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This Leftover Turkey Pot Pie Gratin is my favorite way to transform leftover Thanksgiving turkey into a warm, comforting meal. It’s gluten-free and high-protein.
Gluten Free Turkey Pot Pie
Having a fridge full of leftover turkey is one of my favorite “problems” after Thanksgiving. But by Friday night, even the best holiday feast can start to feel, well… a little stale. Enter this Turkey Pot Pie Gratin — a cozy, crave-worthy transformation of all those extras. With creamy turkey and veggies beneath a golden gratin topping, it feels like comfort food … and dining on leftovers suddenly doesn’t feel boring at all. Grab your skillet (or a baking dish) and let’s turn that leftover turkey into something fresh, flavorful, and oh-so satisfying. See more leftover Thanksgiving ideas like this Turkey Pumpkin Enchilada skillet that we also loved.
Why You’ll Love This Leftover Gluten Free Turkey Pot Pie
This gratin is the ultimate comfort food: creamy, decadent, and flavorful. It’s also endlessly customizable—swap the turkey for chicken, potatoes for sweet potatoes, or experiment with different veggies. Not only does it taste amazing, but it also clears out your fridge in the most delicious way. Here’s why you’ll love it:
- Versatile Ingredients: Use whatever you have on hand, such as chicken or roasted veggies. Feel free to make it your own.
- One-Pan Wonder: Everything bakes in a single dish, making cleanup a breeze.
- Loaded with Protein: Each serving has 46 grams of protein.
- Gluten-Free: Uses potatoes in place of pie crust!
Turkey Pot Pie Gratin Ingredients
Here’s everything you’ll need to make this leftover turkey pot pie with gratin potatoes. See the recipe card for the exact measurements.
- Milk Poured over the gratin, it’s a lighter option over heavy cream
- Seasoning: Use salt or a bouillon cube for even more flavor
- Herbs: Fresh thyme, sage, and parsley
- Butter to cook the veggies in
- Leeks: Slice the leeks in half, submerge them in a bowl of water, swishing them around to remove the grit. Then, lift them from the water and rinse them under the sink. (Don’t pour them through the strainer to ensure the grit remains in the water.)
- Frozen Peas and Carrots: No chopping required!
- Turkey: Use up your leftover Thanksgiving turkey!
- Garlic and Black Pepper enhance the flavor.
- Cornstarch thickens the turkey pot pie filling.
- Potatoes: Gold or red potatoes will work. Slice them with a mandolin to get thin, even slices.
- Chicken Bone Broth provides extra protein.
- Gruyere Cheese on top
How to Make Leftover Turkey Pot Pie
This easy turkey pot pie cooks in one large skillet. The recipe card contains printable instructions.
Start by infusing the milk with fresh herbs: Simmer the milk, salt, thyme, and sage on low heat for 5 minutes. Pour into a bowl and set aside.
Infuse milk with herbs
saute leeks
Pot Pie Filling: Melt the butter and cook the leeks. Add the garlic and cook for a minute. Then, add the turkey, remaining salt, black pepper, 1 cup of broth, peas and carrots, parsley, and remaining thyme, and cook for a few minutes. Combine the remaining broth with the cornstarch and pour over the turkey mixture. Cook until thickened.
Make the pot pie filling
Top with sliced potatoes
Assemble the Gratin: Smooth the turkey mixture in the oven-safe skillet, then arrange the potato slices in an overlapping spiral pattern. Remove the herb sprigs from the milk and pour the milk over the potatoes. Top with Gruyere, then cover the skillet with foil or a lid.
Bake the Pot Pie for an hour at 375°F. Remove the lid and broil until the cheese is slightly browned and golden. Garnish with the remaining parsley.
Variations
- Milk: Substitute 2% milk.
- Protein: If you want to make this dish but don’t have leftover Thanksgiving turkey, use leftover chicken or store-bought rotisserie chicken.
- Potatoes: Sub sweet potatoes.
- Herbs: Replace thyme with rosemary and parsley with chives.
- Broth: Use vegetable broth, chicken stock, or homemade turkey stock.
- Cheese: Swap gruyere with Swiss or mozzarella.
Serving Suggestions
Serve this healthy turkey pot pie with a fresh salad, and you’ll have a meal that feels indulgent without the holiday-level effort.
Storage
- Leftover turkey will last for 4 days in total. So, if you make this gratin the day after Thanksgiving, it’ll keep for 3 days.
- Freeze Turkey for Later: If you won’t have time to make this dish before the turkey goes bad, freeze it immediately and make the pot pie after the holidays.
- Freezer: Bonus–It freezes well for those days when you want a taste of Thanksgiving without the work! Store it in an airtight container for up to 3 months.
- Reheat: Thaw it in the fridge overnight, and reheat it in the microwave or oven until warm.
More Leftover Turkey Recipes You’ll Love
Prep: 20 minutes
Cook: 1 hour 25 minutes
Total: 1 hour 45 minutes
Yield: servings
Serving Size: 1 ¼ cups
Cook Mode
- ▢ 1 cup 1% milk, use half & half to make this more decadent if you wish
- ▢ 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
- ▢ 1 tablespoon unsalted butter
- ▢ 1 ½ cups leeks, from 3 large, halved and sliced (white part only), cleaned well
- ▢ 1 ½ pounds leftover turkey breast, 4 ¾ cups
- ▢ 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 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces)
- ▢ 2 cups low-sodium chicken bone broth, divided
- ▢ 4 ounces shredded Gruyere cheese
Preheat oven to 375F.
In a large oven safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt or bouillon cube, thyme and sage to a simmer over low heat 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.
Melt the butter in the skillet then add the leeks, cook 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley and thyme and cook 3 to 4 minutes.
Add a ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well, pour over the turkey and cook, stirring until thickened, 3 to 4 minutes, or longer as needed.
Smooth the turkey mixture in the skillet and top with the sliced potatoes starting from the outside, overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme from the milk and pour over the potatoes, top with Gruyere cheese; cover the skillet tightly with foil or a lid.
Bake on the second rack from the top of the oven, until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with remaining parsley.
Last Step:
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If you don’t have an oven-safe deep skillet, transfer the filling to a 9 x 9 inch baking dish or a gratin dish.
Serving: 1 ¼ cups, Calories: 383 kcal, Carbohydrates: 25 g, Protein: 46 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 107.5 mg, Sodium: 775 mg, Fiber: 3 g, Sugar: 4 g
