I absolutely love this Turkey Mashed Potato Pot Pie Recipe because it’s like the warmest hug on a plate. It’s the perfect way to use up leftover turkey and transform it into something cozy, comforting, and unexpectedly fresh with mashed sweet potatoes on top instead of traditional crust. When I first tried this, I was blown away by how the herbs and creamy sweet potatoes made every bite feel like home.
Whether you’re making this for a weeknight family dinner or a post-holiday treat, you’ll find that this pot pie hits the spot without being too heavy or complicated. It’s one of those recipes I keep coming back to because it’s forgiving, flavorful, and lets you showcase those simple ingredients in an upgraded way. This Turkey Mashed Potato Pot Pie Recipe is definitely going to become your new comfort food favorite!
Why You’ll Love This Recipe
- Comfort Food Upgrade: It turns simple leftovers into a rich, herb-infused meal that tastes gourmet but feels like home.
- Easy to Customize: You can swap potatoes, veggies, or even protein to suit whatever you have on hand.
- No Pie Crust Hassle: Using mashed sweet potatoes instead of crust means less fuss and a naturally gluten-free topping option.
- Perfect for Any Season: Whether it’s chilly fall nights or a cozy winter dinner, this dish always feels just right.
Ingredients You’ll Need
The ingredients in this Turkey Mashed Potato Pot Pie Recipe work beautifully together to build layers of flavor and satisfying texture. I love using sweet potatoes for their natural sweetness and silky mash, complemented by fresh herbs and juicy turkey that keeps the filling hearty and fresh.
- Sweet potatoes: Their natural sweetness balances savory herbs; peel and dice for even cooking.
- Kosher salt: Adds clean seasoning to get the flavors popping.
- Sour cream or full-fat plain yogurt: Adds creaminess and a slight tang; I recommend full-fat for richness.
- Cooked turkey breast: Use skinless, chopped turkey for lean protein; leftover turkey works perfectly here.
- Olive oil: For sautéing shallots and herbs gently without burning.
- Shallots: Mild and sweet onion flavor that won’t overpower, they melt into the filling beautifully.
- Fresh parsley, thyme, and sage: Fresh herbs make a huge difference—bringing brightness and depth.
- Celery stalks: Adds crunch and subtle earthiness.
- Frozen peas and carrots: For a pop of color and balanced vegetable sweetness, I love keeping these handy.
- Turkey or chicken broth: Provides moistness and savory umami; use low-sodium if you prefer.
- Black pepper: Freshly ground for the best flavor kick.
- Cornstarch: Thickens the filling perfectly without lumps; make sure to dissolve it well before adding.
Variations
I like to switch up this Turkey Mashed Potato Pot Pie Recipe depending on what I have in my fridge or the occasion. It’s such a flexible recipe that lets you get creative, so don’t hesitate to make it your own.
- Use different potatoes: I once swapped out sweet potatoes for Yukon gold for a more classic flavor and loved the creamy texture it gave.
- Switch the protein: Leftover rotisserie chicken works just as well – I’ve even tried a vegetarian version by skipping turkey and adding extra mushrooms and kale.
- Gluten-free option: Just double-check your cornstarch or swap in arrowroot powder to keep it safe without losing thickness.
- Dairy-free twist: I’ve used vegan sour cream alternatives with great success, perfect if you need to avoid dairy.
How to Make Turkey Mashed Potato Pot Pie Recipe
Step 1: Cook and Mash the Sweet Potatoes
Start by peeling and dicing the sweet potatoes into 1-inch pieces. Boil in salted water, much like pasta, for about 16 to 18 minutes until they’re fork-tender. Drain well, then return the potatoes to the saucepan, sprinkle with a little salt, and stir in sour cream or yogurt. Mash them gently until they’re creamy but still holding shape. I always keep the mash covered so it stays warm and fluffy while I prepare the filling. This creamy layer will give your pot pie that comfort-food punch!
