I absolutely love this Turkey Mashed Sweet Potato Pot Pie Recipe because it transforms simple leftover turkey and sweet potatoes into a cozy, satisfying meal that feels like a warm hug on a plate. The creamy mashed sweet potatoes topping the savory turkey filling melds flavors wonderfully, making each bite a comforting experience you’ll crave again and again. It’s such a perfect dish when you want something hearty yet elegant without spending hours in the kitchen.
When I first tried this recipe, I was hooked by how easy it was to pull together, especially after holiday dinners or when I had turkey left in the fridge. You’ll find that the mix of fresh herbs gives it that fresh, homemade taste that’s both rustic and special. Plus, it’s a brilliant way to use up leftovers without feeling like you’re eating the same thing twice.
Why You’ll Love This Recipe
- Comfort Food with a Twist: Sweet potato topping adds a luscious, nutritious layer that elevates the usual pot pie experience.
- Great Use of Leftovers: Turns leftover turkey into a fresh, delicious meal without boring repeats.
- Herb-Infused Flavor: Fresh parsley, sage, thyme, and shallots bring bright, savory depth you won’t get from just frozen pie fillings.
- Easy to Prep and Bake: About an hour and some simple steps stand between you and this soul-warming dinner.
Ingredients You’ll Need
The ingredients are straightforward and come together beautifully to create that creamy, savory balance we all want. I always recommend fresh herbs if you can get them—they honestly make all the difference in this Turkey Mashed Sweet Potato Pot Pie Recipe.
- Sweet potatoes: Peeled and diced for smooth mashing; their natural sweetness contrasts the savory filling perfectly.
- Kosher salt: Essential for seasoning both potatoes and filling just right.
- Sour cream or full-fat plain yogurt: Adds creaminess to the mashed potatoes; you can swap for dairy-free yogurt if needed.
- Cooked turkey breast: The star protein; skin removed for a leaner filling.
- Olive oil: For sautéing shallots and veggies, adds subtle richness.
- Shallots: Bring a mild, sweet onion flavor that’s less overpowering.
- Fresh parsley, thyme, and sage: These herbs make the filling taste fresh, bright, and aromatic.
- Celery stalks: Adds gentle crunch and classic pot pie flavor.
- Frozen peas and carrots: Convenient, colorful vegetables that balance sweetness and texture.
- Turkey or chicken broth: Builds the sauce base, enriching the filling.
- Black pepper: For seasoning and a touch of warmth.
- Cornstarch: Thickens the filling into that perfect pot pie consistency.
Variations
This Turkey Mashed Sweet Potato Pot Pie Recipe is flexible, so I encourage you to tweak it based on your taste or what’s in your pantry. I often play around with the mix-ins and herbs to keep it exciting.
- Add Mushrooms: I once tossed in sautéed mushrooms for an earthy touch that made the pie even heartier.
- Dairy-Free Switch: Using coconut yogurt instead of sour cream lets this shine as a dairy-free option without sacrificing creaminess.
- Mini Pot Pies: Making individual ramekin servings is fun and perfect for portion control or special occasions.
- Spicy Kick: Adding a pinch of cayenne or smoked paprika can awaken the flavors and give your family a little surprise.
How to Make Turkey Mashed Sweet Potato Pot Pie Recipe
Step 1: Cook and Mash the Sweet Potatoes
Start by placing peeled, diced sweet potatoes into a saucepan with plenty of water and a tablespoon of kosher salt—think pasta water for seasoning. Bring it to a boil and let them cook for about 16 to 18 minutes until tender when pierced with a fork. Drain the potatoes well and return them to the pot; this helps dry them out, so your mash isn’t watery. Then add a pinch of salt and your sour cream or yogurt, mashing until smooth but still fluffy. Keep them covered so they stay warm while you prepare the filling.
