This hearty turkey mashed potato pot pie was born from leftover nights and a desire to turn simple ingredients into something everyone raves about. I first made this after a holiday turkey dinner when I had about 2 cups of cooked turkey and a craving for something warm and homey. The combination of tender turkey, aromatic herbs, soft vegetables and a mashed sweet potato topping felt like the best parts of a Sunday supper captured in one skillet-to-oven dish. The textures — a rich, lightly thickened filling with silky mashed sweet potatoes on top — are especially satisfying when you want comfort without fuss.

I discovered the balance of herbs and the technique for thickening the filling during a cold week when pantry staples had to shine. The shallot and fresh sage aroma upfront, paired with thyme and parsley, creates a layered savory profile that keeps the dish from tasting one-note. The mashed sweet potato adds a subtle sweetness and a creamy finish that contrasts with the peppery bite of the filling. This is a forgiving method: use leftover turkey, rotisserie meat, or roast chicken and you can have dinner on the table in less than an hour. Family members always ask for seconds, and the individual ramekin option turns it into a fun, shareable presentation for guests.

Ingredients

• Sweet potatoes: 1 pound, peeled and diced 1-inch. Choose firm, brightly colored sweet potatoes for best mash texture; Beauregard or Garnet varieties mash smoothly and add natural sweetness.
• Sour cream or full-fat plain yogurt: 1/4 cup to finish the mash. Adds tang and a creamy mouthfeel; for dairy-free use coconut yogurt or a dairy-free sour cream alternative.
• Cooked turkey breast: 2 1/2 cups chopped (about 1 pound). Use leftover roast turkey or deli turkey for convenience; skin removed keeps the filling lean.
• Olive oil: 1/2 tablespoon. Use extra virgin for flavor when sautéeing shallots and herbs at medium heat.
• Shallot: 1 large, chopped. Shallots add a mild, sweet onion flavor that melts into the filling without overpowering the herbs.
• Fresh herbs: 2 tablespoons parsley, 2 tablespoons thyme, 2 tablespoons sage, all chopped. Fresh herbs brighten the filling and provide aromatic complexity.
• Celery: 2 stalks, chopped. Adds a classic mirepoix crunch and savory backbone to the filling.
• Frozen peas and carrots: 4 ounces. Handy and colorful, they thaw into the sauce quickly for even cooking.
• Turkey or chicken broth: 2 2/3 cups total. Use low-sodium if possible to control salt levels; roasting juices can be used for extra depth.
• Kosher salt and black pepper: 1 tablespoon salt for boiling, plus 1/4 teaspoon for mash and 1/4 teaspoon for filling; adjust to taste.
• Cornstarch: 2 tablespoons, mixed with 2/3 cup broth for a smooth slurry to thicken the filling.

Instructions

Prepare the sweet potatoes: Place 1 pound diced sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt as you would for pasta water. Bring to a boil and simmer 16 to 18 minutes until the potato pieces are tender when pierced with a fork. Drain well, return to the hot pan to evaporate excess moisture, add 1/4 teaspoon salt and 1/4 cup sour cream, then mash until smooth. Keep covered while you make the filling to stay warm. Preheat and prep: Preheat the oven to 375°F with a rack in the center. If using individual ramekins, place them on a sheet pan for easier handling and cleanup. Chop herbs and vegetables so they’re ready to add quickly. Sauté aromatics and herbs: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add 1 large chopped shallot, 2 tablespoons chopped parsley, 2 tablespoons thyme and 2 tablespoons chopped sage. Cook until fragrant and almost soft, about 2 to 3 minutes, stirring regularly so herbs don’t brown. Build the vegetable base: Add 2 chopped celery stalks and continue to cook until softened, about 4 to 5 minutes. Stir in the frozen 4 ounces peas and carrots, and allow them to warm through for another 1 to 2 minutes. Add turkey and broth: Stir in 2 1/2 cups chopped cooked turkey and 2 cups turkey or chicken broth, plus 1/4 teaspoon kosher salt and several grinds of black pepper. Bring to a gentle boil, then reduce to medium-low and simmer for 8 to 10 minutes so the flavors meld. Thicken the filling: Whisk 2 tablespoons cornstarch into 2/3 cup cold turkey broth until fully dissolved. Stir the slurry into the simmering filling and cook over medium-low heat, stirring, until thickened and glossy, about 3 to 4 minutes. Taste and adjust seasoning; if the filling seems too thick, add up to 1/4 cup additional broth. Assemble and bake: Remove the pan from heat and transfer the turkey mixture into a deep 9 x 9-inch baking dish or divide among four 8-ounce broiler-safe ramekins. Spoon the mashed sweet potatoes evenly over the top, smoothing lightly with a spatula. Bake on a sheet pan for 20 minutes until heated through, then finish under a broiler 2 to 3 minutes to achieve a golden, lightly charred top. Let rest 5 minutes before serving to set.

