If you have some turkey hanging out in your fridge from a festive feast and you’re wondering how to transform those leftovers into something spectacular, your search ends here. The Leftover Turkey Pot Pie Gratin Recipe takes humble turkey remnants and turns them into a cozy, comforting, and downright delicious dish that feels luxurious without any fuss. Imagine tender turkey mingling with creamy, flavorful broth, fresh herbs, delicate leeks, and a crispy layer of Gruyere-topped potatoes baked to golden perfection—this is winter comfort food elevated to a new level and guaranteed to become a new favorite in your home.
Ingredients You’ll Need
Each ingredient in this Leftover Turkey Pot Pie Gratin Recipe plays an essential role in building layers of flavor and texture, from the silky richness of milk to the fresh vibrance of herbs, the savory bite of leeks, and the beautiful creaminess provided by potato slices. These simple, accessible ingredients come together in perfect harmony for a pot pie upgrade you’ll want to make time and again.
- 1 cup 1% milk: Using 1% keeps it light, but substituting half & half can add an indulgent creaminess.
- 1 ¾ teaspoons kosher salt (or 1 chicken large bouillon cube): Enhances overall flavor with a savory depth.
- 3 sprigs fresh thyme: Adds an earthy aromatic note that complements turkey beautifully.
- 2 sprigs fresh sage: Brings a subtle herby warmth that pairs perfectly with poultry.
- 1 tablespoon unsalted butter: For gentle sautéing and luscious mouthfeel.
- 1 ½ cups leeks (white part only): Offer a sweet and mild onion flavor when softened.
- 1 ½ pounds leftover turkey breast (4 ¾ cups): The hearty star ingredient, bringing protein and savoriness.
- 3 cloves garlic (minced): Infuses a punch of warm, aromatic intensity.
- ¼ teaspoon fresh black pepper: Adds a light but noticeable kick of spice that wakes up the dish.
- 2 cups frozen peas and carrots: These veggie bites introduce color and a dash of sweetness.
- 3 tablespoons fresh parsley (chopped): For fresh herbaceous brightness and garnish appeal.
- ¼ cup cornstarch: Thickens the sauce to a silky consistency without heaviness.
- 1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick): The gratin topping, creating a tender yet crispy blanket over the turkey mixture.
- 2 cups low-sodium chicken bone broth (divided): Adds depth and richness to the sauce while keeping saltiness balanced.
- 4 ounces shredded Gruyere cheese: Melts into a bubbling, golden crust that brings nutty complexity.
How to Make Leftover Turkey Pot Pie Gratin Recipe
Step 1: Infuse the Milk with Herbs
Start by preheating your oven to 375°F. In a large oven-safe skillet with a lid, gently heat the milk along with a pinch of salt or a bouillon cube, fresh thyme sprigs, and sage over low heat until it’s fragrant and just simmering—about five minutes. This step flavors the milk, which will later soak into the potatoes, subtly tying every element together. Once done, pour the infused milk into a bowl and wipe out the skillet to get ready for the next step.
Step 2: Sauté the Leeks and Build Flavor
Melt the butter in the clean skillet and add the leeks, letting them cook for four to five minutes until they soften and start to release their sweet, mild onion essence. Toss in the minced garlic and sauté for just about a minute until you can smell its warm aroma filling the kitchen—that little moment of garlic magic is what makes this dish so inviting.
Step 3: Combine Turkey and Veggies
Now, add the chopped leftover turkey breast into the skillet alongside salt, black pepper, chicken broth, frozen peas and carrots, fresh parsley, and thyme leaves. Cooking these together for a few minutes allows the turkey to heat through while the flavors mingle and the vegetables thaw and soften just right.
Step 4: Thicken the Sauce
Mix the cornstarch into the remaining chicken broth until smooth and pour this slurry into your skillet mixture. Stir continuously as the sauce thickens and coats the turkey and veggies, turning into a silky, luxurious base that will keep every bite comforting and moist—this is a key moment to patiently wait as the texture transforms beautifully.
