This Turkey Pot Pie with Sweet Potato Topping screams comfort food! A delicious way to use up your Thanksgiving leftovers.
Turkey Pot Pie with Sweet Potato Topping
As a kid I LOVED when my mom made turkey pot pie with leftover Thanskgiving turkey. I lightened up the classic pot pie by skipping the crust and topping it with a healthier sweet potato topping. The salty-sweet combination is heavenly, feels like Thanksgiving in a bowl! Sweet Potatoes are loaded with fiber, protein, vitamins A and C, and potassium. For more healthy leftover Thanksgiving turkey recipes try these Leftover Turkey Pot Pie Empanadas, Turkey Pot Pie with Stuffing Crust or this Turkey Pot Pie Soup.
This healthy pot pie is a complete meal in one. Loaded with veggies, fresh herbs, and turkey, it’s the perfect dinner for a cold fall night. For this recipe you will need leftover cooked turkey breast (or chicken breast). One of my simplest turkey breast recipes is this Air Fryer Turkey Breast, perfect to make for dinner one night, and the rest to use as planned-overs.
Are turkey pot pies good for you?
Pot pie can be good for you – it all depends on the recipe! My healthy turkey pot pie is made without crust and it’s loaded with vegetables – no butter, milk, or cream. Instead of using pie crust, I top it with mashed sweet potatoes, which provides fiber, protein, vitamins A and C, and potassium.
Plus, you can bake this pot pie in 8-ounce ramekins for easy portion control or make it in one pie dish or 9×9-inch casserole. One serving is under 350 calories and if you’re on WW you can see the WW personal points for this recipe here which I will now be including in the recipe card (see orange box below). Since everyone gets different points, I am not sure that I will be sharing my points, but here’s a snapshot of the ingredients.
Turkey Pie Ingredients:
- Mashed Sweet Potatoes: Sweet potatoes, sour cream, salt
- Cooked Turkey Breast
- Herbs: Parsley, thyme, sage
- Vegetables: Celery, shallot, frozen peas and carrots
- Sauce: Chicken or turkey broth, cornstarch, salt, and pepper
How to Make Turkey Pot Pie with Mashed Sweet Potatoes
Here’s what you’ll need to do to make this easy turkey pot pie:
- Mashed Sweet Potatoes: Cook peeled and diced sweet potatoes in boiling, salted water for 16 to 18 minutes. Drain the potatoes, add salt and sour cream, and mash with a potato masher.
- Vegetables: To cook the vegetables, sauté the shallots and herbs for a couple of minutes. Add the celery and cook for five minutes. Add the frozen vegetables, turkey, broth, salt, and pepper and bring to a boil. Simmer on medium-low for about eight minutes.
- Sauce: Mix the cornstarch and 2/3 cup broth and add to the turkey mixture. Cook for a few minutes until thickened.
- Assemble: Pour the turkey mixture into a deep baking dish or four ramekins. Top it with mashed sweet potatoes, bake for 20 minutes, and then broil for two minutes to brown the top.
How to Store, Freeze, and Reheat Pot Pie
Store leftover pot pie in the refrigerator for up to four days and in the freezer for up to three months. Thaw overnight in the fridge and then microwave until warm.
Variations:
- 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.
More Turkey Recipes You’ll Love:
- Herb and Salt-Rubbed Dry Brine Turkey
- Leftover Turkey Tacos with Brussels Sprout Slaw
- Stuffed Turkey Breast with Cranberry Stuffing
- Open-Faced Turkey Melts
- Leftover Turkey Harvest Cobb Salad
Turkey Mashed Potato Pot Pie
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
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.
Last Step:
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Notes
Variations:
- 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.
This has turned into one of my favorite meals!
Terrific, a favorite. Nice remake for roasted turkey.
This was delicious!!!
Wish I would have seen video before I made. I read that up dump turkey into cornstarch then thicken it & then put in the veggiesÂ
Great, hearty recipe to use up leftover Turkey (or chicken) followed the recipe to a T, except for the herbs i only had dried not fresh and did a TBSP of each. The only thing, i found it came out overly liquid , i expected it to thicken up more in the oven. Not quite sure why it didn’t. I’ll have to teat it again.
