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
Scale
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
