I’m so excited to share this Turkey Mashed Potato Pot Pie Recipe with you because it’s truly one of those ultimate comfort meals that feels like a warm hug on a plate. The combination of tender turkey simmered in a rich herb-infused gravy, topped with creamy mashed sweet potatoes, makes this pot pie stand out as both hearty and wholesome. Whenever I serve this, it’s like magic—everyone digs right in and comes back for seconds, especially on chilly nights or after busy days when you want something cozy but still special.
What I love most about this Turkey Mashed Potato Pot Pie Recipe is how flexible it is. You can use leftover turkey or rotisserie chicken, so it’s a brilliant way to stretch your protein and reduce waste without sacrificing flavor. Plus, the sweet potatoes add a subtle sweetness and a lovely texture contrast that really takes this pot pie to the next level. Honestly, once you try it, you’ll find yourself reaching for it as your go-to comfort dinner.
Why You’ll Love This Recipe
- A Comfort Food Classic Reinvented: The sweet potato mash topping adds a delicious twist to traditional pot pie.
- Perfect for Leftovers: Makes the most of cooked turkey or chicken, turning it into a fresh, crave-worthy meal.
- Simple Yet Flavorful: Fresh herbs and veggies create rich layers of taste without complicated steps.
- Flexible and Customizable: Easily adapted for dairy-free, gluten-free, or vegetarian diets.
Ingredients You’ll Need
The ingredients in this Turkey Mashed Potato Pot Pie Recipe come together like a little flavor party — hearty turkey, fresh herbs, savory veggies, and creamy mashed sweet potatoes that top it all off beautifully. When shopping, I always grab fresh herbs and make sure my broth tastes rich since that really impacts the final flavor.
- Sweet potatoes: They mash up creamy and slightly sweet, balancing the savory filling perfectly.
- Kosher salt: Essential for seasoning; I like to salt the cooking water for the potatoes for even seasoning.
- Sour cream or full-fat plain yogurt: Adds creaminess and a slight tang to the mashed potatoes—use dairy-free yogurt if needed.
- Cooked turkey breast: Perfect for using leftovers; skin removed to keep it lean and tender.
- Olive oil: For sautéing the shallots and herbs, bringing out their best flavors.
- Shallots: They add a mild onion flavor that’s less sharp than yellow onions.
- Fresh parsley, thyme, and sage: The fresh herbs are what make this pot pie taste special and aromatic.
- Celery stalks: Adds crunch and earthiness to the filling.
- Frozen peas and carrots: A classic veggie mix that’s convenient and colorful.
- Turkey or chicken broth: The base for the sauce; use a good quality broth for the best flavor.
- Black pepper: For seasoning—freshly ground tastes best.
- Cornstarch: Thickens the filling to a luscious, gravy-like consistency.
Variations
I love mixing things up with this Turkey Mashed Potato Pot Pie Recipe depending on what I have on hand or my mood. It’s great for making your own version, so don’t hesitate to experiment a bit!
- Potato Swap: I’ve swapped out sweet potatoes for Yukon gold or Russet—and both work wonderfully, just a bit less sweet and creamier or fluffier respectively.
- Protein Change: If you’re pressed for turkey, leftover rotisserie chicken is a fantastic stand-in that keeps the same comforting vibe.
- Vegetarian Version: When I want a meatless option, I skip the turkey and use vegetarian broth with extra veggies—super satisfying and full of flavor.
- Gluten- or Dairy-Free: Using arrowroot instead of cornstarch or vegan yogurt in the mash keeps it allergy-friendly without losing anything in taste.
How to Make Turkey Mashed Potato Pot Pie Recipe
Step 1: Boil the Sweet Potatoes to Perfect Softness
Start by placing your peeled and diced sweet potatoes in a pot of salted water—think of it like pasta water, so it seasons the potatoes evenly. Boil them for about 16 to 18 minutes until they’re soft enough to mash easily with a fork or masher. Don’t overcook to mush; you want a bit of texture that gives a nice bite later on. Once cooked, drain and toss them back into the pot to mash with sour cream and a pinch of salt—then keep them covered and warm.
