Leftover Turkey Pot Pie Gratin Recipe

If you’re anything like me, you’ve got leftover turkey after a big holiday or family dinner, and you want to turn it into something that feels fresh and exciting again. That’s where this Leftover Turkey Pot Pie Gratin Recipe comes in. It’s cozy, comforting, and kind of magical—because it transforms simple leftover turkey into a creamy, cheesy, golden potato-topped gratin that my whole family absolutely devours. I love this recipe because it’s a smart way to use up those leftovers while making something that feels indulgent and new.

This Leftover Turkey Pot Pie Gratin Recipe works especially well when you want a hearty dinner that’s both filling and full of flavor but doesn’t require starting from scratch with raw meat. What’s really fantastic is how the leeks, fresh herbs, and Gruyere cheese all come together to lift the dish. You’ll find that the potatoes on top crisp just enough and soak up all those savory juices underneath. Trust me, once you make this, it quickly becomes a repeat request in my house!

this …

Ingredients You’ll Need

The ingredients in this Leftover Turkey Pot Pie Gratin Recipe are simple but thoughtfully chosen to create a luxurious texture and rich, savory flavor. When you shop, look for fresh thyme and sage, and try to pick the sweetest leeks for the best flavor. Fresh turkey pieces work best, but you can always use what you have on hand.

• Milk: I like using 1% milk here to keep it creamy but not too rich, but you can switch to 2% if you prefer a bit more body.
• Kosher salt or chicken bouillon cube: Using a bouillon cube adds depth if you don’t have broth ready.
• Fresh thyme and sage: These herbs bring earthy brightness; fresh is best but dried can work in a pinch.
• Unsalted butter: For cooking the leeks and garlic—you’ll want good quality here for that subtle richness.
• Leeks: Just the white part, cleaned and sliced well; they add a mild onion flavor without overpowering.
• Leftover turkey breast: Shredded or chopped; this is the star of the dish and packs great protein.
• Garlic: Minced fresh garlic adds that essential aromatic lift.
• Fresh black pepper: For seasoning balance—always freshly ground if you can.
• Frozen peas and carrots: Adds a pop of sweetness and color, just use what you like.
• Parsley: Fresh and chopped for a little herbaceous brightness.
• Cornstarch: This thickens the sauce beautifully without making it gloopy.
• Gold or red potatoes: Peeled and thinly sliced, they create a tender, golden crust over the filling.
• Low-sodium chicken bone broth: I recommend low sodium so you can control the saltiness better.
• Gruyere cheese: This nutty, melty cheese is what sends the gratin over the top in flavor.

Variations

I love customizing this Leftover Turkey Pot Pie Gratin Recipe depending on what I have around or what my family is craving. Feel free to switch up the herbs or cheese—they’re a great way to make it your own, and you might find new favorites this way!

• Use leftover chicken instead of turkey: I tried this once when I didn’t have turkey leftovers, and it was just as delicious and comforting.
• Swap herbs: Rosemary and chives work beautifully as alternatives for thyme and parsley, giving a slightly different aroma.
• Try sweet potatoes: Some days I like the natural sweetness that replaces the potatoes for a twist on texture and flavor.
• Cheese options: Swiss or mozzarella melts well if Gruyere isn’t handy, and each gives a slightly different character to the gratin.

How to Make Leftover Turkey Pot Pie Gratin Recipe

Step 1: Infuse the Milk with Herbs

Start by warming the milk with salt (or bouillon cube), thyme, and sage on very low heat. I love this step because you’re coaxing out all those wonderful herbal flavors early on, which really soak into every bite later. Let it simmer gently for about 5 minutes until it’s aromatic—don’t rush this because it builds layers of flavor. When it’s ready, strain the herbs out and save the infused milk for later in the recipe.

Step 2: Cook the Leeks and Turkey

Next, melt the butter in your oven-safe deep skillet and soften the leeks for about 4 to 5 minutes until they’re tender. Add the garlic and cook until fragrant—this is where the comforting smells start filling your kitchen! Stir in the leftover turkey, salt, pepper, chicken broth, peas, carrots, parsley, and fresh thyme, and let it meld over medium heat for a few minutes. This combination brings the filling together with great texture and flavor.

Step 3: Thicken the Sauce and Layer Potatoes

Mix the cornstarch with the remaining chicken broth and add it to the skillet, stirring continuously until the sauce thickens and coats everything nicely—about 3 to 4 minutes. This is one of those satisfying moments where you’ll see the sauce transform and know your gratin is coming together perfectly. Then smooth out the turkey mixture and arrange thin potato slices on top in a spiral pattern, overlapping slightly to cover all the filling. Pour the infused milk gently over the potatoes, then sprinkle shredded Gruyere cheese on top.

Step 4: Bake and Broil to Perfection

Cover your skillet tightly with foil or a lid and bake in the preheated oven until the potatoes are tender when poked with a knife, about 1 hour. This slow baking makes the potatoes melt into the savory filling underneath. Once baked, remove the cover and place under the broiler for 3 minutes to get that cheese bubbling and beautifully golden—watch it carefully so it doesn’t burn! Garnish with the remaining parsley, and you’re ready to dig in.

How to Serve Leftover Turkey Pot Pie Gratin Recipe

Garnishes

I always finish this gratin with a sprinkle of fresh parsley for a pop of bright green and a mild pepperiness. Sometimes I add a few extra thyme leaves right before serving, which ups the aroma even more. It’s incredible how just these simple herbs make the dish feel fresh and inviting.

Side Dishes

This gratin really shines on its own but pairs beautifully with a crisp green salad or some roasted Brussels sprouts. I’ve also enjoyed serving it alongside steamed asparagus or a light cucumber salad to balance the richness. Whatever you choose, a fresh, crunchy side offers a lovely contrast.

Creative Ways to Present

For special occasions, I like to make individual gratins in small ramekins. They look elegant and help with portion control plus make plating easier when guests arrive. Another fun idea is sprinkling some toasted pecans or walnuts on top after broiling for crunch and a slightly nutty flavor twist. It impresses every time!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers to an airtight container and keep it in the fridge. The flavors actually meld and improve after a day or so, making leftovers even better! Just make sure to consume within 3-4 days for the best taste and safety.

Freezing

I’ve frozen this gratin a couple of times with good results. I recommend assembling and baking it fully first, then cooling it completely before wrapping tightly in foil and plastic wrap to avoid freezer burn. When you thaw and reheat, it still holds most of its creamy texture and delicious flavors.

Reheating

To reheat leftovers, I pop the gratin in a 350°F oven covered with foil until warmed through, about 20-25 minutes. If you want to refresh the crispy top, remove the foil in the last 5 minutes. Avoid microwaving if you can because it can make the potatoes a bit soggy.

FAQs

Final Thoughts

I absolutely love how this Leftover Turkey Pot Pie Gratin Recipe turns leftover turkey into a dish that feels special, warm, and inviting. It’s one of those recipes I reach for after holidays or for a cozy weekend dinner, and it always brings smiles around the table. You’ll enjoy how simple ingredients come together to make something surprisingly elegant yet deeply comforting. Give it a try—you might just discover your new favorite way to use up turkey leftovers!