Leftover Turkey Pot Pie Gratin Recipe

I absolutely adore this Leftover Turkey Pot Pie Gratin Recipe because it transforms those tired leftovers into a cozy, comforting dish that feels like a brand-new meal. When I first tried this recipe, it quickly became a family favorite, especially during chilly evenings when everyone craves something warm and hearty. You’ll find that the creamy layers paired with tender turkey and fresh herbs make this gratin a star for using up Thanksgiving or weekend roast leftovers.

What makes this recipe really special—beyond its deliciousness—is how simple it is to throw together with minimal fuss. It’s perfect for those moments when you want something satisfying without jogging to the store for extra ingredients. Plus, it’s a crowd-pleaser whether you’re feeding your family or inviting friends over. Trust me, once you try this Leftover Turkey Pot Pie Gratin Recipe, you’ll keep it in your repertoire for good!

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Ingredients You’ll Need

The magic of this Leftover Turkey Pot Pie Gratin Recipe lies in how these few, simple ingredients come together to create a rich and satisfying dish. Be sure to use fresh herbs and good quality turkey to get the best flavor, and if you have a mandoline slicer, it’ll make your potatoes perfect for layering.

• 1% Milk: Adds creaminess without being too heavy, balancing richness perfectly.
• Kosher Salt or Chicken Bouillon Cube: Essential for seasoning the broth base and bringing out flavors.
• Fresh Thyme: Offers a fragrant herbal note that complements turkey perfectly.
• Fresh Sage: Adds an earthy aroma — fresh is best but dried can substitute in a pinch.
• Unsalted Butter: For sautéing leeks and garlic, adding depth without overwhelming the dish.
• Leeks (white part only): Tender and mild, they blend beautifully with the creamy sauce.
• Leftover Turkey Breast: The star ingredient — use ideally cooked and shredded or sliced turkey breast.
• Garlic: Just a few cloves add wonderful aromatic warmth to the filling.
• Fresh Black Pepper: Gives a subtle kick to balance the creaminess.
• Frozen Peas and Carrots: Adds color, sweetness, and texture without extra prep.
• Fresh Parsley: For brightness and fresh herbal flavor, layered inside and as a garnish.
• Cornstarch: Thickens the sauce so it clings deliciously to the turkey and veggies.
• Gold or Red Potatoes: Peeled and mandoline-sliced thin for elegant topping that crisps beautifully.
• Low-Sodium Chicken Bone Broth: Moistens and flavors the gratin, keeping it rich but not salty.
• Gruyere Cheese: Melts to golden perfection, adding nutty, savory richness on top.

Variations

I love how flexible this Leftover Turkey Pot Pie Gratin Recipe is—you can easily tweak it to suit your tastes or dietary needs without losing any of the cozy comfort. Play around with different herbs, veggies, or even cheeses to make this dish truly your own!

• Vegetarian Version: Swap turkey for a mix of mushrooms and roasted root veggies—my family was surprised at how hearty it still feels!
• Dairy-Free Option: Use a plant-based milk like oat milk and dairy-free cheese; just keep an eye on the sauce consistency when thickening.
• Herb Variations: Experiment with rosemary or tarragon instead of sage and thyme to add a new twist.
• Extra Veggies: Sneak in spinach, zucchini, or corn to add more color and nutrition without changing the base flavor too much.

How to Make Leftover Turkey Pot Pie Gratin Recipe

Step 1: Infuse Your Milk with Herbs

This step is where the flavors start to build—bring the milk, a pinch of salt or a bouillon cube, fresh thyme, and sage to a gentle simmer over low heat. I’ve learned it’s key to heat it slowly and avoid boiling so the herbs infuse without scorching the milk. Let it simmer for about 5 minutes until it smells beautifully fragrant, then strain and set aside. This herbal milk adds a subtle depth you won’t want to skip.

Step 2: Sauté Your Leeks and Turkey Mix

After wiping the skillet clean, melt your butter and add the finely cleaned leeks, cooking until they soften—typically 4 to 5 minutes. Add the minced garlic and cook just until aromatic, about a minute. Then toss in the leftover turkey, season with salt and pepper, pour in a cup of chicken broth, and stir in the peas, carrots, parsley, and a pinch of thyme. Cook this mixture for 3 to 4 minutes to marry the flavors and warm everything through.

Step 3: Thicken the Filling

Mix cornstarch into the remaining cold chunk of chicken broth, then pour it over your turkey filling. Stir continuously over medium heat until the sauce thickens nicely—around 3 to 4 minutes. This step is what turns the filling silky and ensures your gratin isn’t watery. It’s a neat trick I discovered after a couple of experiments, and it really makes the dish feel indulgent.

Step 4: Layer Potatoes and Bake

Smooth the turkey mixture evenly in your skillet, then arrange thinly sliced potatoes on top in a pretty spiral, overlapping slightly. Don’t forget to remove the sage and thyme sprigs from the broth infusion before pouring it evenly over the potatoes. Finish by sprinkling shredded Gruyere cheese on top and cover the skillet with a tight lid or foil to keep moisture in. Bake on the second oven rack for about an hour, or until the potatoes are tender when pierced with a knife.

Step 5: Broil for Golden Perfection

Once your potatoes are tender, remove the lid and pop the gratin under the broiler for just a few minutes—3 minutes usually does it—to get that beautiful golden-brown, slightly crispy cheese topping. It’s the final touch that makes everyone’s mouth water before the first bite.

How to Serve Leftover Turkey Pot Pie Gratin Recipe

Garnishes

I like to finish this gratin with a sprinkle of fresh chopped parsley—it adds a fresh, vibrant pop of color and a touch of brightness that balances the richness. Sometimes I toss a little cracked black pepper on top too, just before serving, to give it an extra layer of flavor and a bit of kick.

Side Dishes

This dish is pretty complete on its own but pairs beautifully with a crisp green salad or steamed green beans to add freshness and crunch. Sometimes I also serve it alongside soft dinner rolls to sop up any creamy sauce left on plates—my family can’t get enough of that.

Creative Ways to Present

For holiday dinners or when guests come over, I like to make individual gratins in small ramekins using this recipe’s filling and topping. It looks so elegant and makes serving a breeze—plus everyone feels special with their own little golden pot pie gratin.

Make Ahead and Storage

Storing Leftovers

I usually let the gratin cool completely, then cover it tightly with foil or airtight containers before refrigerating. It keeps well for about 3 to 4 days, and honestly, I think the flavors even deepen a bit overnight, making leftovers delicious.

Freezing

If I’m making a big batch, I sometimes freeze a portion before baking—successful as long as you tightly wrap it to avoid freezer burn. When ready to eat, thaw overnight in the fridge and then bake straight from chilled—it takes a little longer but still turns out wonderful.

Reheating

Reheat leftovers in the oven at 350°F covered with foil until heated through, about 20 minutes. I avoid microwaving because that can make the potatoes soggy. Re-broiling for a few minutes at the end crisps the cheese topping back up perfectly.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Gratin Recipe holds a special place in my heart because it reminds me that comfort food doesn’t have to be complicated. I love how it brings my family around the table, happily digging in and savoring every bite. If you’ve got leftover turkey sitting in the fridge, don’t let it go to waste—try this recipe and turn it into something truly delicious and memorable. You’re going to love how easy and satisfying it is to prepare!

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