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.
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.
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
- Turkey Pot Pie Soup Recipe
- Leftover Turkey Harvest Cobb Salad
- Turkey Pot Pie with Sweet Potato Topping
- Leftover Turkey Noodle Soup
- Leftover Turkey Enchiladas Skillet
Leftover Turkey Pot Pie Gratin
Equipment
- large, deep, oven-safe skillet or transfer to a 9 x 9-inch baking dish
Ingredients
- 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
Instructions
- 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.
So tasty!!! Substituted chicken for the turkey
This was excellent! The whole family enjoyed it. It was a great way to use up leftover turkey!
I wish I could give it 10 stars. It was the best turkey pot pie I’ve ever made or had. Easy to make and no crust to fiddle with. Absolutely fantastic. My only changes were onions instead of leeks and Swiss cheese instead of gruyere because I couldn’t find any at my store.
I’m not one to make anything with leftover turkey, except sandwiches, but now that I’m eating high-protein meals I decided to try this. I had mostly dark meat left but it turned out nice. I did think it was better reheated the next day after the flavors married. I will make it again.
Made this for dinner tonight. We really enjoyed it. I don’t use leeks enough so it was nice to find a recipe that had them. Didn’t have gruyere so used cheddar and a Mexican cheese mix. It was tasty!
This was delicious! So flavorful. I used all fresh herbs from our garden and I loved making the herb infused milk, what a great idea. I used fresh carrots so cooked them with the leeks. The potato topping is the best! I used a mandoline slicer and with thin potatoes it baked in 45 minutes. A keeper. Thank you!
This was amazing! I swapped out peas with celery. My celery and carrots were not frozen, so I cooked those for about 4-5 minutes before I added the leeks. Another swap that I made was herbs de prevance instead of chopping more fresh sage and thyme. The best thing about your recipes is that they can really be modified with what you have on hand.
This was fantastic, a truly company worthy dish with leftover turkey. My store was out of leeks so I substituted onion, green onion and celery.
This recipe turned out better than I ever dreamed it could. Wow, you hit the ball out of the park on this one Gina!
This was delicious!!! The flavors were perfect and it was easy to make. Thank you so much!
Hello Gina
We are not huge fans of Turkey, but I was wondering if chicken would work as well as a replacement.
Thank you for your wonderful site, a go to for sure.
Sure!
I’m so excited about this! A couple of days ago, in the Skinnytaste community, I said that the turkey pie the day after Thanksgiving is s bigger weakness for me than actual Thanksgiving dinner. So excited to have a good alternative! Thank you!
I made this recipe last year with leftover Thanksgiving turkey. It was outstanding! I’ve been waiting all year to make it again this year with the turkey leftovers. Can’t wait!
More like turkey pot pie soup. Way too much stock. I used smoked turkey and added cajun seasoning. Flavor was over the top good, but it was just too soupy. Next time I’ll use half the stock.
Fabulous! Spices are just right. I prefer potatoes to a crust. Will make it again.great way to use even dark meat leftover turkey. The leeks bring it up a notch. Thank you!
Even my picky husband loved it.
Probably one of the most flavorful dishes I’ve ever made of your recipes. You’ve help me lose 105lbs, you’ve made eating healthy taste so good and easy to lose the weight when you can enjoy your food. Thank you for everything you do.
Forgot to give 5 stars
Amazing Jamie!!! And SO happy you enjoyed it!!
This was fabulous! The amount of flavor in this dish was absolutely perfect. I made this dish as it was written with no substitutes. I am definitely making this again next Thanksgiving. (although I am going to try it with chicken as well after the new year)
Wow! I made it last night with the last of the turkey from Thanksgiving. We loved it. I too made a couple of substitutions with what was on hand and will definitely make again! Thank you for your inspiration!
I am not a fan of any pot pie because of the pie crust usually used. This recipe is amazingly delicious and the presentation is beautiful!
This recipe is so good! You could even use cooked rotisserie chicken if you wanted. But our leftover Thanksgiving Turkey was delicious in this recipe.
I made a variation of this tonight and it was great. I made due with things I had at home, so used rotisserie chicken instead of turkey. I used a combination of Vidalia and green onion since I didn’t have any leeks in the house, and I added kalettes. It’s a quick and easy dinner and was absolutely delicious. I’ll definitely try it as written when I have the ingredients, but I love the versatility of this recipe.
GREAT!!
Wow! This is genius Gina. Can’t wait to make it. Thank you for all your delicious recipes. I have used many.
Would you cook it first then freeze?
Thank you for this great gluten free “pot pie” option. I can see that all the flavours are there and that it’s a great option to breathe new life into turkey leftovers.
Enjoy!
Got to try