Description

This Turkey Mashed Potato Pot Pie is a comforting, hearty dish perfect for using up Thanksgiving leftovers or any cooked turkey. It features tender turkey and vegetables in a flavorful broth-thickened filling, topped with creamy mashed sweet potatoes and baked until bubbly and golden. A delicious blend of savory herbs and wholesome ingredients makes this pot pie a satisfying meal for the whole family.

Ingredients

Scale

Mashed Sweet Potato Topping

1 pound sweet potatoes (peeled and diced 1-inch)
kosher salt
1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free substitute)

Turkey Filling

2 1/2 cups chopped cooked turkey breast (skin removed, about 1 pound)
1/2 tablespoon olive oil
1 large shallot (chopped)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 celery stalks (chopped)
4 ounces frozen peas and carrots
2 2/3 cups turkey or chicken broth
1/4 teaspoon kosher salt
black pepper, to taste
2 tablespoons cornstarch

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Instructions

Cook the sweet potatoes: Place the peeled and diced sweet potatoes in a medium saucepan, cover with water and add 1 tablespoon of kosher salt. Bring to a boil and cook for 16 to 18 minutes, or until the potatoes are tender when pierced with a fork.
Mash the sweet potatoes: Drain the sweet potatoes and return them to the saucepan. Add 1/4 teaspoon salt and the sour cream or yogurt. Mash with a potato masher until smooth and creamy. Cover to keep warm.
Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the center.
Sauté aromatics and herbs: Heat olive oil in a large skillet over medium heat. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes, stirring until the shallots are almost soft.
Add vegetables and turkey: Stir in the chopped celery and cook for an additional 4 to 5 minutes until softened. Add frozen peas and carrots, chopped turkey, 2 cups of turkey broth, 1/4 teaspoon salt, and black pepper to taste. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes while stirring occasionally so the flavors combine.
Thicken the filling: In a small bowl, mix 2/3 cup turkey broth with cornstarch until smooth. Pour this mixture into the skillet and cook over medium-low heat, stirring continuously, until the filling thickens, about 3 to 4 minutes.
Assemble the pot pie: Remove the filling from heat and transfer to a deep, oven-safe 9 x 9-inch baking dish or a deep round pie dish. Alternatively, divide into four 8-ounce broiler-safe ramekins.
Top with mashed sweet potatoes: Spread the mashed sweet potatoes evenly over the turkey filling.
Bake the pot pie: Place the assembled pot pie on a sheet pan and bake for 20 minutes until heated through. Then, broil for 2 to 3 minutes to brown the top for added color and texture. Watch carefully to avoid burning.

Notes

This dish is a comforting way to use leftover turkey and sweet potatoes after holidays like Thanksgiving.
For a dairy-free option, substitute sour cream with full-fat coconut yogurt or a dairy-free sour cream alternative.
Ensure the baking dish or ramekins are broiler-safe before finishing under the broiler.
Black pepper quantity can be adjusted to taste.

Nutrition

Serving Size: 1 1/2 cups
Calories: 337 kcal
Sugar: 6.5 g
Sodium: 399 mg
Fat: 6.5 g
Saturated Fat: 2 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5.25 g
Protein: 37.5 g
Cholesterol: 86.5 mg