This Turkey Mashed Potato Pot Pie is my favorite way to transform leftover holiday meat into a warm, spoonable comfort dish that feeds a crowd without fuss. I discovered this combination the winter after Thanksgiving when I wanted something that felt like a casserole and a pot pie at once but without the fiddly pastry. The result balances rich, shredded turkey and soft vegetables in a fragrant gravy, topped with a velvety layer of mashed sweet potatoes that browns beautifully under the broiler. It’s one of those dishes that brings everyone to the table — kids, picky eaters and grandparents included.

What really makes this dish sing is the contrast: the slightly sweet, creamy mash against the herb-forward, savory filling. The shallot, fresh thyme, sage and parsley create a bright herbal backbone while a cornstarch-thickened turkey stock gives the filling a glossy, luscious mouthfeel. It’s quicker than a traditional pot pie because you skip the crust without sacrificing comfort or presentation. Serve it straight from a 9x9-inch baking dish for family-style sharing or portion into individual ramekins for an elegant plate. Either way, it keeps well and makes fantastic leftovers.

Ingredients

• Sweet potatoes (1 pound): Peel and cut into 1-inch pieces for even cooking; I look for firm, deep-orange yams with smooth skin. The sweetness provides a creamy, naturally sweet top layer that contrasts the savory filling.
• Sour cream (1/4 cup): Adds tang and richness to the mash. Use full-fat plain sour cream for the silkiest texture; for dairy-free swap in full-fat coconut yogurt or a dairy-free sour cream alternative.
• Cooked turkey (2 1/2 cups, about 1 pound): Skin removed and chopped. Leftover roasted breast or an equal mix of white and dark meat both work — dark meat gives more juiciness, white meat stays firmer.
• Olive oil (1/2 tablespoon): For softening the shallot and aromatics. A neutral oil works too, but extra-virgin olive oil adds a little flavor.
• Shallot (1 large), fresh herbs: 2 tablespoons each chopped parsley, thyme and sage. Fresh herbs brighten the filling; weigh herbs by flavor preference and chop fine for even distribution.
• Celery (2 stalks): Chopped; provides texture and savory balance to the sweet potatoes.
• Frozen peas & carrots (4 ounces): Adds color, sweetness and a tender bite; no need to thaw before adding.
• Turkey or chicken broth (2 2/3 cups + 2/3 cup for slurry): Use a good-quality low-sodium stock — it’s the backbone of the filling’s flavor.
• Cornstarch (2 tablespoons): Mixed with 2/3 cup cold broth to make a slurry that thickens the filling without altering flavor.
• Kosher salt & black pepper: 1 tablespoon salt for the potato boiling water, 1/4 teaspoon salt to finish the mash and additional salt and pepper to taste in the filling.

Instructions

Boil the sweet potatoes: Place the diced sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt (like you would for pasta water) and bring to a boil over high heat. Reduce to a simmer and cook uncovered 16–18 minutes until pieces are tender when pierced with a fork but not falling apart. Mash and season: Drain the potatoes well and return them to the warm saucepan off the heat. Add 1/4 teaspoon kosher salt and 1/4 cup sour cream (or dairy-free substitute). Mash with a potato masher until mostly smooth — a few small lumps give great texture. Keep covered to stay warm while you make the filling. Preheat the oven: Set the oven to 375°F and position a rack in the center. If you're using individual ramekins, make sure they're broiler-safe for the final finish. Sauté aromatics and celery: Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add the chopped shallot, parsley, thyme and sage and sauté 2–3 minutes until the shallot is translucent and herbs are fragrant. Add the chopped celery and continue to cook 4–5 minutes until softened. Add vegetables and turkey: Stir in the frozen peas and carrots, chopped turkey, 2 cups of turkey broth, 1/4 teaspoon kosher salt and several grinds of black pepper. Increase heat to bring the mixture to a gentle boil, then reduce to medium-low and simmer 8–10 minutes so the flavors meld and excess liquid reduces slightly. Thicken the filling: In a small bowl, whisk 2 tablespoons cornstarch into the remaining 2/3 cup cold turkey broth until completely dissolved. Slowly pour the slurry into the simmering turkey mixture, stirring constantly. Continue to cook over medium-low heat 3–4 minutes until the filling thickens to a glossy gravy that coats the back of a spoon. Assemble: Remove the skillet from heat and transfer the filling into a deep 9x9-inch baking dish (or split among four 8-ounce ramekins). Spoon or pipe the mashed sweet potatoes evenly over the filling, smoothing the top with a spatula. For presentation, use a fork to create texture so the broiler will brown peaks. Bake and finish: Place the dish on a sheet pan and bake at 375°F for about 20 minutes until the filling is bubbling and the topping is heated through. Turn the oven to broil and finish 2–3 minutes to color the sweet potato surface — watch closely to avoid burning.