Step 2: Sauté Herbs, Shallots, and Veggies
Heat olive oil in a large skillet over medium heat. Toss in chopped shallots along with fresh parsley, thyme, and sage, cooking until they soften and become fragrant—about 2 to 3 minutes. Next, stir in celery and continue cooking until it’s tender but still has a bit of bite, roughly 4 to 5 minutes. This layering of flavors is what really makes your pot pie filling sing!
Step 3: Build and Thicken the Turkey Filling
Add your cooked turkey, frozen peas and carrots, 2 cups of turkey broth, salt, and black pepper to the skillet. Bring everything to a boil then reduce heat to simmer for 8 to 10 minutes, stirring often to meld those beautiful flavors together. While simmering, whisk cornstarch with the remaining 2/3 cup broth until fully dissolved, then pour it into the skillet. Continue simmering and stirring until the mixture thickens—a good 3 to 4 minutes—creating that rich, luscious pot pie filling consistency we all love.
Step 4: Assemble and Bake Your Pot Pie
Transfer the thickened turkey mixture to a deep 9×9 baking dish or divide it among individual ramekins if you want personalized portions. Smooth the warm mashed sweet potatoes on top, spreading evenly to seal in the flavors. Place the dish(es) on a sheet pan and bake at 375°F for about 20 minutes until everything is heated through. For a beautiful golden finish and slightly crisp top, pop it under the broiler for 2 to 3 minutes—just watch it carefully so it doesn’t burn!
Pro Tips for Making Turkey Mashed Sweet Potato Pot Pie Recipe
- Don’t Overcook Sweet Potatoes: Keep an eye while boiling so they don’t get mushy and watery—firm but tender is perfect.
- Fresh Herbs Make a Huge Difference: Using fresh parsley, thyme, and sage lifts the filling from ordinary to outstanding; dried herbs won’t give the same brightness.
- Thicken Gradually: Add cornstarch slurry little by little and stir well to avoid lumps and get that velvety filling texture.
- Watch the Broiler Closely: Those last 2-3 minutes under the broiler add color but can burn quickly if unattended, so stay nearby!
How to Serve Turkey Mashed Sweet Potato Pot Pie Recipe
Garnishes
I like to sprinkle a handful of freshly chopped parsley or thyme on top right after baking for a burst of color and fresh flavor. If you’re feeling fancy, a light drizzle of good-quality olive oil or a few grinds of black pepper adds nice finishing touches that impress without extra effort.
Side Dishes
This pot pie is hearty enough to stand on its own, but I often serve it alongside a simple mixed green salad with a tangy vinaigrette to cut through the richness. Steamed green beans or roasted Brussels sprouts also pair beautifully to add texture and freshness.
Creative Ways to Present
For holiday dinners or special occasions, making individual ramekin pot pies is a hit—they look adorable and everyone loves their own personal pie. You can also jazz it up by adding a lattice pattern with extra mashed sweet potato piped on top or sprinkle with crispy fried sage leaves for festive flair.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pot pie in an airtight container in the fridge for up to 3 days. I find it reheats beautifully without losing moisture if covered loosely with foil in the oven at 350°F until warmed through.
Freezing
This Turkey Mashed Sweet Potato Pot Pie Recipe freezes well before baking. I assemble it in freezer-safe dishes, cover them tightly with foil, and freeze for up to 2 months. When ready, I thaw overnight in the fridge and bake as usual, adding a bit more baking time if still slightly chilled.
Reheating
I recommend reheating leftovers in the oven rather than the microwave to keep the mashed sweet potatoes from becoming gummy and to maintain the cozy, baked texture. Cover with foil to avoid drying out, then uncover near the end for that baked top goodness.
FAQs
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Can I use regular potatoes instead of sweet potatoes in this recipe?
Absolutely! Using regular potatoes will give you a different flavor profile—more classic and less sweet—but the recipe works just as well. Just make sure to adjust the seasoning because regular potatoes can be less naturally sweet and creamy.
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Is it okay to use store-bought cooked turkey or leftover turkey?
Yes, this recipe is perfect for using leftover turkey from a holiday meal or even deli-cooked turkey breast. Just chop it and add it to the filling, it’s a fantastic way to make something new and delicious out of what you have on hand.