Step 5: Layer the Potatoes and Assemble
Smooth out the turkey mixture evenly in your skillet, then start layering the thin potato slices from the outside edge inward in a spiraling pattern to cover everything. Remove the herb sprigs from the infused milk and gently pour that golden liquid over the potatoes, letting it seep between the layers before topping everything with shredded Gruyere cheese. Cover tightly with foil or the lid to prepare for baking.
Step 6: Bake to Golden Perfection
Place your skillet on the second rack from the top in the preheated oven. Bake for about one hour, checking that the potatoes become tender when pricked with a knife. Once done, remove the cover and broil the top for about three minutes until the Gruyere melts into a bubbly, golden crust that adds that irresistible gratin touch. Finish with a sprinkle of fresh parsley for some color and brightness.
How to Serve Leftover Turkey Pot Pie Gratin Recipe
Garnishes
A sprinkling of fresh chopped parsley not only adds a burst of green but also freshens the rich flavors of the gratin. For a little extra flair, you could also add a few whole thyme leaves or even a thin drizzle of good-quality olive oil to perk up the presentation and taste.
Side Dishes
Serve this hearty gratin alongside a simple green salad dressed with a light vinaigrette to cut through the richness. Roasted seasonal vegetables or a crisp apple and fennel slaw also complement its creamy and savory profile beautifully, introducing fresh textures and contrasts.
Creative Ways to Present
For a more elegant meal, spoon the gratin into individual ramekins before baking for perfectly portioned servings. You can also jazz things up by adding a sprinkle of toasted nuts, such as walnuts or pecans, on top after baking, lending a delightful crunch and an additional flavor layer to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover turkey pot pie gratin keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making the dish even tastier the next day. Just cover tightly to prevent moisture loss and fridge odors from sneaking in.
Freezing
You can freeze the gratin either assembled but not baked, or fully cooked and cooled. Wrap it securely with plastic wrap and foil, or use a freezer-safe container. It will maintain its best quality for up to two months—perfect to stash away after holiday feasts or to enjoy as a ready-made comfort meal.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the potatoes regain a bit of their crispiness. If reheating from frozen, thaw overnight first for even cooking, then bake as directed. Avoid the microwave for reheating if you want to preserve that beautiful gratin texture.
FAQs
Can I use other types of cheese instead of Gruyere?
Absolutely! While Gruyere adds a lovely nutty flavor and melts beautifully, cheeses like cheddar, fontina, or mozzarella can also work well in this recipe. Just choose one that melts well and offers a flavor you enjoy.
Is it necessary to peel the potatoes for the gratin topping?
Peeling the potatoes ensures a smooth and tender top layer, but if you prefer a bit more texture and rustic appeal, you can leave the skins on as long as you wash them thoroughly. Just slice them thinly to ensure even cooking.
What can I use if I don’t have fresh herbs like thyme or sage?
Dried herbs can substitute in a pinch—use about one-third the amount of dried herbs since they’re more concentrated. While fresh herbs give the best aroma and flavor, dried thyme and sage will still contribute that herbal warmth and depth.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses cornstarch to thicken the sauce instead of flour. Make sure your chicken broth or bouillon is also gluten-free to be safe.
How do I adjust the recipe for a smaller portion?
You can easily halve all the ingredients and use a smaller oven-safe dish or skillet. Just keep an eye on the baking time as it might reduce slightly when using less volume—check the potatoes for tenderness as your guide.
Final Thoughts
You really can’t go wrong with this Leftover Turkey Pot Pie Gratin Recipe, especially when you want a dish that feels satisfying and elegant all at once. It turns yesterday’s turkey into today’s star with layers of flavor, comfort, and irresistible textures. I hope you’ll give it a try soon and watch it become your go-to way to cherish every last bite of your holiday turkey or roasted chicken. Happy cooking and even happier eating!