Storage Tips

Cool the baking dish to room temperature (no more than two hours at room temp) before covering tightly with aluminum foil or an airtight lid. Refrigerate for up to 4 days. For freezing, portion into single servings in freezer-safe containers or freeze the whole assembled dish (skip the broiler step), wrap tightly with plastic wrap and foil, and store for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake uncovered at 350°F until warmed through, about 25–40 minutes depending on portion size. Individual portions reheat beautifully in a 350°F oven for 15–20 minutes or in a microwave for 2–4 minutes, stirring halfway.

Ingredient Substitutions

If you’re avoiding dairy, replace the 1/4 cup sour cream with 1/4 cup full-fat coconut yogurt or a commercial dairy-free sour cream; this keeps the mash creamy while maintaining tang. For a lower-carb option, use cauliflower mash (about 1 pound cauliflower florets, steamed and mashed) in place of the sweet potatoes — note the flavor profile will become more savory. If turkey isn’t available, shredded rotisserie chicken or diced roasted chicken is an excellent substitute. For a gluten-sensitive adaptation, cornstarch is naturally gluten-free; avoid wheat-based thickeners. Want more richness? Fold in 2 tablespoons of grated Parmesan to the mash before topping.

Serving Suggestions

Serve this dish with a bright, crunchy salad to cut through the richness — a simple arugula salad with lemon vinaigrette or a crisp fennel and apple slaw works beautifully. For a heartier meal, pair with roasted Brussels sprouts or garlic green beans. Garnish with a sprinkle of chopped parsley or a few thyme leaves for freshness and color. Individual ramekins make for elegant single servings at a dinner party; top each with a tiny herb sprig for presentation.

Cultural Background

The concept is rooted in classic comfort-food traditions — casseroles that combine protein, vegetables and a starchy topping have long been staples across American kitchens. This version borrows from British pot pies (savory filling under pastry) and from American shepherd's pie variants that use mashed potatoes as the topping. Using sweet potatoes adds a Southern touch and nods to holiday tables where sweet potatoes are celebrated. It’s a modern, hybrid take that honors both practicality and comfort.

Seasonal Adaptations

In winter, use leftovers from holiday roasts for deep, roasted flavor. In spring and summer, swap frozen peas and carrots for fresh peas and diced summer squash and lighten the mash with a dollop of Greek yogurt. For autumnal variations, add a pinch of smoked paprika and maple syrup to the sweet potato mash for a subtly smoky-sweet profile — just a teaspoon of maple is enough to layer flavor without overpowering the herbs.

Meal Prep Tips

Make the filling up to 3 days ahead and store in the fridge; on the day you plan to serve, reheat the filling on the stovetop, prepare fresh mashed sweet potatoes and assemble. Alternatively, prepare and freeze individual portions for grab-and-go lunches or easy weeknight dinners. Use oven-safe meal-prep containers so you can bake, cool, refrigerate or freeze and reheat in the same vessel. Label containers with the date and reheating instructions to make weeknight meals effortless.

At the end of the day, this dish is about warmth, efficiency and flavor. It’s forgiving enough for weeknight meals and attractive enough for casual entertaining. Make it your own — tweak the herbs, swap proteins, and enjoy how a few simple pantry staples become a cozy, satisfying centerpiece.