Description
This comforting Turkey Mashed Potato Pot Pie is a perfect way to transform Thanksgiving leftovers into a hearty, flavorful meal. Featuring tender turkey, vibrant herbs, mixed vegetables, and creamy mashed sweet potatoes baked to golden perfection, this dish combines classic flavors with a cozy twist.
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 option)
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
- 2/3 cup turkey or chicken broth (for thickening)
- 2 2/3 cups turkey or chicken broth (for cooking)
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Cook the Sweet Potatoes: Place the peeled and diced sweet potatoes in a medium saucepan. Cover with water and add 1 tablespoon of kosher salt as if boiling pasta. Bring to a boil and cook for 16 to 18 minutes or until the potatoes are tender when pierced with a fork.
- Mash the Potatoes: Drain the potatoes thoroughly and return them to the saucepan. Add 1/4 teaspoon kosher salt and the sour cream or yogurt. Mash the potatoes with a masher until smooth and creamy. Keep covered to retain warmth.
- Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the center to prepare for baking the pot pie.
- Sauté Aromatics and Herbs: Heat the olive oil in a large skillet over medium heat. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes, stirring occasionally, until the shallots are softened but not browned.
- Cook Vegetables: Add the chopped celery to the skillet and continue cooking for another 4 to 5 minutes until all the vegetables are tender.
- Add Turkey and Vegetables: 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 heat to medium-low and simmer for 8 to 10 minutes to allow flavors to meld.
- Thicken the Filling: In a small bowl, mix 2/3 cup turkey broth with cornstarch until smooth. Pour this mixture into the skillet and cook over medium-low heat, stirring continuously until the filling thickens, about 3 to 4 minutes.
- Assemble the Pot Pie: Remove the skillet from heat and transfer the turkey filling to a deep 9 x 9-inch oven-safe baking dish or a deep round pie dish. Alternatively, divide the filling evenly between four 8-ounce broiler-safe ramekins.
- Top with Mashed Sweet Potatoes: Spoon the mashed sweet potatoes evenly over the turkey filling, spreading to cover completely.
- Bake the Pot Pie: Place the assembled dish(es) on a sheet pan and bake in the preheated oven for 20 minutes until heated through.
- Broil for Color: For a nice golden top, finish the pot pie under the broiler for 2 to 3 minutes until the sweet potato topping gains a light brown color. Watch carefully to prevent burning.
Notes
- This dish is a fantastic way to use leftover turkey from Thanksgiving or any roasted turkey meal.
- For a dairy-free option, substitute sour cream or yogurt with a plant-based alternative such as coconut yogurt.
- If you prefer a thinner or thicker filling, adjust the amount of broth and cornstarch accordingly.
- Individual ramekin servings make excellent portion-controlled meals and are perfect for presentation.
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
