Description
A comforting Turkey Mashed Potato Pot Pie featuring tender turkey breast and savory vegetables in a flavorful broth, topped with creamy mashed sweet potatoes and baked to golden perfection. Perfect for using up Thanksgiving leftovers or as a hearty, wholesome meal.
Ingredients
Scale
Mashed Sweet Potato Topping
- 1 pound sweet potatoes, peeled and diced 1-inch
- 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 2/3 cups turkey or chicken broth
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Cook Sweet Potatoes: Place the diced sweet potatoes in a medium saucepan and cover with water, adding 1 tablespoon of kosher salt as if cooking pasta. Bring to a boil and cook for 16 to 18 minutes or until the potatoes are tender when pierced with a fork.
- Mash Sweet Potatoes: Drain the potatoes and return them to the saucepan. Add 1/4 teaspoon kosher salt and sour cream (or yogurt). Mash with a potato masher until smooth and creamy. Cover and set aside to keep warm.
- Preheat Oven: Set your oven to 375°F (190°C) and place a rack in the center for even baking.
- Sauté Aromatics: Heat a large skillet over medium heat and add the olive oil. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes until the herbs and shallots soften and become fragrant.
- Add Vegetables: Add the chopped celery to the skillet and cook for another 4 to 5 minutes until the celery is tender. Then stir in the frozen peas and carrots, cooking just to combine.
- Cook Turkey Mixture: Add the chopped turkey, 2 cups of turkey broth, 1/4 teaspoon kosher salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally to meld the flavors.
- Thicken the Filling: In a small bowl, combine the remaining 2/3 cup turkey broth with the cornstarch and mix until fully dissolved. Pour this slurry into the turkey mixture and cook over medium-low heat, stirring continuously until the sauce thickens, about 3 to 4 minutes.
- Assemble Pot Pie: Remove the skillet from heat. Transfer the turkey and vegetable filling into an oven-safe deep 9 x 9-inch baking dish, deep round pie dish, or divide evenly among four 8-ounce broiler-safe ramekins. Spread the mashed sweet potatoes evenly over the top of the filling.
- Bake and Broil: Place the baking dish(es) on a sheet pan and bake in the preheated oven for 20 minutes until heated through. Then finish under the broiler for 2 to 3 minutes to add a golden, slightly crispy crust to the mashed potato topping.
Notes
- This pot pie is a delicious and cozy way to use up leftover turkey after Thanksgiving or any roast turkey meal.
- For a dairy-free option, substitute sour cream or yogurt with a dairy-free alternative like coconut yogurt or omit altogether, adding a little olive oil for creaminess.
- If you prefer, white potatoes can be used instead of sweet potatoes for the topping.
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