Storage Tips

To keep leftovers fresh, cool the pot pie to room temperature, then cover tightly with plastic wrap or a lid and refrigerate for up to 3 days. For freezing, place portions in airtight containers or wrap the assembled dish tightly in plastic and foil; label with the date and freeze up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 25 to 30 minutes for a single 9x9 dish. Use oven-safe containers and avoid microwaving from frozen to maintain the topping texture. Look for a bubbling filling and slightly crisped top as the quality indicator before serving.

Ingredient Substitutions

Swap sweet potato for russet or yukon gold potatoes if you prefer a neutral, classic mashed topping; reduce dairy slightly as russets hold more liquid. Use leftover chicken in place of turkey, or opt for shredded rotisserie chicken for convenience. For a gluten-free thickener, cornstarch is already appropriate; if you prefer flour, use 3 tablespoons all-purpose flour mixed into the vegetables before adding broth. For dairy-free, replace sour cream with coconut yogurt or a dairy-free sour cream alternative and use olive oil or a neutral oil in the mash for richness. Herbs can be dried at a 1:3 fresh-to-dried conversion in a pinch.

Serving Suggestions

Serve this dish with a crisp green salad dressed in a bright vinaigrette to cut through the richness, or alongside roasted Brussels sprouts or sautéed green beans for seasonal flair. Garnish with extra chopped parsley or a sprinkle of flaky sea salt and freshly ground black pepper. For special occasions, offer small ramekins as individual servings and pair with a light white wine such as a unoaked Chardonnay or a crisp Sauvignon Blanc. For a casual meal, slice warm crusty bread and serve family-style so everyone can scoop generous portions.

Cultural Background

This dish is a modern American comfort favorite evolving from classic pot pies and shepherds’ pie traditions. The idea of a savory meat filling topped with mashed potatoes dates back centuries in European peasant cooking, where cooks used pantry staples to create sustaining, layered dishes. The addition of sweet potatoes reflects North American preferences and seasonal harvests, especially around autumn and holiday meals where sweet potato casseroles and mashed potatoes are common. This adaptation honors that heritage while giving it a weeknight-friendly twist.

Seasonal Adaptations

In autumn, fold roasted butternut squash or sautéed mushrooms into the filling for earthy depth. In spring, swap frozen peas and carrots for fresh peas and spring onions, and add a splash of lemon juice to brighten the filling. For winter entertaining, stir in a spoonful of cranberry chutney or a handful of toasted pecans on the mash for holiday warmth. Spices like smoked paprika or a pinch of nutmeg on the mashed sweet potato can adapt the dish to the season and occasion with minimal effort.

Meal Prep Tips

Prep the filling up to two days ahead and refrigerate in an airtight container. Mash the sweet potatoes earlier the same day and keep covered in the warm pot or transfer to the fridge; allow to come to room temperature before piping or spreading on top if assembling chilled. Portion into 8-ounce ramekins for grab-and-go lunches that reheat quickly, or assemble a large 9x9 pan for a family dinner. Label containers with heating instructions and date, and freeze individual portions for quick weeknight dinners down the road.

This turkey mashed potato pot pie balances practicality and flavor — a cozy, adaptable dish that turns simple ingredients into a memorable meal. Make it your own with herbs, seasonal swaps, or a pastry top, and enjoy the satisfying comfort it brings to the table.