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
Scale
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
