie Gratin Recipe in individual ramekins—everyone loves having their own personal gratin. It feels fancy but is surprisingly easy to do. You can also sprinkle a bit of smoked paprika on top for added color and a subtle smoky flavor that really impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie gratin in an airtight container in the fridge for up to 3 days. To keep the potatoes from drying out, I cover the top tightly with plastic wrap in addition to the container lid. When you’re ready for a second helping, it reheats beautifully.

Freezing

Freezing this dish works, but I recommend doing so before baking. Assemble the filling and potato layers in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to eat, bake it covered, then broil as usual to get that golden cheese crust.

Reheating

Reheat leftovers in a 350°F oven covered with foil for about 20 minutes until warmed through, then remove the foil and broil for a couple of minutes to crisp up the cheese topping. Avoid microwaving if you want to keep the potato slices nice and tender and the cheese deliciously crispy.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Gratin Recipe has become one of my absolute go-to comfort dishes after holiday weekends or whenever I need to jazz up leftover turkey. I love how easy it is to throw together and how it feels so special when it comes out of the oven, bubbling and golden. If you try it, I’m confident you’ll appreciate the layers of flavor and texture as much as I do—it’s the kind of recipe you’ll want to make again and again.

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