I absolutely love how this Turkey Mashed Potato Pot Pie Recipe brings all the comforting flavors of a classic pot pie but with a fresh twist using sweet potatoes and turkey. When the weather turns chilly, there’s nothing better than digging into a warm, satisfying dish that feels like a cozy hug after a long day. You’ll find that the combination of tender turkey and velvety mashed sweet potatoes creates a wonderful balance of savory and slightly sweet with a fresh herb kick that really sets it apart.
When I first tried this recipe, it quickly became a family favorite, especially because it’s perfect for using up leftover turkey or chicken in a delicious, creative way. Whether it’s holiday leftovers or just a weeknight craving, this Turkey Mashed Potato Pot Pie Recipe is a simple, crowd-pleasing dish that feels special without requiring a ton of fuss. Trust me, once you make it, you’ll appreciate how seamlessly it fits into your dinner rotation.
Why You’ll Love This Recipe
- Comfort food with a twist: Sweet mashed potatoes replace traditional pastry topping for a unique, cozy texture.
- Great for leftovers: Perfect way to reinvent turkey or chicken after a holiday or roast dinner.
- Full of fresh herbs: Thyme, sage, and parsley bring brightness and depth to the rich filling.
- Easy and versatile: Works as a family dinner or portioned in ramekins for individual servings.
Ingredients You’ll Need
Each ingredient in this Turkey Mashed Potato Pot Pie Recipe plays an important role, from the creamy mashed sweet potatoes to the fresh herbs that build flavor. I recommend using fresh herbs and quality turkey for the best taste, but this recipe is forgiving and flexible if you need to make swaps.
- Sweet potatoes: Their natural sweetness makes a fantastic contrast to the savory filling; peel and dice evenly for quick cooking.
- Kosher salt: Essential for seasoning both the potatoes and filling just right.
- Sour cream or full-fat plain yogurt: Adds creaminess to the mashed potatoes; swap with dairy-free alternatives if needed.
- Cooked turkey breast: The star protein—leftover turkey or rotisserie chicken works beautifully here.
- Olive oil: For a gentle sauté that brings out the flavor of the shallots and herbs.
- Shallots: Provide a mild, sweet onion flavor that dissolves nicely into the filling.
- Fresh parsley, thyme & sage: Fresh herbs are a game-changer—they add complexity and freshness.
- Celery stalks: Adds subtle crunch and a little earthiness.
- Frozen peas and carrots: Convenient, colorful veggies that cook quickly and blend seamlessly.
- Turkey or chicken broth: Building the base of the sauce; use low-sodium if possible to control saltiness.
- Black pepper: Freshly ground for the best flavor.
- Cornstarch: A thickening agent that gives the filling a luscious texture; can swap for arrowroot if gluten-free is needed.
Variations
I like to play around with this Turkey Mashed Potato Pot Pie Recipe depending on what I have on hand or dietary needs. Feel free to swap out ingredients and tailor it to your taste or what your family loves.
- Using other potatoes: I’ve made this with Yukon gold and Russet potatoes and it still works wonderfully, just slightly less sweet.
- Chicken instead of turkey: A favorite when I want a quick pot pie without roasting a bird.
- Vegetarian version: Swap turkey broth for vegetable broth and add extra veggies like mushrooms and zucchini for a meatless option.
- Dairy-free substitutions: Vegan sour cream or plain coconut yogurt make the mashed potatoes creamy without dairy.
How to Make Turkey Mashed Potato Pot Pie Recipe
Step 1: Cook and Mash the Sweet Potatoes
Start by placing peeled, diced sweet potatoes in a saucepan with enough water to cover and a tablespoon of kosher salt — treating it like pasta water helps the potatoes cook evenly. Boil for about 16 to 18 minutes until fork-tender. Drain, add a pinch of salt and the sour cream or yogurt, then mash until creamy but still slightly chunky if you like texture. Keep them covered to stay warm while you make the filling.
Step 2: Sauté Aromatics and Herbs
Heat olive oil in a large skillet over medium heat. Toss in chopped shallots, parsley, thyme, and sage and cook for 2 to 3 minutes until soft and fragrant. Then add the chopped celery and continue cooking until everything is tender, about 4 to 5 minutes. This step really builds the aromatic base that makes the pot pie filling taste so rich and layered.
Step 3: Combine the Turkey and Veggies into Filling
Next, stir in the frozen peas and carrots, chopped turkey, turkey broth, salt, and pepper. Bring to a gentle boil then reduce the heat and let it simmer for 8 to 10 minutes while the flavors meld beautifully. Stir occasionally to prevent sticking and to check seasoning.
Step 4: Thicken the Filling
Whisk the remaining 2/3 cup turkey broth with cornstarch until smooth, then pour this slurry into the skillet. Cook over medium-low heat, stirring continuously until the sauce thickens, about 3 to 4 minutes. This step ensures the filling holds together nicely under the mashed potato topping.
Step 5: Assemble and Bake
Transfer the turkey mixture to a 9×9-inch oven-safe baking dish or divide into 8-ounce ramekins for individual pot pies. Spread the mashed sweet potatoes evenly over the top. Bake at 375°F on a sheet pan for 20 minutes until hot and bubbly. To get that golden top, finish under the broiler for 2 to 3 minutes—but keep a close eye to prevent burning!
Pro Tips for Making Turkey Mashed Potato Pot Pie Recipe
- Even Potato Pieces: Cutting your sweet potatoes into uniform bites helps them cook evenly and mash smoothly.
- Don’t Skip the Herbs: The fresh parsley, thyme, and sage make a huge impact; fresh is best but dried can work in a pinch—just use less.
