Turkey Mashed Potato Pot Pie
User Reviews
5.0
66 reviews
Excellent
Turkey Mashed Potato Pot Pie
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This Turkey Mashed Sweet Potato Pot Pie screams comfort food! A delicious way to use up your Thanksgiving leftovers.
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Ingredients
- 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
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Instructions
- 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.
Notes
- 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.
Nutrition Information
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Serving
11/2 cups
Calories
337kcal
(17%)
Carbohydrates
33g
(11%)
Protein
37.5g
(75%)
Fat
6.5g
(10%)
Saturated Fat
2g
(10%)
Cholesterol
86.5mg
(29%)
Sodium
399mg
(17%)
Fiber
5.25g
(21%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 337kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 37.5g | 75% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 86.5mg | 29% |
| Sodium | 399mg | 17% |
| Fiber | 5.25g | 21% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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