Step 2: Build Your Herb-Infused Turkey Filling
Heat olive oil in a large skillet on medium, then sauté the shallots with fresh parsley, thyme, and sage until the shallots soften and everything smells amazing (about 2 to 3 minutes). Adding fresh herbs at this stage really wakes up the flavors. Next, toss in the celery and cook until tender, about 4 to 5 minutes. Then add frozen peas and carrots with the chopped turkey, turkey broth, salt, and pepper. Bring it all to a boil and then reduce heat to simmer for about 8 to 10 minutes to let the flavors really marry.
Step 3: Thicken the Filling for That Perfect Pot Pie Texture
Mix cornstarch with some extra turkey broth to dissolve it fully, then stir this slurry into your simmering filling. Continue cooking over medium-low heat, stirring often, until the filling thickens—this usually takes about 3 to 4 minutes. This step is key to getting that luscious, gravy-like consistency that holds the filling together under the fluffy mash.
Step 4: Assemble and Bake Your Pot Pie
Transfer the turkey mixture into a deep 9×9 baking dish or go fancy and portion it into individual ramekins for a charming presentation. Spoon the mashed sweet potato over the top in an even layer. Pop the whole thing into your oven preheated to 375°F and bake on a sheet pan for 20 minutes to blend all the flavors and heat through thoroughly. To get that irresistible golden-brown finish, switch to broil for an additional 2 to 3 minutes—just keep a close eye so it doesn’t burn.
Pro Tips for Making Turkey Mashed Potato Pot Pie Recipe
- Herbs Matter: Fresh herbs truly make a difference here—dried won’t give you the same vibrant flavor, so use them fresh if you can.
- Avoid Watery Filling: Make sure to properly thicken the filling with cornstarch to prevent it from being runny under the mashed potatoes.
- Mash Timing: Mash your sweet potatoes right after boiling while they’re hot—it makes getting that creamy texture so much easier.
- Broiling Watch: Keep a close eye when broiling to avoid burning—just a few minutes bring the perfect golden top.
How to Serve Turkey Mashed Potato Pot Pie Recipe
Garnishes
I like to finish this pot pie with a sprinkle of fresh chopped parsley or thyme right before serving—it brightens the dish and adds a pop of color. Sometimes a light drizzle of extra virgin olive oil or a dusting of smoked paprika also adds a lovely touch if I’m feeling fancy.
Side Dishes
A fresh green salad or steamed green beans balance the richness of the pot pie beautifully. On colder days, I often serve it with roasted Brussels sprouts or a simple apple and fennel slaw to keep it seasonal and light alongside the hearty pot pie.
Creative Ways to Present
If I’m serving this for company or a holiday, I love using individual ramekins—everyone gets their own personal pot pie, and it looks charmingly rustic. You could also add a few decorative swoops or peaks to the mashed potato top with a spatula for a fun visual and crisp it under the broiler for extra texture.
Make Ahead and Storage
Storing Leftovers
I like to cover leftover pot pie tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. This keeps the flavors fresh and the mashed potato topping nicely moist without drying out. It’s perfect for reheating during busy weekdays.
Freezing
Freezing this Turkey Mashed Potato Pot Pie Recipe works well if you portion it into ramekins first. Just wrap each tightly in plastic wrap and foil before popping them in the freezer. When thawed overnight in the fridge, they bake up almost as good as fresh. Just avoid freezing a big casserole dish after baking, as the mashed potato texture changes a bit.
Reheating
I reheat leftovers in a 350°F oven covered with foil to keep the topping from drying out, usually about 20 minutes or until warmed through. For ramekins, removing the foil in the last 5 minutes helps refresh the crispy top. Avoid microwaving if you want to preserve texture, but for a quick fix, 2 minutes on medium power works fine.
FAQs
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Can I use regular potatoes instead of sweet potatoes for this pot pie?
Absolutely! Yukon gold or Russet potatoes can be swapped in easily. Keep in mind this will give you a less sweet flavor and a different texture, but the pot pie will still be delicious and comforting.
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Is this recipe suitable for freezing and making ahead?
