Leftover Turkey Pot Pie Gratin Recipe

I absolutely love this Leftover Turkey Pot Pie Gratin Recipe because it turns those last bits of turkey into something truly special and comforting. When I first tried it, I was amazed at how the creamy, cheesy, and herbaceous layers come together to reinvent leftovers into a hearty meal that’s perfect for chilly evenings or cozy family dinners.

You’ll find that this recipe works great not just after holidays but anytime you want a fuss-free way to elevate leftover turkey. What makes it worth trying is the gratin-style topping that crisps to perfection, giving a beautiful contrast to the savory filling beneath. It’s like a hug on a plate, wrapped in deliciousness.

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Ingredients You’ll Need

These ingredients come together beautifully to create the classic pot pie flavor but with a creamy gratin twist. When shopping, look for fresh herbs and quality Gruyere cheese since they really elevate the dish.

• Milk: I prefer 1% for creaminess without heaviness, but 2% works well too.
• Kosher Salt or Chicken Bouillon Cube: Adds depth, especially if you don’t have homemade broth on hand.
• Fresh Thyme: Its subtle earthiness is key to the aromatic broth.
• Fresh Sage: Adds warm, slightly peppery notes — makes a difference in flavor.
• Unsalted Butter: For cooking leeks and garlic gently to build the base flavor.
• Leeks: Use only the white part for a sweet, mild onion flavor.
• Leftover Turkey Breast: The star of the show—use your cooked turkey sliced or shredded.
• Garlic: Minced fresh for that punch of aroma.
• Fresh Black Pepper: Just a touch to balance the richness.
• Frozen Peas and Carrots: These add color, sweetness, and texture.
• Fresh Parsley: Brightens and freshens up the rich casserole.
• Cornstarch: Thickens the sauce to a luscious consistency.
• Gold or Red Potatoes: Peeled and thinly sliced for the gratin top layer.
• Low-Sodium Chicken Bone Broth: Divided — for cooking and adding savory moisture.
• Gruyere Cheese: Melted on top for that irresistible golden crust.

Variations

I like to swap and tweak this Leftover Turkey Pot Pie Gratin Recipe based on what I have or the season—it keeps things interesting and lets you personalize it.

• Use Rotisserie Chicken: I’ve made this with leftover rotisserie chicken when turkey wasn’t available, and honestly, it’s just as comforting.
• Sweet Potatoes: Swapping the potatoes for sweet potatoes adds a subtle sweetness that pairs nicely with the herbs.
• Herb Swaps: Rosemary in place of thyme and chives instead of parsley tweak the flavor to something a bit more robust and fresh.
• Cheese Choices: Gruyere is the best, but Swiss or mozzarella can be used if you’re in a pinch—they melt beautifully too.

How to Make Leftover Turkey Pot Pie Gratin Recipe

Step 1: Infuse the Milk with Herbs

Start by gently simmering milk with salt or a bouillon cube along with sprigs of fresh thyme and sage in a large oven-safe deep skillet. Keep the heat low—this slow infusion lets the herbs release their lovely aroma without boiling the milk. After about 5 minutes, you’ll smell those beautiful herbal notes wafting through your kitchen. Pour the infused milk into a bowl and wipe the skillet clean. This infusion is what gives the pot pie that extra depth of flavor that sets it apart.

Step 2: Sauté the Leeks and Garlic

Next, melt the butter in that same skillet and add your cleaned white parts of the leeks. Cook them gently for 4 to 5 minutes until they soften and get a little buttery sweetness going. Toss in the minced garlic and cook for about a minute until fragrant, but be careful not to burn it. This base layer melds perfectly with the turkey and veggies that come next.

Step 3: Combine Turkey, Veggies, and Herbs

Add in all the prepared turkey breast, seasoning salt, pepper, 1 cup of chicken broth, peas and carrots, chopped parsley, and a sprinkle of fresh thyme leaves. Cook this mix just long enough, about 3–4 minutes, so everything warms through and the flavors start developing together. This is where your pot pie filling really begins to shine with fresh, hearty flavors.

Step 4: Thicken the Sauce

In a small bowl, mix cornstarch with the remaining chicken broth until smooth. Pour this into your skillet and stir to combine. Keep cooking and stirring for about 3–4 minutes until the sauce thickens nicely and coats the turkey and veggies. This step creates that creamy, luscious texture that makes every bite so comforting.

Step 5: Layer Potatoes and Cheese, Then Bake

Smooth the turkey mixture evenly in your skillet, then layer the thinly sliced potatoes on top in a spiral pattern, overlapping slightly to cover the filling fully. After removing the herb sprigs from your infused milk, pour it gently over the potatoes, then sprinkle the shredded Gruyere evenly on top. Cover the skillet tightly with foil or a lid before baking at 375°F on the second rack for about an hour, or until the potatoes are tender when pierced.

Finally, remove the lid and broil for a few minutes until the cheese is bubbly and golden brown. Keep an eye on it during broiling so it doesn’t burn! Garnish with the remaining parsley for a bright finish.

How to Serve Leftover Turkey Pot Pie Gratin Recipe

Garnishes

I love topping mine with a fresh sprinkle of chopped parsley right after baking—it adds a pop of color and a hint of brightness to balance the rich gratin. A little cracked black pepper on top never hurts either.

Side Dishes

This dish stands beautifully on its own, but I also enjoy pairing it with a simple green salad dressed with lemon vinaigrette or some roasted Brussels sprouts to add a veggie crunch and freshness.

Creative Ways to Present

For holiday gatherings, I’ve served the gratin in individual ramekins for a fancier touch. You could also sprinkle some toasted walnuts or a few dried cranberries on top before broiling to brighten things up and add texture to festive meals.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. The gratin keeps well for up to 3 days, though truth be told, it rarely lasts that long in my house! When storing, I recommend letting it cool slightly before sealing, which helps maintain texture and flavor.

Freezing

I’ve frozen this pot pie gratin successfully, either before or after baking. When freezing raw, cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding extra time as needed. After baking, let it cool fully, wrap tightly, and freeze portions for quick reheating.

Reheating

To reheat, I prefer the oven to maintain crispiness—about 20 minutes at 350°F covered with foil, removing the foil in the last 5 minutes to refresh that cheesy top. Microwaving works in a pinch but you lose the lovely gratin texture.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Gratin Recipe has become my go-to for turning leftovers into a dinner that feels anything but ordinary. I love how the layering of creamy turkey filling with crispy, cheesy potatoes appeals to hungry families and picky eaters alike. Give it a try—you’ll enjoy the warm, cozy flavors as much as I do and probably find yourself making it year-round, not just after the holidays!

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