- Watch the Broiler Carefully: I learned the hard way that 2-3 minutes under the broiler is plenty for color without burning.
- Use a Sheet Pan: Placing your baking dish on a sheet pan catches any bubbling filling and makes for easier cleanup.
How to Serve Turkey Mashed Potato Pot Pie Recipe
Garnishes
I love sprinkling a bit of fresh chopped parsley or thyme on top to add a pop of color and fresh aroma right before serving. A little cracked black pepper and even a drizzle of good olive oil can lift the flavors beautifully.
Side Dishes
This pot pie is so hearty it doesn’t need much on the side, but I enjoy pairing it with a crisp green salad or roasted Brussels sprouts for contrast. A light cranberry relish also adds a lovely tartness that complements the sweet potatoes well.
Creative Ways to Present
For a special occasion, I like making individual ramekin pot pies and placing them on rustic wooden chargers with napkins and sprigs of thyme. It makes serving elegant but still homey – perfect for holiday dinners or entertaining close friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day!
Freezing
This Turkey Mashed Potato Pot Pie Recipe freezes well before baking. I usually assemble it in a foil pan, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Then just thaw overnight in the refrigerator before baking as instructed.
Reheating
To reheat leftovers, I pop them in a 350°F oven covered with foil for about 15-20 minutes until warmed through. Removing the foil the last few minutes lets the top crisp up again nicely.
FAQs
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Can I use regular potatoes instead of sweet potatoes for this recipe?
Absolutely! You can swap sweet potatoes with Yukon gold or Russet potatoes. The flavor profile will be a bit different—less sweet and a bit more traditional—but the texture works just as well for the mashed potato topping.
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Is this Turkey Mashed Potato Pot Pie recipe gluten-free?
It can be gluten-free if you use a gluten-free cornstarch or substitute arrowroot powder as a thickener. Always double-check your broth ingredients as well to ensure they don’t contain gluten.
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Can I make this pot pie vegetarian?
Yes! Simply omit the turkey and use vegetable broth in place of turkey broth. Feel free to load up on extra vegetables like mushrooms, zucchini, and even cauliflower to keep it hearty and delicious.
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What’s the best way to avoid a soggy topping?
Make sure your mashed potatoes are thick and not too runny before spreading them over the filling. Also, baking uncovered toward the end helps to dry out the top and create a nice crust, especially with that final broil.
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Can I prepare this pot pie in advance?
Definitely! You can assemble the pot pie a day ahead, refrigerate it, and then bake it fresh when ready to serve. It’s a great time saver for busy days or dinner parties.
Final Thoughts
This Turkey Mashed Potato Pot Pie Recipe has truly become a go-to comfort food for me, especially after holidays when I’m looking for something cozy that doesn’t waste leftovers. I think you’ll love how easy it comes together, plus how adaptable it is to whatever you have in the fridge. Give it a try, and I promise it’ll become a staple in your kitchen—just like it did in mine.
Print
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 and hearty Turkey Mashed Potato Pot Pie featuring tender chunks of turkey breast, mixed vegetables, and fresh herbs simmered in a flavorful broth, topped with creamy mashed sweet potatoes and baked to golden perfection. Perfect for using leftover turkey or chicken and an excellent twist on classic pot pie with a wholesome mashed potato topping.
Ingredients
Mashed 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 options)
Pot Pie 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 fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 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
- Prepare 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 you would when cooking pasta. Bring to a boil and cook for about 16 to 18 minutes until the potatoes are tender when pierced with a fork.
- Mash the Potatoes: Drain the cooked sweet potatoes and return them to the saucepan. Add 1/4 teaspoon kosher salt and 1/4 cup sour cream or yogurt. Mash with a potato masher until smooth and creamy. Cover and set aside to keep warm.
- Preheat the Oven: Set your oven to 375°F (190°C) with a rack positioned in the center to prepare for baking the pot pie.
- Sauté Aromatics and Herbs: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes until the shallots and herbs are fragrant and begin to soften.
- Add Vegetables: Stir in the chopped celery and cook for an additional 4 to 5 minutes until all the vegetables are softened.
- Simmer Filling: Add the frozen peas and carrots, chopped turkey, 2 cups of turkey broth, 1/4 teaspoon kosher salt, and black pepper to taste. Bring everything to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, allowing the flavors to meld together.
- Thicken the Filling: In a small bowl, combine the remaining 2/3 cup of turkey broth with 2 tablespoons cornstarch, mixing well to dissolve. Pour the mixture into the skillet and cook over medium-low heat, stirring continuously, until the filling thickens, about 3 to 4 minutes. Remove from heat.
- Assemble the Pot Pie: Transfer the turkey and vegetable filling to a deep 9×9-inch oven-safe baking dish or a deep round pie dish. Alternatively, divide the filling into four individual 8-ounce ramekins that are broiler-safe.
- Add Mashed Potato Topping: Spoon the mashed sweet potatoes evenly over the turkey filling, spreading gently to cover the surface.
- Bake the Pot Pie: Place the assembled dish or ramekins on a sheet pan and bake in the preheated oven for 20 minutes until heated through.
- Broil for Color: For a golden, slightly crispy top, finish by placing the pot pie under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
Notes
- You can substitute Yukon gold or Russet potatoes for the sweet potatoes if preferred.
- Use leftover or rotisserie chicken instead of turkey for a variation.
- To make a vegetarian version, use vegetable broth, omit the turkey, and add extra vegetables.
- Ensure your cornstarch is gluten-free or substitute with arrowroot powder for a gluten-free option.
- Make it dairy-free by using vegan sour cream or yogurt alternatives.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 550 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: 70 mg