Step 2: Build the Flavorful Turkey Filling
Heat olive oil in a large skillet over medium heat, then toss in your chopped shallots and fresh herbs like parsley, thyme, and sage. Cook for 2 to 3 minutes until fragrant and soft—this step really wakes up the flavors. Add the diced celery and sauté for another 4 to 5 minutes till everything softens nicely. Next, stir in the frozen peas and carrots along with your chopped turkey. Pour in 2 cups of turkey broth, season with salt and pepper, and bring the mixture to a simmer. Let it cook gently for about 8 to 10 minutes so the flavors meld beautifully.
Step 3: Thicken the Filling
While the filling simmers, whisk together the remaining 2/3 cup of broth and cornstarch until smooth — no lumps here! Slowly pour this slurry into your turkey mixture and stir continuously over medium-low heat. The filling will thicken up over 3 to 4 minutes; it should be creamy and hearty but not dry. This step is key to preventing a soupy pie, so patience pays off. Once thickened, remove from heat and transfer the filling to your oven-safe dish or individual ramekins.
Step 4: Assemble and Bake
Spread your luscious mashed sweet potatoes over the top of the turkey filling, smoothing it gently with a spatula. Pop the whole dish onto a sheet pan (to catch any drips) and bake at 375°F in the center rack for about 20 minutes, just until everything is warmed through. For that beautiful golden touch, finish under the broiler for 2 to 3 minutes—just watch closely so it doesn’t burn! When it’s done, you’ll notice the mashed potatoes develop lovely caramelized edges that add flavor and an inviting texture.
Pro Tips for Making Turkey Mashed Potato Pot Pie Recipe
- Don’t Overcook Sweet Potatoes: Overboiling makes them watery and harder to mash nicely, so test early with a fork.
- Fresh Herbs Matter: I learned that fresh parsley, thyme, and sage give more depth than dried—don’t skip them if you can.
- Cornstarch Smooth Mix: Dissolve cornstarch fully in cold broth before adding to avoid unwanted lumps in your filling.
- Watch the Broiler: That last broil step adds gorgeous color, but stay close to prevent burning the mash topping.
How to Serve Turkey Mashed Potato Pot Pie Recipe
Garnishes
I like to sprinkle freshly chopped parsley or a few thyme leaves on top right before serving—it adds a fresh, vibrant touch that brightens the rich flavors. Sometimes, a dollop of tangy sour cream or a drizzle of good olive oil on the side feels wonderful too!
Side Dishes
This pot pie is so hearty on its own, but pairing it with a crisp green salad or some roasted Brussels sprouts really balances the meal. If I’m feeling indulgent, my family loves it alongside buttery garlic green beans or a simple apple cranberry chutney for a pop of sweet acidity.
Creative Ways to Present
For holidays or special gatherings, I’ve served this pot pie in individual ramekins topped with a sprig of fresh thyme to look like elegant mini pies. You could also add a lattice of thinly sliced sweet potato on top instead of a mash for a decorative twist. The possibilities are fun and versatile!
Make Ahead and Storage
Storing Leftovers
After a meal, I let leftovers cool completely, then cover them tightly with plastic wrap or transfer to airtight containers. Refrigerated, the pot pie keeps for 3 to 4 days and reheats beautifully with just a few minutes in the oven or microwave. Make sure to stir gently when reheating microwave versions to keep the texture balanced.
Freezing
I’ve successfully frozen this Turkey Mashed Potato Pot Pie Recipe—just assemble it completely, then freeze in a sturdy container. When ready, thaw overnight in the fridge and reheat in the oven until hot and bubbly. The mashed sweet potato topping holds up surprisingly well, though the texture softens a bit, which my family doesn’t mind at all.
Reheating
Reheating in the oven at 350°F covered with foil works best to warm the pot pie through evenly without drying it out. Take the foil off in the last 5 minutes to refresh the color on the mashed potato topping. I avoid microwaving when I want to retain a nice texture, but microwaving is fine for quick meals.
FAQs
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Can I make this Turkey Mashed Potato Pot Pie Recipe gluten-free?
Yes! Just ensure your cornstarch is labeled gluten-free or substitute with arrowroot powder, which is naturally gluten-free and works just as well to thicken the filling.
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What if I don’t have turkey—can I use chicken instead?