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Can I make this recipe dairy-free?
Definitely! Simply swap the sour cream with a dairy-free plain yogurt or a creamy alternative like coconut yogurt. This keeps the mashed sweet potatoes creamy without sacrificing flavor or texture.
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How do I prevent the mashed sweet potatoes from getting watery?
Be sure to drain your sweet potatoes thoroughly and return them to the warm pot to let excess moisture evaporate before mashing. Also, avoid adding too much liquid like milk or butter—using sour cream or yogurt usually gives the right consistency for this recipe.
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Can I make this recipe vegetarian?
While this specific recipe features turkey, you can adapt it by swapping the turkey for hearty mushrooms, tofu, or plant-based meat alternatives along with vegetable broth. Just adjust the seasoning and cooking times accordingly for the best results.
Final Thoughts
This Turkey Mashed Sweet Potato Pot Pie Recipe holds a special place in my kitchen for its effortless way to turn simple, wholesome ingredients into a cozy, crowd-pleasing meal. Whether you’re clearing out leftovers or craving comfort food with a twist, this recipe delivers every time. I hope you give it a try soon and find it becomes a staple for your family as it has for mine!
Print
Turkey Mashed Sweet Potato Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Turkey Mashed Potato Pot Pie combines tender chunks of cooked turkey with savory herbs and vegetables, all topped with creamy mashed sweet potatoes and baked to golden perfection. It’s an ideal way to transform Thanksgiving leftovers into a hearty and flavorful meal perfect for any time of year.
Ingredients
Mashed Sweet Potatoes
- 1 pound sweet potatoes, peeled and diced into 1-inch pieces
- 1/4 teaspoon kosher salt
- 1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free alternative)
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, divided
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Boil Potatoes: Place the diced sweet potatoes in a medium saucepan and cover with water seasoned with 1 tablespoon kosher salt, like pasta water. Bring to a boil and cook for 16 to 18 minutes until tender.
- Mash Potatoes: Drain the potatoes and return them to the saucepan. Add 1/4 teaspoon kosher salt and the sour cream or yogurt. Mash with a potato masher until smooth and creamy. Keep covered to retain warmth.
- Preheat Oven: Preheat your oven to 375°F (190°C) and place a rack in the center position.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes until the shallots are just softened.
- Cook Vegetables: Add the chopped celery to the skillet and continue cooking for 4 to 5 minutes until the vegetables soften.
- Add Turkey and Vegetables: Stir in the frozen peas and carrots, chopped cooked turkey, 2 cups of the broth, 1/4 teaspoon kosher salt, and black pepper. Bring to a boil, then reduce the heat and simmer over medium-low for 8 to 10 minutes, stirring occasionally to blend flavors.
- Thicken Filling: In a small bowl, combine the remaining 2/3 cup broth with the cornstarch and mix until the cornstarch dissolves. Add this mixture to the skillet and cook over medium-low heat, stirring constantly until the filling thickens, about 3 to 4 minutes.
- Assemble Pot Pie: Remove the skillet from heat. Transfer the turkey filling to a deep 9 x 9-inch oven-safe baking dish or a deep round pie dish. Alternatively, you can make individual pot pies in four 8-ounce broiler-safe ramekins.
- Top with Mashed Potatoes: Spread the mashed sweet potatoes evenly over the turkey filling in the dish.
- Bake: Place the assembled pot pie on a sheet pan and bake in the preheated oven for 20 minutes, until heated through.
- Broil for Color: Finish by broiling the pot pie for 2 to 3 minutes to achieve a golden, lightly browned top. Watch carefully to avoid burning.
Notes
- This dish is a warm, comforting way to use up leftover turkey from Thanksgiving or other meals.
- To make it dairy-free, substitute the sour cream with a plant-based yogurt alternative or coconut cream.
- Ensure the baking dish used can withstand broiling if finishing under a broiler.
- Fresh herbs can be substituted with dried herbs if fresh are unavailable, but reduce quantity by about one-third.
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
