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
Scale
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
