Leftover Turkey Pot Pie Gratin Recipe

This Leftover Turkey Pot Pie Gratin is a favorite way to turn Thanksgiving turkey into a warm, comforting meal. It’s gluten-free, high in protein, and perfect for using up leftovers without sacrificing flavor.

Gluten Free Turkey Pot Pie

If your fridge is full of leftover turkey after the holiday, this Turkey Pot Pie Gratin is an ideal fix. Rather than reheating plain slices, you can create a creamy, savory filling of turkey and vegetables topped with thinly sliced potatoes and melted Gruyère. The gratin topping replaces a traditional pie crust, keeping the dish naturally gluten-free while delivering a golden, satisfying finish. It bakes in one skillet (or a baking dish) and serves as a hearty weeknight dinner or a cozy weekend meal.

Turkey Pot Pie Gratin Ingredients

Below are the ingredients used to make this hearty gratin. Use the recipe card for exact measurements and notes if you need to scale the recipe.

• 1 cup 1% milk (use half & half for a richer gratin)
• 1 ¾ teaspoons kosher salt, or 1 chicken bouillon cube
• 3 sprigs fresh thyme, plus ½ teaspoon fresh thyme leaves
• 2 sprigs fresh sage
• 1 tablespoon unsalted butter
• 1 ½ cups leeks, white part only, halved and thinly sliced (cleaned well)
• 1 ½ pounds leftover turkey breast (about 4¾ cups, shredded or chopped)
• 3 cloves garlic, minced
• ¼ teaspoon fresh black pepper
• 2 cups frozen peas and carrots
• 3 tablespoons fresh parsley, chopped
• ¼ cup cornstarch
• 1 pound Gold or Red potatoes (4–5 medium), peeled and sliced 1/8-inch thick
• 2 cups low-sodium chicken bone broth, divided
• 4 ounces shredded Gruyère cheese

How to Make Leftover Turkey Pot Pie

This recipe comes together in a large, deep, oven-safe skillet or a 9 x 9-inch baking dish. Follow these steps for a creamy filling and a crisp, golden gratin topping.

1. Preheat the oven to 375°F (190°C).
2. Infuse the milk: In a large, oven-safe deep skillet with a fitted lid, combine the milk, ¼ teaspoon salt (or a bouillon cube), 3 sprigs of thyme, and 2 sprigs of sage. Simmer gently over low heat for about 5 minutes until fragrant. Remove from heat, pour into a bowl, and set aside. Wipe the skillet clean.
3. Cook the vegetables: Melt the butter in the skillet, add the leeks, and cook 4–5 minutes until soft. Add the garlic and cook another minute until aromatic.
4. Add the turkey and aromatics: Stir in the turkey, 1 ¼ teaspoons salt, ¼ teaspoon black pepper, 1 cup of the chicken broth, frozen peas and carrots, 2 tablespoons chopped parsley, and ½ teaspoon thyme leaves. Cook 3–4 minutes to warm through.
5. Thicken the filling: Whisk the cornstarch into the remaining 1 cup of chicken broth until smooth. Pour this mixture over the turkey mixture and cook, stirring, until the filling thickens, about 3–4 minutes (or a bit longer as needed).
6. Assemble the gratin: Smooth the turkey filling in the skillet. Arrange potato slices in overlapping concentric circles, starting at the edge and working inward until the filling is covered. Remove the herb sprigs from the reserved milk and pour the milk evenly over the potatoes. Sprinkle with the shredded Gruyère, then cover the skillet tightly with foil or a lid.
7. Bake and finish: Bake on the second rack from the top for about 1 hour, or until the potatoes are tender when pierced with a knife. Remove the lid and broil briefly—about 2–4 minutes—until the cheese is bubbly and golden brown. Garnish with the remaining parsley before serving.

Variations

• Milk: Substitute 2% milk or use half & half for richer flavor.
• Protein: Swap turkey for leftover chicken or rotisserie chicken.
• Potatoes: Use sweet potatoes for a different flavor and color.
• Herbs: Replace thyme with rosemary, and parsley with chives.
• Broth: Use vegetable broth, regular chicken stock, or homemade turkey stock.
• Cheese: Substitute Swiss or mozzarella if you prefer a milder melt.

Serving Suggestions

Pair the gratin with a simple green salad or a crisp arugula salad to balance the richness. A light, acidic dressing complements the creamy filling and cheesy topping without competing with those classic holiday flavors.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: This dish freezes well—store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in the oven until warmed through to preserve texture, or use the microwave for a quick meal.

Nutrition (per serving)

Serving size: about 1 ¼ cups. Calories: 383 kcal; Protein: 46 g; Carbohydrates: 25 g; Fat: 11 g; Saturated Fat: 6 g; Cholesterol: 107.5 mg; Sodium: 775 mg; Fiber: 3 g; Sugar: 4 g.

More Leftover Turkey Recipes You’ll Love

• Turkey Pot Pie Soup
• Leftover Turkey Harvest Cobb Salad
• Turkey Pot Pie with Sweet Potato Topping
• Leftover Turkey Noodle Soup
• Leftover Turkey Enchiladas Skillet