Turkey Pot Pie with Sweet Potato Topping

This Turkey Pot Pie with Sweet Potato Topping screams comfort food! A delicious way to use up your Thanksgiving leftovers.

Turkey Pot Pie with Sweet Potato Topping

As a kid I LOVED when my mom made turkey pot pie with leftover Thanskgiving turkey. I lightened up the classic pot pie by skipping the crust and topping it with a healthier sweet potato topping. The salty-sweet combination is heavenly, feels like Thanksgiving in a bowl! Sweet Potatoes are loaded with fiber, protein, vitamins A and C, and potassium. For more healthy leftover Thanksgiving turkey recipes try these Leftover Turkey Pot Pie Empanadas, Turkey Pot Pie with Stuffing Crust or this Turkey Pot Pie Soup.

This healthy pot pie is a complete meal in one. Loaded with veggies, fresh herbs, and turkey, it’s the perfect dinner for a cold fall night. For this recipe you will need leftover cooked turkey breast (or chicken breast). One of my simplest turkey breast recipes is this Air Fryer Turkey Breast, perfect to make for dinner one night, and the rest to use as planned-overs.

Are turkey pot pies good for you?

Pot pie can be good for you – it all depends on the recipe! My healthy turkey pot pie is made without crust and it’s loaded with vegetables – no butter, milk, or cream. Instead of using pie crust, I top it with mashed sweet potatoes, which provides fiber, protein, vitamins A and C, and potassium.

Plus, you can bake this pot pie in 8-ounce ramekins for easy portion control or make it in one pie dish or 9×9-inch casserole. One serving is under 350 calories and if you’re on WW you can see the WW personal points for this recipe here which I will now be including in the recipe card (see orange box below). Since everyone gets different points, I am not sure that I will be sharing my points, but here’s a snapshot of the ingredients.

Turkey Pie Ingredients:

Mashed Sweet Potatoes: Sweet potatoes, sour cream, salt
Cooked Turkey Breast
Herbs: Parsley, thyme, sage
Vegetables: Celery, shallot, frozen peas and carrots
Sauce: Chicken or turkey broth, cornstarch, salt, and pepper

How to Make Turkey Pot Pie with Mashed Sweet Potatoes

Here’s what you’ll need to do to make this easy turkey pot pie:

Mashed Sweet Potatoes: Cook peeled and diced sweet potatoes in boiling, salted water for 16 to 18 minutes. Drain the potatoes, add salt and sour cream, and mash with a potato masher.
Vegetables: To cook the vegetables, sauté the shallots and herbs for a couple of minutes. Add the celery and cook for five minutes. Add the frozen vegetables, turkey, broth, salt, and pepper and bring to a boil. Simmer on medium-low for about eight minutes.
Sauce: Mix the cornstarch and 2/3 cup broth and add to the turkey mixture. Cook for a few minutes until thickened.
Assemble: Pour the turkey mixture into a deep baking dish or four ramekins. Top it with mashed sweet potatoes, bake for 20 minutes, and then broil for two minutes to brown the top.

How to Store, Freeze, and Reheat Pot Pie

Store leftover pot pie in the refrigerator for up to four days and in the freezer for up to three months. Thaw overnight in the fridge and then microwave until warm.

Variations:

Sub Yukon gold or Russet potatoes for sweet potatoes
Switch out the turkey for leftover or rotisserie chicken.
Make a vegetarian pot pie by using vegetable broth, omitting the turkey, and adding extra veggies.
For gluten-free pot pie, double check that your cornstarch is gluten-free or swap it for arrowroot.
Make this dairy-free by using vegan sour cream or yogurt instead.

More Turkey Recipes You’ll Love:

Turkey Mashed Potato Pot Pie

337 Cals
37.5 Protein
33 Carbs
6.5 Fats

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 20 mins

This Turkey Mashed Sweet Potato Pot Pie screams comfort food! A delicious way to use up your Thanksgiving leftovers.

1 pounds sweet potatoes, peeled and diced 1-inch
kosher salt
1/4 cup sour cream or full-fat plain yogurt, *see notes for dairy-free
2 1/2 cups chopped cooked turkey breast, skin removed (about 1 pound)
1/2 tablespoon olive oil
1 large shallots, chopped
2 tbsp chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 celery stalks, chopped
4 ounce frozen peas and carrots
2 2/3 cups turkey or chicken broth
1/4 teaspoon kosher salt
black pepper
2 tablespoons cornstarch

Place the potatoes in a medium saucepan, cover with water, 1 tablespoon of salt as you would pasta water, and bring to a boil for about 16 to 18 minutes, or until tender.
Drain, and return to saucepan, add 1/4 teaspoon salt, sour cream and mash with a potato masher, keep covered.
Preheat oven to 375F with a rack in the center.
Heat a large skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
Add the celery and cook until the vegetables are soft, about 4 to 5 minutes.
Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/4 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 8 to 10 minutes, stirring until the flavors meld.
Meanwhile combine 2/3 cup turkey broth with the corn starch and mix well to dissolve. Add to the turkey and cook over medium-low heat, stirring until thickened, about 3 to 4 minutes.
Remove from heat and transfer to an oven safe, deep 9 x 9-inch baking dish or deep round pie dish. Or make them in 4 individual broiler-safe 8 ounce ramekins.
Place the mashed sweet potatoes over the turkey filling.
Bake on a sheet pan 20 minutes, until heated through then finish under a broiler 2-3 minutes for extra color.

Variations:

Sub Yukon gold or Russet potatoes for sweet potatoes
Switch out the turkey for leftover or rotisserie chicken.
Make a vegetarian pot pie by using vegetable broth, omitting the turkey, and adding extra veggies.
For gluten-free pot pie, double check that your cornstarch is gluten-free or swap it for arrowroot.
Make this dairy-free by using vegan sour cream or yogurt instead.

Serving: 11/2 cups, Calories: 337kcal, Carbohydrates: 33g, Protein: 37.5g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 86.5mg, Sodium: 399mg, Fiber: 5.25g, Sugar: 6.5g