Turkey Mashed Sweet Potato Pot Pie Recipe

I absolutely love this Turkey Mashed Sweet Potato Pot Pie Recipe because it feels like a warm hug in food form. It’s that cozy, comforting dish that effortlessly combines creamy mashed sweet potatoes with succulent turkey and a medley of fresh herbs, all baked to bubbly perfection. Whether you’re using up Thanksgiving leftovers or craving a flavorful weeknight meal, this pot pie is a total winner.

When I first tried this recipe, I was blown away by how the sweet potatoes add a gentle sweetness that balances the savory turkey perfectly. You’ll find that it’s surprisingly easy to pull together but tastes like you’ve spent hours in the kitchen. Trust me, once you make this Turkey Mashed Sweet Potato Pot Pie Recipe, it’ll become a go-to comfort meal you’ll want on repeat.

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Ingredients You’ll Need

This Turkey Mashed Sweet Potato Pot Pie Recipe calls for simple ingredients that work beautifully together for a rich, wholesome dish. Fresh herbs and sweet potatoes add depth, while turkey and peas bring protein and texture.

• Sweet potatoes: I like to peel and dice them into uniform pieces for even cooking and easy mashing.
• Kosher salt: Essential for seasoning both the potatoes and the turkey filling well.
• Sour cream or full-fat plain yogurt: Adds creamy tang to mashed sweet potatoes—swap for coconut yogurt if you want dairy-free.
• Cooked turkey breast: Skin removed and chopped into bite-sized chunks; perfect for using leftovers.
• Olive oil: Provides a subtle fruity flavor and keeps the veggies from sticking while sautéing.
• Shallots: These add a mild onion sweetness that blends well with the herbs.
• Fresh parsley, thyme, and sage: The trio of herbs is what really makes this pot pie sing with flavor.
• Celery stalks: Adds crunch and a fresh note to the filling.
• Frozen peas and carrots: Convenient and colorful, these bring balance and sweetness to the mix.
• Turkey or chicken broth: Keeps the filling moist and helps create that luscious gravy texture.
• Black pepper: Freshly cracked for a little bite.
• Cornstarch: This thickens the filling perfectly—no lumps here!

Variations

I love to play around with this Turkey Mashed Sweet Potato Pot Pie Recipe depending on what’s in my fridge or pantry. Making it your own is part of the fun, so don’t hesitate to experiment with veggies or flavor twists.

• Vegetable swaps: I’ve swapped peas and carrots for green beans and corn, and it was just as delicious—feel free to use whatever veggies you prefer or have on hand.
• Dairy-free option: Using coconut yogurt instead of sour cream keeps it creamy without dairy, and the subtle coconut flavor blends surprisingly well.
• Crust alternative: If you want more traditional pot pie vibes, try spreading a layer of puff pastry or biscuit dough on top before baking.
• Spice it up: A pinch of smoked paprika or cayenne pepper can add a nice warmth that my family enjoys.

How to Make Turkey Mashed Sweet Potato Pot Pie Recipe

Step 1: Boil and Mash the Sweet Potatoes

Start by peeling and dicing your sweet potatoes into roughly 1-inch chunks so they cook evenly and mash easily. Toss them into a medium saucepan, cover with water, and add about a tablespoon of kosher salt—much like cooking pasta—to season the potatoes from within. Boil for 16 to 18 minutes until they are fork-tender. Drain well and return the potatoes to the pan, then add a pinch of kosher salt and your sour cream or yogurt. Mash to creamy perfection with a potato masher, then keep covered while you prepare the filling to maintain warmth and moisture.

Step 2: Make the Savory Turkey Filling

While your sweet potatoes are boiling, preheat your oven to 375°F with a rack in the center. Heat olive oil in a large skillet over medium heat, then add the chopped shallots and fresh herbs: parsley, thyme, and sage. Cook gently for 2 to 3 minutes until fragrant and starting to soften. Next, toss in the chopped celery and continue cooking until all the veggies are tender, about 4 to 5 minutes. Stir in the frozen peas and carrots, the chopped cooked turkey, 2 cups of turkey broth, a pinch of salt, and freshly ground black pepper. Bring to a boil, then lower the heat and simmer for about 8 to 10 minutes to let those flavors really meld.

Step 3: Thicken and Assemble

While the filling simmers, mix the remaining 2/3 cup broth with the cornstarch to dissolve it completely—this little trick prevents lumps. Pour this slurry into the turkey mixture slowly, stirring constantly over medium-low heat, until it thickens nicely, about 3 to 4 minutes. Once thickened, remove the skillet from heat. Transfer the filling to a deep 9×9-inch baking dish, a round pie dish, or if you want to get fancy, divide it into 4 individual 8-ounce ramekins for personal pot pies.

Step 4: Top and Bake

Spread your smooth mashed sweet potatoes evenly over the turkey filling. Place the baking dish or ramekins on a sheet pan (this makes cleanup easier and catches any drips). Bake in the center of your preheated oven for about 20 minutes, or until everything is heated through and bubbling. For an extra golden color, finish the pot pie under the broiler for 2 to 3 minutes—just watch closely so it doesn’t burn!

How to Serve Turkey Mashed Sweet Potato Pot Pie Recipe

Garnishes

I usually sprinkle some extra chopped fresh parsley or thyme on top right before serving to brighten the dish. Sometimes a little drizzle of good olive oil or a dollop of sour cream complements the creamy sweet potatoes perfectly, especially if you like richness and a touch of tang.

Side Dishes

This pot pie is pretty hearty on its own, but we often serve it with a crisp green salad dressed simply with lemon and olive oil for contrast. Garlic roasted Brussels sprouts or a refreshing cucumber salad are other favorites that add crunch and freshness on the side.

Creative Ways to Present

For special occasions, I like making individual pot pies in ramekins—just picture serving them straight from the oven, each with a perfectly browned sweet potato crust. Another fun idea is to swirl a little pesto or drizzle some caramelized onion jam on top for an unexpected burst of flavor that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually keep well for up to 3 days. I find the flavors actually deepen overnight, so it’s a great make-ahead meal, especially if you want a fuss-free lunch or dinner.

Freezing

I’ve frozen this pot pie successfully by wrapping the assembled dish tightly in plastic wrap and foil before freezing. When thawed overnight in the fridge, it’s best reheated in the oven to keep the texture intact. Avoid microwaving frozen leftovers if you can — the crust can get soggy.

Reheating

To reheat leftovers, I cover the pot pie with foil and bake at 350°F for about 20-25 minutes until warmed through. Removing the foil at the last few minutes brings back a bit of color to the sweet potato topping. This keeps the filling moist and the topping fluffy.

FAQs

Final Thoughts

This Turkey Mashed Sweet Potato Pot Pie Recipe holds a special place in my heart because it transforms simple ingredients into a dish bursting with warmth and flavor. I love sharing it with family and friends, especially on chilly evenings when you crave comfort food that feels homemade and thoughtful. Give it a try—you’ll be amazed how easy it is to elevate leftover turkey into something memorable and utterly delicious.

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