Description
A comforting Turkey Mashed Potato Pot Pie featuring a savory mixture of turkey, fresh herbs, and vegetables in a flavorful broth, topped with creamy mashed sweet potatoes and baked to golden perfection. This hearty dish is perfect for using leftover turkey and makes for a cozy, nutritious meal.
Ingredients
Scale
Potatoes
- 1 pound sweet potatoes, peeled and diced into 1-inch pieces
- Kosher salt, for boiling and seasoning
- 1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free options)
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
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Cook the Potatoes: Place the peeled and diced sweet potatoes in a medium saucepan. Cover with water and add 1 tablespoon kosher salt, similar to pasta water. Bring to a rolling boil and cook for 16 to 18 minutes until the potatoes are tender.
- Mash the Potatoes: Drain the cooked potatoes and return them to the saucepan. Add 1/4 teaspoon kosher salt and the sour cream or yogurt. Mash with a potato masher until smooth and creamy, then keep covered to retain warmth.
- Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the center to prepare for baking the pot pie.
- Sauté Herbs and Vegetables: Heat a large skillet over medium heat and add the olive oil. Once hot, add the chopped shallot, fresh parsley, thyme, and sage. Cook for about 2 to 3 minutes until the shallots soften.
- Add Celery: Stir in the chopped celery and continue cooking for 4 to 5 minutes until the vegetables soften further.
- Combine Filling Ingredients: Add the frozen peas and carrots, cooked turkey, 2 cups of the turkey broth, 1/4 teaspoon kosher salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, to meld the flavors.
- Thicken the Filling: In a small bowl, whisk together the remaining 2/3 cup turkey broth with the cornstarch until fully dissolved. Add this slurry to the skillet and cook on medium-low heat for 3 to 4 minutes, stirring until the filling thickens.
- Assemble the Pot Pie: Remove the skillet from heat. Transfer the turkey and vegetable filling into a deep 9×9 inch oven-safe baking dish, a deep round pie dish, or into four individual 8-ounce broiler-safe ramekins.
- Add Mashed Potato Topping: Spoon the mashed sweet potatoes evenly over the turkey filling, spreading smoothly to cover.
- Bake the Pot Pie: Place the assembled dish(es) on a baking sheet and bake in the preheated oven for 20 minutes until heated through.
- Broil for Color: For a golden top, finish the pot pie under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
Notes
- Variations: Substitute Yukon gold or Russet potatoes instead of sweet potatoes for a different flavor and texture.
- Use leftover or rotisserie chicken in place of turkey for convenience.
- To make vegetarian, replace turkey broth with vegetable broth, omit turkey, and increase vegetables.
- For a gluten-free version, ensure cornstarch is gluten-free or use arrowroot powder as a substitute.
- Make dairy-free by using vegan sour cream or plain vegan yogurt in place of dairy sour cream or yogurt.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 70 mg
