Turkey Mashed Potato Pie

This turkey mashed potato pot pie is the perfect way to turn leftover turkey and sweet potatoes into a comforting, hearty meal. It blends tender turkey with fresh herbs and a creamy mashed sweet potato topping for a cozy dish that works great any time of year. Every spoonful feels like a warm hug, making it an ideal recipe for family dinners or anytime you want something satisfying with a touch of homey elegance.

I first made this recipe after Thanksgiving when I had turkey leftover and wanted something different. Now it’s a go-to comfort meal that everyone asks for, especially in colder months.

Ingredients

• Sweet potatoes: peeled and diced one inch — the natural sweetness and creamy texture shine as a topping
• Kosher salt: for seasoning the potatoes and the filling properly
• Sour cream or full fat plain yogurt: adds richness and tang to the mashed sweet potatoes plain yogurt is a great dairy-free alternative
• Chopped cooked turkey breast: with skin removed ensures lean protein with tender bites
• Olive oil: for sautéing the aromatics and softening vegetables
• Large shallots: finely chopped bring a gentle, sweet onion flavor
• Fresh parsley: chopped adds brightness and fresh herbal notes
• Fresh thyme: chopped contributes earthy, savory depth
• Fresh sage: chopped complements turkey perfectly with its warm woodsy flavor
• Celery stalks: chopped bring subtle crunch and freshness
• Frozen peas and carrots: provide color and sweetness in the filling
• Turkey or chicken broth: for simmering the filling and building the sauce
• Black pepper: to taste
• Cornstarch: to thicken the filling for a nice creamy consistency

Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add chopped shallots, parsley, thyme, and sage. Cook gently for about 2 to 3 minutes or until the shallots are almost soft, stirring occasionally. This slowly releases the flavors and creates a fragrant base.

Cook the Vegetables:

Add chopped celery to the skillet and cook for an additional 4 to 5 minutes, stirring now and then, until the celery is tender and the herbs and shallots have melded with it.

Simmer the Filling:

Stir in the frozen peas and carrots, chopped turkey, two cups of turkey broth, a quarter teaspoon of kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium low and simmer for 8 to 10 minutes, stirring occasionally to help the flavors blend beautifully.

Thicken the Filling:

While the filling simmers, combine two thirds cup of turkey broth with the cornstarch in a small bowl. Stir well until dissolved. Slowly pour the starch mixture into the simmering filling, stirring constantly. Continue cooking for about 3 to 4 minutes until the filling thickens to a creamy consistency.

Prepare the Sweet Potatoes:

Meanwhile, place the diced sweet potatoes in a medium saucepan. Cover generously with water and add one tablespoon of kosher salt. Bring to a boil and cook for about 16 to 18 minutes or until the potatoes are tender when pierced with a fork.

Mash the Sweet Potatoes:

Drain the potatoes and return them to the saucepan. Add a quarter teaspoon of kosher salt and the sour cream or yogurt. Mash thoroughly until smooth and creamy. Keep covered to stay warm until ready to assemble.

Assemble the Pie:

Preheat the oven to 375 degrees Fahrenheit with a rack in the center position. Transfer the thickened turkey filling to a deep 9 by 9 inch baking dish or round pie dish. You can also portion the filling into four individual 8 ounce ramekins if preferred.

Top with Mashed Potatoes:

Spread the mashed sweet potatoes evenly over the turkey filling, smoothing the top with a spatula.

Bake and Broil:

Place the assembled pot pie on a baking sheet and bake for 20 minutes until heated through. For an extra golden and slightly crisp top, finish the pie under the broiler for 2 to 3 minutes—watch carefully to avoid burning.

One of my favorite things about this recipe is the combination of fresh sage and thyme. The aroma always reminds me of fall family gatherings when the house fills with the scent of herbs and roasting turkey. It’s that warm nostalgic feeling that makes this pot pie extra special.

Storage Tips

Let the pot pie cool completely before storing. Cover tightly with foil or plastic wrap to keep moisture in. It lasts well in the refrigerator for up to four days, perfect for easy leftovers. For longer storage, freeze in airtight containers for up to three months.

Ingredient Substitutions

You can swap the turkey for cooked chicken if you prefer. Use coconut yogurt or a plant-based sour cream alternative to keep it dairy-free. If frozen peas and carrots are not on hand, fresh or canned mixed vegetables will work just fine.

Serving Suggestions

Pair this dish with a fresh green salad tossed with lemon vinaigrette to cut through the richness. A glass of lightly oaked Chardonnay complements the herbal notes beautifully for evening meals. Leftovers make excellent handheld pot pie pockets with puff pastry when reheated.

When thickening the filling, add the cornstarch mixture slowly and stir constantly to avoid lumps. Using fresh herbs instead of dried transforms this pot pie from ordinary to something truly memorable.

FAQs about Recipes

→ Can I substitute sweet potatoes with regular potatoes?

Yes, regular potatoes can be used to create a classic mashed topping with a milder flavor. Adjust cooking times to ensure tenderness.

→ What herbs best complement the turkey filling?

Fresh thyme, sage, and parsley add aromatic and earthy notes that enhance the turkey’s flavor.

→ How can I thicken the filling without cornstarch?

You can use all-purpose flour or arrowroot powder as alternatives to cornstarch to achieve a similar thickening effect.

→ Is it possible to prepare this dish in individual servings?

Yes, using broiler-safe ramekins allows for individual portions that bake evenly and are ideal for meal prep.

→ What is the best way to achieve a golden top on the mashed potatoes?

After baking, placing the dish under the broiler for 2-3 minutes will give the mashed potatoes a nicely browned and slightly crisp finish.