This turkey mashed potato pot pie has been my go-to comfort dinner for chilly evenings and anyone-day celebrations where I want something warm, familiar, and just a little bit fancy. I discovered the combination while cleaning out the fridge after a holiday roast—there was a generous bowl of shredded turkey, a few lonely herbs, and some sweet potatoes sitting on the counter. I wanted a one-dish meal that felt like a hug, and layering a well-seasoned turkey filling under creamy mashed sweet potatoes did exactly that. The result is savory, herb-forward, and visually comforting: a bubbling filling with a golden-topped mash that makes everyone say, "Do we have leftovers?"

What makes this version special is the balance of textures and the aromatic herb mix. The turkey stays juicy thanks to a gentle simmer in turkey broth, and a cornstarch slurry gives the liquid body without turning it gummy. The sweet potatoes are whipped with a touch of sour cream for silkiness and a subtle tang that complements the roast turkey flavors. I often serve this after a long day; it’s forgiving with timing and portions, and it elevates leftover turkey into something celebratory without a lot of fuss.

Ingredients

• Sweet potatoes (topping): 1 pound, peeled and cut into 1-inch chunks. Choose firm, orange-fleshed tubers for natural sweetness and creamy texture; they mash smoothly when boiled. I like Beauregard or Jewel varieties.
• Cooked turkey (filling): 2 1/2 cups chopped cooked turkey breast (about 1 pound). Use leftover roast or rotisserie turkey for best flavor—white meat stays tender and shred-friendly.
• Sour cream: 1/4 cup full-fat plain sour cream or plain full-fat yogurt to add richness to the mash. For dairy-free, substitute coconut or soy yogurt (see notes).
• Vegetables: 2 celery stalks chopped, 1 large shallot minced, and 4 oz frozen peas and carrots. These provide crunch, sweetness, and color contrast in the filling.
• Fresh herbs: 2 tbsp chopped parsley, 2 tbsp chopped thyme, and 2 tbsp chopped sage. Fresh herbs brighten the filling—use leaf-picked thyme stems only.
• Liquids & thickener: 2 2/3 cups turkey or chicken broth total (2 cups in the simmer and 2/3 cup to make the slurry) and 2 tbsp cornstarch for thickening; cornstarch yields a glossy, smooth gravy.
• Seasoning & fat: 1/2 tbsp olive oil, kosher salt, and black pepper to taste. Keep salt measured in steps: a tablespoon in the potato water plus smaller additions later ensures balanced seasoning.

Instructions

Boil and mash the sweet potatoes: Place the peeled and diced sweet potatoes into a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt to the water—treat it like pasta water to season the tubers through. Bring to a vigorous boil and cook for about 16–18 minutes until a fork slides easily into the chunks. Drain thoroughly, return to the saucepan off the heat, add 1/4 teaspoon kosher salt and 1/4 cup sour cream or full-fat yogurt, then mash with a potato masher to a creamy, slightly textured consistency. Keep covered while you prepare the filling so the potatoes stay warm. Preheat the oven: Set your oven to 375°F with a rack in the center. If you’re using individual ramekins, preheat a sheet pan to place them on for easy transfer and catching any overflow. Sauté the aromatics and herbs: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add the chopped shallot, parsley, thyme, and sage and cook, stirring, until the shallot is translucent and herbs are fragrant—about 2–3 minutes. This short bloom of the herbs releases essential oils and deepens the aroma. Soften the celery and build the filling: Add the chopped celery and cook until softened, about 4–5 minutes. Stir in the frozen peas and carrots, chopped turkey, 2 cups turkey broth, 1/4 teaspoon kosher salt, and several grinds of black pepper. Bring the mixture to a gentle boil, then reduce to medium-low and simmer 8–10 minutes to allow flavors to meld and the liquid to reduce slightly. Thicken the gravy: Whisk 2/3 cup turkey broth with 2 tablespoons cornstarch until completely dissolved to make a slurry. Whisk the slurry into the simmering turkey mixture and cook over medium-low, stirring, until the filling thickens and becomes glossy, about 3–4 minutes. Remove from heat and taste for seasoning adjustments. Assemble and bake: Transfer the turkey filling to a deep 9x9-inch baking dish or divide among four 8-oz broiler-safe ramekins. Spoon the mashed sweet potatoes over the filling and smooth or texture with a fork for a decorative finish. Bake on a sheet pan at 375°F for 20 minutes until heated through. If you like a browned top, finish under a preheated broiler for 2–3 minutes—watch closely to avoid burning.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to three days. For longer storage, freeze portions in freezer-safe containers or foil-wrapped casserole pans for up to three months. Reheat single portions in a 350°F oven for 15–20 minutes from chilled, or thaw overnight and reheat covered until warmed through, finishing under a broiler for 1–2 minutes to revive the top texture. Avoid microwave reheating if you want to preserve the crisp edges; it softens toppings quickly.

Ingredient Substitutions

If you don’t have sweet potatoes, use Yukon gold potatoes for a more neutral, buttery topping—use the same weight and reduce sour cream to 2 tablespoons if you prefer less tang. For a dairy-free mash, swap 1/4 cup sour cream for 1/4 cup full-fat coconut yogurt or soy-based plain yogurt and add 1 tablespoon olive oil for richness. If you prefer a thicker, more stew-like filling, reduce the broth by 1/2 cup before adding the slurry.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For holiday meals, add roasted Brussels sprouts or glazed carrots on the side. Garnish the pot pie with extra fresh parsley or a drizzle of good olive oil for shine. Individual ramekins are lovely for a dinner party and make portioning easy.

Cultural Background

Pot pie variations are staples in many Western kitchens—this version nods to the American tradition of combining roasted meat leftovers with a starchy topping, much like shepherd’s pie in the UK. Using sweet potatoes adds a North American twist, popular in autumn and winter feasts, and highlights the balance of sweet and savory that many regional comfort dishes celebrate.

Meal Prep Tips

Make the filling up to two days ahead and refrigerate. When ready to eat, gently rewarm the filling, transfer to the baking dish, and top with freshly mashed sweet potatoes to bake. Alternatively, fully assemble and freeze before baking; add 10–15 minutes to bake time from frozen and cover with foil if browning too fast.

In short, this turkey mashed potato pot pie turns simple components into something memorable. Whether you’re rescuing holiday leftovers or preparing a cozy family meal, it offers comfort, ease, and that satisfying golden finish everyone loves. Invite friends, set the table, and enjoy the warm, herb-scented welcome at the first spoonful.