Absolutely, leftover or rotisserie chicken is a fantastic swap that works perfectly in this recipe. The herbs and vegetables complement chicken just as well as turkey.
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Can I prepare the filling ahead of time?
You can make the filling a day ahead and refrigerate it. When ready to serve, assemble with fresh mashed potatoes and bake as directed for the freshest taste and best texture.
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How can I make this recipe dairy-free?
Simply swap the sour cream with a vegan sour cream or full-fat plain dairy-free yogurt of your choice; this keeps the creamy texture without dairy flavors.
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What’s the best way to get the mashed sweet potato topping golden brown?
After baking the assembled pie to heat through, placing it under the broiler for 2 to 3 minutes gives the mashed sweet potato that lovely caramelized finish—just watch it carefully so it doesn’t burn.
Final Thoughts
This Turkey Mashed Potato Pot Pie Recipe holds a special place in my heart because it transforms simple leftovers into a feast of comfort and flavor with minimal fuss. I love sharing it with family and friends when I want them to feel cozy and cared for through food. Trust me, once you try making this, you’ll enjoy the ease, warmth, and deliciousness that keeps everyone coming back for more—definitely give it a go next time you want an easy, heartfelt meal.
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Turkey Mashed 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 Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A comforting Turkey Mashed Potato Pot Pie featuring tender cooked turkey and vibrant vegetables in a savory broth, topped with creamy mashed sweet potatoes and baked to golden perfection. This hearty dish combines easy stovetop cooking with oven baking, making it perfect for a warming family meal.
Ingredients
Mashed Sweet Potatoes
- 1 pound sweet potatoes, peeled and diced into 1-inch pieces
- Kosher salt, 1 tablespoon (for boiling water) plus 1/4 teaspoon
- 1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free options)
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, 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. Cover them with water and add 1 tablespoon of kosher salt, similar to pasta water preparation. Bring to a boil and cook for 16 to 18 minutes until the potatoes are tender.
- Mash Potatoes: Drain the potatoes and return them to the saucepan. Add 1/4 teaspoon salt and 1/4 cup sour cream or yogurt. Mash with a potato masher until smooth and creamy. Keep covered and set aside.
- Preheat Oven: Set your oven to 375°F (190°C) and position a rack in the center.
- Sauté Aromatics: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add the chopped shallot, parsley, thyme, and sage. Cook for 2 to 3 minutes until the shallots are nearly soft and fragrant.
- Cook Vegetables: Add the chopped celery to the skillet and sauté for 4 to 5 minutes until the vegetables soften.
- Add Remaining Filling Ingredients: Stir in the frozen peas and carrots, chopped turkey, 2 cups of turkey broth, 1/4 teaspoon kosher salt, and black pepper to taste. Bring the mixture to a boil, then reduce to medium-low heat and simmer for 8 to 10 minutes, stirring occasionally so flavors meld well.
- Thicken Filling: In a small bowl, combine the remaining 2/3 cup turkey broth with 2 tablespoons cornstarch. Stir to dissolve completely. Add this slurry to the skillet and cook over medium-low heat, stirring frequently, until the mixture thickens, about 3 to 4 minutes.
- Assemble Pot Pie: Remove the skillet from heat. Transfer the turkey and vegetable filling to an oven-safe deep 9×9-inch baking dish or a deep round pie dish. Alternatively, divide into four individual 8-ounce broiler-safe ramekins for personal servings.
- Add Mashed Potato Topping: Spread the mashed sweet potatoes evenly over the turkey filling, covering it completely.
- Bake & Broil: Place the assembled pot pie dish(es) on a baking sheet. Bake in the preheated oven for 20 minutes until heated through. For extra color and a slight crisp on top, finish the dish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
Notes
- Variations: Substitute Yukon Gold or Russet potatoes instead of sweet potatoes.
- Swap turkey with leftover or rotisserie chicken for a different protein option.
- Make a vegetarian version by using vegetable broth, omitting the turkey, and adding extra vegetables.
- For gluten-free, ensure cornstarch is gluten-free or replace with arrowroot powder.
- Use vegan sour cream or yogurt to make the recipe dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
