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
Scale
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
