This Turkey Mashed Potato Pot Pie has been a weeknight lifesaver and a holiday leftover hero in my house. I discovered the combination during a chilly November when I had an abundance of cooked turkey and a craving for something warm, homey, and a little different from a classic sandwich. The result felt like a hug on a plate. The filling is savory and herb forward while the mashed sweet potatoes add a silky, slightly sweet top that crisps at the edges under the broiler. It is one of those dishes where everyone asks what is in it and then quietly takes seconds.

What makes this version special is the balance of textures and the efficient use of pantry staples. The vegetables give body and bite, the cornstarch yields a glossy, just thickened sauce, and the fresh herbs lift the turkey so it never tastes dry. I often make this in a deep 9 by 9 inch baking dish for a family meal or in individual ramekins for company. It is forgiving, adaptable, and perfect for when you want something warm, nourishing, and a little elegant without fuss.

Ingredients

• Sweet potatoes: 1 pound peeled and diced into 1 inch pieces. Choose firm, unblemished tubers such as Beauregard or Garnet. Sweet potatoes bring natural sweetness and a smooth mash that browns nicely under a broiler.
• Sour cream or yogurt: 1/4 cup full fat plain sour cream or yogurt adds silkiness to the mash. For dairy free, use a coconut yogurt or cashew creme with similar consistency.
• Cooked turkey: 2 1/2 cups chopped cooked turkey breast, skin removed, about 1 pound. Leftover roasted turkey, rotisserie breast, or deli turkey all work depending on your leftover supply.
• Vegetables and aromatics: 1 large shallot chopped, 2 celery stalks chopped, and 4 ounces frozen peas and carrots. The shallot gives a subtle sweet onion flavor that mellows while the celery adds texture.
• Fresh herbs: 2 tablespoons each chopped thyme and chopped sage, and 2 tablespoons chopped parsley. Fresh herbs keep the filling bright and herbaceous; if using dried, use one third the amount.
• Broth and thickener: 2 2/3 cups turkey or chicken broth plus 2 tablespoons cornstarch mixed into 2/3 cup broth to thicken. The cornstarch makes a clear, glossy sauce without adding heavy flour taste.
• Seasoning and oil: Kosher salt to taste, 1/4 teaspoon added to the mash and another 1/4 teaspoon in the filling, black pepper to taste, and 1/2 tablespoon olive oil for sautéing.

Instructions

Boil the sweet potatoes: Place the diced sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt as you would for pasta water and bring to a boil over high heat. Cook until the pieces are tender when pierced with a fork, about 16 to 18 minutes. Drain thoroughly and return to the warm pan. Mash with creaminess: With the pan off the heat add 1/4 teaspoon kosher salt and 1/4 cup sour cream or plain yogurt to the drained potatoes. Mash with a potato masher until smooth but still with a bit of texture depending on preference. Keep covered to retain heat while you make the filling. Preheat the oven: Preheat the oven to 375F and position a rack in the center. If using individual ramekins ensure they are broiler safe for the final step. Sauté aromatics and herbs: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add the chopped shallot along with chopped parsley, thyme, and sage. Sauté until the shallot is almost soft, about 2 to 3 minutes, stirring so the herbs release their oils without burning. Add vegetables and turkey: Stir in the chopped celery and cook until soft about 4 to 5 minutes. Add the frozen peas and carrots, chopped turkey, 2 cups of turkey broth, 1/4 teaspoon kosher salt, and black pepper to taste. 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 the remaining 2/3 cup turkey broth until fully dissolved. Pour this slurry into the simmering turkey mixture and cook for 3 to 4 minutes, stirring, until the liquid thickens to a saucy consistency that will hold under the mash. Assemble for baking: Remove the skillet from heat and transfer the turkey filling to a deep 9 by 9 inch baking dish or divide among four 8 ounce broiler safe ramekins. Spoon the warm mashed sweet potatoes over the filling and smooth with a spatula, leaving a little texture so the top edges crisp. Bake and finish: Place the dish or ramekins on a sheet pan and bake for 20 minutes until the filling is heated through. For extra color, finish under a hot broiler for 2 to 3 minutes watching closely so the topping browns but does not burn.

Storage Tips

Cool the assembled dish to room temperature before covering. Store in an airtight container or cover the baking dish tightly with foil and refrigerate for up to three days. For longer storage freeze in portion sized containers for up to three months. When reheating from frozen, thaw overnight in the refrigerator then reheat in a 350F oven until hot, about 20 to 30 minutes depending on portion size. To revive crisp edges, finish under the broiler for one to two minutes but watch closely.

Ingredient Substitutions

If you do not have sweet potatoes use russet or Yukon gold potatoes for a more classic taste. Replace sour cream with full fat plain yogurt or a dairy free coconut yogurt in equal amounts. Swap turkey for cooked shredded chicken or leftover ham. If you prefer a thicker stew like filling use an extra half tablespoon of cornstarch dissolved in more cold broth. For dried herbs use one third of the fresh herb quantity and add earlier in the cooking to bloom the flavor.

Serving Suggestions

Serve this with a crisp green salad dressed with lemon vinaigrette or roasted Brussels sprouts for a holiday plate. For a casual meal offer crusty bread to mop up any sauce. Garnish with a sprinkle of chopped parsley and a grind of fresh black pepper. Individual ramekins make elegant single serving presentations for guests and can be paired with simple roasted root vegetables in colder months.

Cultural Background

Shepherded by comfort food traditions, this layered dish borrows from classic English pies and American mashed potato topped casseroles. The concept of using mashed tops to cover savory fillings goes back generations and adapts well to whatever roasted meat is on hand. Using sweet potato as the top brings Southern and autumnal notes that pair naturally with roasted poultry and fresh herbs.

Seasonal Adaptations

In spring and summer swap frozen peas and carrots for fresh peas and seasonal diced summer squash. In fall add roasted pumpkin purée to the mash for a festive change and increase the thyme for earthier notes. For holiday meals incorporate chopped leftover cranberry relish into a side bowl to accompany the dish and brighten each bite.

Meal Prep Tips

Make the filling up to two days ahead and store in the refrigerator. Prepare the mashed sweet potatoes the same day or earlier and rewarm gently. Assemble just before baking for the best texture. For workday meal prep divide into individual ramekins, cool, cover, and refrigerate. Reheat single portions in the microwave then crisp the tops in a hot oven if desired.

This dish combines thrift and taste and encourages creative use of leftovers while delivering bright fresh herb notes and a satisfying sweet potato finish. Try it next time you have leftover turkey and enjoy a cozy, nourishing dinner that feels like a treat.