This Turkey Mashed Potato Pot Pie grew out of a desire to turn Thanksgiving leftovers into something that feels new, cozy, and completely irresistible. I first made it on a blustery November evening when I had a pound of roasted turkey breast, a bag of frozen peas and carrots, and a craving for something warm and comforting. What makes it special is the swap of classic white potatoes for sweet potatoes: the natural sweetness balances the herb-forward turkey filling and gives the top a golden, caramelized finish when broiled for a minute at the end. The texture combines a silky, slightly tangy mash with a thick, savory stew that holds together without being soupy.

Beyond leftovers, this dish is a weeknight hero. It uses pantry staples like broth and cornstarch, and a short list of fresh herbs brightens the whole pan. I love how the mashed sweet potato topping browns along the edges while remaining creamy underneath. My family folds into the couch with plates in hand; my kids debate over who gets the browned corners. The pot pie is forgiving to make, rewarding with deep, layered flavor, and it feeds a crowd without fuss.

Ingredients

• Sweet potatoes: 1 pound peeled and diced into 1-inch cubes. Choose firm, smooth-skinned sweet potatoes (often labeled "Yams" in supermarkets). They mash silky when boiled and give a nice sweet note; Garnet or Beauregard varieties work well.
• Sour cream or plain yogurt: 1/4 cup full-fat sour cream (or full-fat plain yogurt). Adds tang and richness to the mash—substitute coconut yogurt for a dairy-free option (see substitutions).
• Cooked turkey breast: 2 1/2 cups chopped (about 1 pound). Use roast turkey or leftover breast meat; dark meat adds more fat and depth, but white meat keeps it lean.
• Olive oil: 1/2 tablespoon. Use extra-virgin for flavor when sautéing shallots and herbs.
• Shallot: 1 large, finely chopped. Gives a softer, more caramel flavor than raw onion.
• Fresh herbs: 2 tablespoons each chopped parsley, thyme, and sage. Fresh herbs brighten the filling—dried are possible, but reduce quantity by half.
• Celery: 2 stalks chopped. For crunch and aromatic base; substitute fennel for anise notes.
• Frozen peas and carrots: 4 ounces (about 1/2 cup). These add color, sweetness, and texture; thaw briefly under cold water if stuck together.
• Broth: 2 2/3 cups turkey or chicken broth (low-sodium preferred) plus 2/3 cup reserved for the cornstarch slurry.
• Salt and pepper: Kosher salt to taste (see steps for amounts) and freshly ground black pepper.
• Cornstarch: 2 tablespoons to thicken the filling into a glossy gravy that sets under the mash.

Instructions

Boil the sweet potatoes: Place 1 pound diced sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt to the water (this seasons the potatoes from the inside as they cook). Bring to a brisk boil and cook 16–18 minutes until a fork slides through with little resistance—timing depends on cube size. Drain well to remove excess water so the mash stays creamy, not watery. Mash and finish the topping: Return drained potatoes to the hot saucepan, add 1/4 teaspoon kosher salt and 1/4 cup sour cream or plain yogurt, then mash with a potato masher to a mostly-smooth texture. Cover to keep warm while you build the filling. The residual heat keeps the mash soft and allows for immediate spooning over the filling. Preheat and sauté aromatics: Preheat the oven to 375°F with a rack in the center. Heat a large skillet over medium heat, add 1/2 tablespoon olive oil, then add chopped shallot and cook 2–3 minutes until translucent. Add 2 tablespoons each chopped parsley, thyme and sage and cook until fragrant, about another minute—herbs release essential oils when warmed and this creates an aromatic base. Build the filling: Add 2 chopped celery stalks and cook 4–5 minutes until softened. Stir in 4 ounces frozen peas and carrots, 2 1/2 cups chopped turkey, 2 cups of the broth, 1/4 teaspoon kosher salt and several grinds of black pepper. Bring to a low boil, then reduce to a simmer and cook 8–10 minutes so flavors meld and the mixture reduces slightly. Thicken the gravy: Whisk 2/3 cup broth with 2 tablespoons cornstarch until fully dissolved. Slowly stir the slurry into the simmering turkey mixture and cook over medium-low, stirring constantly until the filling thickens and becomes glossy, about 3–4 minutes. Taste and adjust salt and pepper. Assemble and bake: Transfer the filling to a deep 9x9-inch oven-safe baking dish (or divide into four 8-ounce broiler-safe ramekins). Spoon the warm mashed sweet potato evenly over the top, smoothing or creating peaks for extra browning. Place the dish on a sheet pan and bake 20 minutes until heated through. Finish under the broiler 2–3 minutes to get golden edges—watch closely to avoid burning.

Storage Tips

Store leftover pot pie in an airtight container for up to three days in the refrigerator. If you’ve assembled but not baked, tightly cover the baking dish with plastic wrap and aluminum foil and refrigerate for up to 24 hours—bake directly from chilled, adding a few minutes to oven time. For freezing, portion into individual broiler-safe ramekins, flash cool, then wrap tightly with plastic and foil; freeze up to three months. Reheat frozen portions in a 350°F oven covered with foil for 30–40 minutes, then remove foil and broil briefly to re-crisp the mashed topping.

Ingredient Substitutions

If you need dairy-free, swap the 1/4 cup sour cream for 1/4 cup full-fat coconut yogurt or a plain unsweetened plant-based yogurt—expect a subtle coconut aroma. For a richer topping, use 2 tablespoons butter in place of half the yogurt. If fresh herbs aren’t available, use 1 teaspoon dried thyme and 1 teaspoon dried sage total; add dried herbs early in the sauté so they rehydrate. Replace cornstarch with 3 tablespoons all-purpose flour mixed into softened butter to create a roux before adding broth; note this introduces gluten.

Serving Suggestions

Serve this pot pie with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For a more festive plate, add roasted Brussels sprouts or a simple apple-fennel slaw to complement the sweet potato. Garnish the pot pie with a sprinkle of chopped parsley or flaky sea salt to highlight the browned top. This dish works for casual family dinners, potlucks, or trimmed-up holiday lunches where you want comfort without the fuss of multiple sides.

Cultural Background

The concept borrows from British-style savory pies—meaty fillings with a top and bottom pastry—but adapts it to North American comfort food sensibilities by swapping pastry for mashed potatoes, a style often found in shepherd's pie traditions. Using turkey nods to American holiday feasts, turning an abundance of roasted bird into a layered, homely casserole. The sweet potato twist reflects seasonal produce patterns in the U.S., especially in fall and winter menus where sweet tubers pair naturally with herbs and roasted poultry.

Seasonal Adaptations

In winter, add roasted root vegetables like diced parsnip or rutabaga to the filling for earthier flavors. For spring, substitute fresh peas for frozen and add a squeeze of lemon to brighten the filling. In summer, use leftover grilled turkey and toss in chopped fresh corn kernels and basil for a brighter profile. For holidays, mix in cooked chestnuts or caramelized shallots and finish with a scattering of toasted pecans over the mash for crunch.

Meal Prep Tips

Make the filling and mash separately up to two days in advance. Keep both covered in the refrigerator; assemble and bake when ready. For grab-and-go lunches, divide into 8-ounce ramekins, cool completely, then refrigerate. Reheat covered in a 350°F oven for 18–22 minutes or microwave individual portions until hot, then broil briefly to refresh the top. Use shallow, wide containers for even reheating and crispier edges.

This Turkey Mashed Potato Pot Pie is practical, sentimental, and reliably delicious—perfect when you want something that feels homemade with minimal stress. Give it a try the next time you have leftover turkey or when you want a soulful, herb-scented weeknight dinner that keeps everybody coming back for more.