Yes! The Turkey Mashed Potato Pot Pie Recipe freezes well when portioned into individual ramekins. Just wrap carefully and thaw overnight before baking. This makes it a great make-ahead meal for busy weeks or holiday leftovers.
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What can I use as a dairy-free substitute for sour cream?
You can replace sour cream with a good quality vegan or coconut-based yogurt to keep the mashed sweet potatoes creamy while making the recipe dairy-free. Just choose plain varieties to avoid extra sweetness.
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Can I make this recipe vegetarian?
Definitely! Use vegetable broth instead of turkey broth, skip the turkey, and add extra vegetables like mushrooms, corn, or additional peas and carrots. It’s a hearty, satisfying vegetarian pot pie that still hits all the comfort-food marks.
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How do I get a nicely browned crust on the mashed potatoes?
After baking the pot pie until heated through, switch your oven to broil and keep the pot pie under for 2-3 minutes, watching carefully. This short blast of high heat creates a lovely golden color and slight crispness on top.
Final Thoughts
This Turkey Mashed Potato Pot Pie Recipe is truly one of my favorite ways to make cozy dinners that feel special without a ton of fuss. I love how it brings together simple ingredients with big flavor and how adaptable it is for whatever you have in your fridge. If you want a dish that serves up homemade comfort with a fresh twist, this one is a keeper—give it a try and see how quickly it becomes a dinner-time staple in your home!
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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
Description
This Turkey Mashed Potato Pot Pie is a comforting and hearty dish combining tender cooked turkey, flavorful veggies, and creamy mashed sweet potatoes baked to golden perfection. It’s a versatile, easy-to-make dinner that makes great use of leftover turkey, with fresh herbs and a luscious gravy to bring it all together.
Ingredients
Mashed Sweet Potatoes
- 1 pound sweet potatoes, peeled and diced 1-inch
- 1 tablespoon kosher salt (for boiling water)
- 1/4 teaspoon kosher salt (for mashing)
- 1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free options)
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, divided
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Cook the Sweet Potatoes: Place the diced sweet potatoes in a medium saucepan, cover with water, and add 1 tablespoon of kosher salt as you would for pasta water. Bring to a boil and cook for 16 to 18 minutes until tender.
- Mash the Potatoes: Drain the cooked potatoes and return them to the saucepan. Add 1/4 teaspoon salt and 1/4 cup sour cream or yogurt. Mash with a potato masher until smooth. Keep covered.
- Preheat Oven: Set your oven to 375°F (190°C) and position a rack in the center.
- Sauté Aromatics and Herbs: Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add chopped shallot, fresh parsley, thyme, and sage. Cook for 2 to 3 minutes until almost soft.
- Add Vegetables: Add chopped celery and continue to cook for 4 to 5 minutes until all vegetables are soft.
- Add Turkey and Broth: Stir in frozen peas and carrots, chopped turkey, 2 cups turkey broth, 1/4 teaspoon salt, and black pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally to allow flavors to meld.
- Make Gravy: While simmering, mix 2/3 cup turkey broth with 2 tablespoons cornstarch until smooth. Add this slurry to the turkey mixture and cook over medium-low heat, stirring constantly, until thickened, about 3 to 4 minutes.
- Assemble the Pot Pie: Remove the skillet from heat. Transfer the turkey and vegetable filling to an oven-safe deep 9×9-inch baking dish or four individual 8-ounce ramekins.
- Add Mashed Sweet Potatoes: Spoon the mashed sweet potatoes evenly over the turkey filling, spreading to cover completely.
- Bake and Broil: Place the baking dish or ramekins on a sheet pan and bake for 20 minutes until heated through. For added color and a golden top, finish under the broiler for 2 to 3 minutes. Remove carefully and serve hot.
Notes
- Substitute Yukon gold or Russet potatoes for sweet potatoes if preferred.
- Use leftover or rotisserie chicken instead of turkey for a delicious variation.
- To make vegetarian, use vegetable broth, omit turkey, and add extra vegetables.
- Ensure cornstarch is gluten-free or substitute with arrowroot for gluten-free diets.
- Make dairy-free by swapping sour cream or yogurt with vegan alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 70 mg