Print
Leftover Turkey Pot Pie Gratin Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
Leftover Turkey Pot Pie Gratin is a comforting and flavorful dish that transforms leftover turkey breast into a creamy, herb-infused casserole topped with tender sliced potatoes and melted Gruyere cheese. This recipe combines sautéed leeks, garlic, peas, and carrots in a rich gravy made with milk, chicken broth, and fresh herbs, then baked until golden and bubbly—perfect for a cozy family dinner or holiday leftovers makeover.
Ingredients
Dairy & Liquids
- 1 cup 1% milk (use half & half to make this more decadent if you wish)
- 1 tablespoon unsalted butter
- 2 cups low-sodium chicken bone broth (divided)
- 4 ounces shredded Gruyere cheese
Herbs & Seasonings
- 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
- 3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves)
- 2 sprigs fresh sage
- 3 cloves garlic (minced)
- ¼ teaspoon fresh black pepper
- 3 tablespoons fresh parsley (chopped)
Produce
- 1 ½ cups leeks (from 3 large, halved and sliced, white part only, cleaned well)
- 2 cups frozen peas and carrots
- 1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin; peeled weight 12 ounces)
Protein & Thickening
- 1 ½ pounds leftover turkey breast (4 ¾ cups)
- ¼ cup cornstarch
Instructions
- Preheat the Oven: Preheat your oven to 375°F to get it ready for baking the gratin.
- Infuse the Milk: In a large oven-safe enamel deep skillet with a fitted lid, gently bring the milk, ¼ teaspoon salt or bouillon cube, thyme sprigs, and sage to a simmer over low heat for about 5 minutes until aromatic. Then pour the infused milk into a bowl and set aside. Wipe the skillet clean for the next steps.
- Sauté Vegetables and Turkey: Melt the butter in the same skillet. Add the sliced leeks and sauté for 4 to 5 minutes until soft. Stir in the minced garlic and cook until fragrant, about 1 minute. Next, add the leftover turkey breast, 1 ¼ teaspoons kosher salt, black pepper, 1 cup of chicken broth, frozen peas and carrots, 2 tablespoons chopped parsley, and the fresh thyme leaves. Cook the mixture for 3 to 4 minutes, allowing flavors to meld.
- Thicken the Sauce: In a separate bowl, mix the remaining 1 cup chicken broth with ¼ cup cornstarch until smooth. Pour this mixture into the skillet with the turkey and vegetables, stirring constantly over medium heat. Cook for 3 to 4 minutes or until the sauce has thickened to a luscious gravy consistency.
- Assemble the Gratin: Smooth the turkey mixture evenly in the skillet. Remove the fresh sage and thyme sprigs from the infused milk and pour the milk evenly over the turkey mixture. Arrange the peeled and thinly sliced potatoes on top in an overlapping spiral pattern starting from the outer edge until the meat mixture is completely covered. Sprinkle the shredded Gruyere cheese evenly over the potatoes. Cover the skillet tightly with foil or a lid to retain moisture during baking.
- Bake and Broil: Place the covered skillet on the second rack from the top of the preheated oven and bake for about 1 hour, or until the potatoes are tender when pierced with a knife. Remove the lid or foil, then broil the gratin for approximately 3 minutes or until the Gruyere cheese is melted and golden brown. Keep a close eye to prevent burning.
- Garnish and Serve: Sprinkle the remaining chopped parsley over the finished gratin for a fresh pop of color and flavor before serving immediately.
Notes
- You can substitute half & half for the 1% milk for a richer, creamier sauce.
- Ensure the skillet is oven-safe and has a fitted lid or use foil to cover the dish during baking.
- Use a mandoline slicer to achieve consistently thin potato slices for even cooking.
- Leftover turkey breast can be substituted with cooked chicken if desired.
- The broiling step is key for achieving a beautifully browned cheese topping—watch carefully.
- This dish can be made ahead up to the assembly stage and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
