Leftover Turkey Pot Pie Gratin

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Turn your Thanksgiving leftovers into this gluten free, high proteinTurkey Pie Gratin, a comforting crowd pleaser.

Leftover Turkey Pie Gratin

Every year I create new recipes for Thanksgiving. Since my husband doesn’t like leftovers, I usually turn them into something completely different. I did this last year Turkey Squash Enchilada that we loved You’ll want to cook extra turkey this year just to make this Leftover Turkey Pie Gratin recipe! It reinvents the classic pie by layering a creamy turkey and vegetable filling with potato gratin a topping that is irresistibly delicious. It’s the perfect way to transform your holiday turkey and veggies, and each serving has a whopping 46 grams of protein! See more Thanksgiving leftover ideas here

Why you’ll love this Turkey Pie Gratin recipe

This gratin is the ultimate comfort food: creamy, decadent and flavorful. It’s also endlessly customizable—swap the turkey for chicken, the potatoes for sweet potatoes, or experiment with different vegetables. Not only does it taste amazing, but it also cleans your fridge in the tastiest way. Here’s why you’ll love it:

Universal Ingredients: Use whatever you have on hand, like chicken or roasted vegetables. Feel free to make it your own.
One-Pan Wonder: Everything bakes in one pot, making cleanup easy.
Packed with Protein: Each serving contains 46 grams of protein.
Dietary restrictions: Suitable for weight watchers, gluten free, high protein, rich in fiber.

If you make this easy Turkey Pie Gratin recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Ingredients for Turkey Gratin Pie

Here’s everything you need to make this leftover turkey pie with grated potatoes. See recipe card for exact measurements.

milk Poured over the gratin, it’s a lighter version over heavy cream
Seasoning: Use salt or a stock cube for even more flavor
Herbs: Fresh thyme, sage and parsley
oil for cooking the vegetables
leeks: Cut the leek in half, submerge it in a bowl of water, stirring to remove the grit. Then take them out of the water and rinse them under the sink. (Do not pour them through the strainer to ensure that the grit remains in the water.)
Frozen Peas and Carrots: No slicing required!
Turkey: Use your own leftover turkey for Thanksgiving!
Garlic and pepper enhance the flavor.
corn starch thickens turkey pie filling.
potatoes: Golden or red potatoes will work. Slice them with a mandoline to get thin, even slices.
Chicken bone broth provides additional protein.
Gruyere cheese from above

How to make leftover turkey pie

This easy turkey pot pie is made in one large skillet. Recipe card contains printing instructions.

Start by infusing the milk with fresh herbs: Boil the milk, salt, thyme and sage over low heat for 5 minutes. Pour into a bowl and set aside.

pour milk with fresh herbs — Pour milk with herbs

Pie Filling: Melt the butter and cook the leeks. Add the garlic and cook for a minute. Then add the turkey, remaining salt, pepper, 1 cup stock, peas and carrots, parsley, and remaining thyme and cook for a few minutes. Combine the remaining stock with the cornstarch and pour over the turkey mixture. Cook until thickened.

turkey pie stuffing — Make the pie filling

Assemble the gratin: Smooth the turkey mixture into the oven-safe pan, then arrange the potato wedges in a spiral pattern. Remove the herb sprigs from the milk and pour the milk over the potatoes. Spread Gruyere on top, then cover the pan with foil or a lid.

Bake the pie for one hour at 375°F. Remove the lid and bake until the cheese is lightly browned and golden. Garnish with the remaining parsley.

Top with milk and crumbled cheese and bake.

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 chicken.
potatoes: Under sweet potatoes.
Herbs: Replace thyme with rosemary and parsley with chives.
Broth: Use vegetable stock, chicken stock or homemade turkey stock.
cheese: Swap Gruyere for Swiss or Mozzarella.

Serving suggestions

Serve this healthy turkey pie with fresh saladand you’ll have food that feels indulgent without the feast-level effort.

Storage

Leftover turkey will last a total of 4 days. So if you make this gratin the day after Thanksgiving, it will keep for 3 days.
Freeze Turkey for Later: If you don’t have time to make this dish before the turkey goes bad, freeze it immediately and make the pie after the holidays.
Freezer: Bonus – Freezes well for those days when you want a taste of Thanksgiving without work! Store in an airtight container for up to 3 months.
Reheating: Thaw it in the refrigerator overnight and reheat it in the microwave or oven until warm.

More leftover turkey recipes you’ll love

You can also see more gluten free recipes and high protein recipes here

preparation: 20 minutes

chef: 1 hour 25 minutes

Total: 1 hour 45 minutes

Production: 6 portions

Serving Size: 1 ¼ cups

Preheat oven to 375F.
In a large, oven-safe, deep enamel pan with a lid, bring the milk, ¼ teaspoon salt or stock cube, thyme and sage to a simmer over low heat for 5 minutes until fragrant. Pour into a bowl and set aside. Wipe out the pan.
Melt the butter in a pan, then add the leeks, cook for 4 to 5 minutes until soft. Add garlic and cook until fragrant, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, pepper, 1 cup chicken stock, peas and carrots, 2 tablespoons parsley and thyme, and cook 3 to 4 minutes.
Add ¼ cup cornstarch to remaining 1 cup chicken stock and mix well, pour over turkey and cook, stirring, until thickened, 3 to 4 minutes.
Smooth the turkey mixture into the pan and top with the sliced potatoes, starting from the outside, overlapping the potato slices in a spiral until all the meat is covered. Remove the sage and thyme from the milk and pour over the potatoes, top with the Gruyère cheese; cover the pan 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 bake until the cheese is lightly browned and golden, about 3 minutes. Garnish with the remaining parsley.

Last step:

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If you don’t have an oven-safe deep pan, transfer the filling to a 9-by-9-inch baking pan or baking dish.

Serving: 1 ¼ cups, Calories: 383 kcal, Carbohydrates: 25 g, Protein: 46 g, fats: 11 g, Saturated fats: 6 g, Cholesterol: 107.5 mg, sodium: 775 mg, Fibers: 3 g, sugar: 4 g