Turkey Mashed Potato Pot Pie
User Reviews
5
Turkey Mashed Potato Pot Pie
Description
This recipe starts by boiling peeled, diced sweet potatoes until tender, then mashing them with sour cream and salt to create a creamy topping. Meanwhile, sautéed shallots, parsley, thyme, and sage soften in olive oil before celery joins to cook until tender. Frozen peas and carrots are then added with cooked turkey breast and turkey broth, simmering to meld flavors. A cornstarch-thickened broth is stirred in to achieve a gravy-like consistency.
The thickened turkey and vegetable filling is transferred to an oven-safe dish and topped with mashed sweet potatoes, offering a creamy, slightly sweet contrast to the savory filling. Fresh herbs infuse the filling with aromatic notes. The sweet potatoes contribute moisture and richness with sour cream enriching their texture.
This pot pie provides a comforting way to repurpose turkey, suitable for cooler months or family dinners. It is filling and balanced with protein, vegetables, and starch in one dish.
You can swap Yukon Gold or Russet potatoes for sweet potatoes, or substitute turkey with rotisserie chicken. For vegetarians, omit the meat and use vegetable broth with extra vegetables. Gluten-free versions require confirming that cornstarch is gluten-free or using arrowroot starch. Dairy-free adaptations can use vegan sour cream or yogurt alternatives.
Ingredients
- 1 pounds sweet potato peeled and diced 1-inch
- kosher salt
- 1/4 cup sour cream see notes for dairy-free, or full-fat plain yogurt
- 2 1/2 cups turkey breast skin removed (about 1 pound, chopped, cooked
- 1/2 tablespoon olive oil
- 1 shallot chopped, large
- 2 tbsp parsley chopped, fresh
- 2 tablespoons thyme chopped fresh
- 2 tablespoons sage chopped, fresh
- 2 celery chopped, stalks
- 4 ounce pea frozen
- 4 ounce carrot frozen
- 2 2/3 cups turkey broth or chicken broth
- 1/4 teaspoon kosher salt
- black pepper
- 2 tablespoons cornstarch
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
- You may substitute Yukon Gold or Russet potatoes in place of sweet potatoes if preferred.
- Leftover or rotisserie chicken can be used instead of turkey breast for convenience.
- For a vegetarian version, replace turkey broth with vegetable broth and omit the turkey, adding more vegetables.
- Ensure cornstarch is gluten-free, or substitute with arrowroot for gluten-free preparation.
- To make dairy-free, use vegan sour cream or a full-fat plain plant-based yogurt.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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