This is really delicious and very filling!
This pot pie is absolutely delicious!!! We aren’t fans of peas in my house, so I just sauté fresh sliced carrots with the celery. I didn’t have fresh sage or thyme so I used dried. Next time I am going to freeze 1/2 of it to enjoy later. So good.
I mostly enjoyed this dish … healthy & minimal prep time is helpful. I made it as a single dish. However, the sage/thyme amounts were overpowering. I say that as a sage lover … just way too much.  I will make this again, but try reducing the sage while keeping the thyme amount. Am also thinking that some garlic might help.  The sweet potato topping was wonderful.Â
Absolutely delish! I wouldn’t add or change a thing.  Would it be better with a crust…sure but  counting the calories etc it was great.
I loved this recipe, I didn’t have the dried herbs so I just omitted them. My family celebrated Thanksgiving early so I had leftover califlower mashed potatoes that were leftover and used them – I just mixed in the sour cream in while I was reheating them. I still want to try with sweet potatoes
This was delicious.Â
THANK YOU so much for including a link for WW personal points. I appreciate that so much. I love your recipes and own all of your cookbooks. I use them often.
I get your emails and my sister and I look through and cook the ones we can eat. Love your recipes.
Thank you!!
Not on weight watchers but love this site for recipes! This was no exception, came together easily using a cast iron skillet and the whole family loved!
I am so glad!
What do you think about substituting ground turkey for the chopped breast meat?
Yes ground turkey worked just fine. I used 1lb 93% meat, in only had dried spices and frozen mixed veggies. OMG! Terrific flavor and it came together very easy. I used leftover potatoes. All on all, it was delicious and will be made again
BTW…my husband loved it!
Save yourself a lot of time and grief by cooking your sweet potatoes whole in the skins until fork tender. Cool until you can handle and the skins will slide off. Perfect for mashing or making a sweet potato casserole.
I’m very excited that the link worked and pulls up the ingredients in my WW app. This pot pie sounds like something I will be making after Thanksgiving. Thank you so much for all your great recipes. And a big thanks for the link.
If sweet potatoes substituted with Butternut squash and Fat Free Greek yogurt WW points a lot less
Feel free to adapt the recipe!
We made this last night for dinner and it was a HUGE hit with my family. I only substituted the turkey for chicken just because I had to use it up. Everything else was the same. I look forward to your meal schedule every week. I don’t use weight watchers but I want to make healthy meals for my family and you make it so easy for me to do so.
Thank you so much Gina!!
Thank you for the WW personal point link. Â Will most recipes have the WW link to personal points in the future?
Yes!
You are easily my top go-to person for meal planning. I’m very excited that the link worked and pulls up the ingredients in my WW app. Thanks for your amazing work!
I love, love, LOVE your recipes and have all your cookbooks! Thank you for the new PP link – super excited about this feature. Will you eventually add that link to your old online recipes too?Â
yes almost done with 2021-2019
How is this different from regular turkey pot pie without crust?
Any chance I can use fat free Greek yogurt?
You can try!
Please post the Blue, Freestyle points. Not everyone is on the new point system.
There’s no way I can, I always got my points from WW recipe builder.
The link for the ingredients to open up in my WW app is genius! It works beautifully! I am looking forward to trying this with Thanksgiving leftovers.Â
Great!
Sounds delicious. So glad you’ve added the WW link.Â
Hello! I don’t see WW points on your recipes anymore. Am I missing something? I really valued that information. Thank you!
Please read my post
Gina, you are simply amazing!!! Loveeeeee the heck out this dish, so much flavor, filling and healthy..I swaped out the mixed vegetables and just used celery and carrots. I’m one of your biggest fans
Thanks😘
My first thought when I saw the new WW plan was “Oh NO! What about all my Skinny Taste recipes?? Gina, you are the best. Thanks for the link. As for WW., still deciding if it’s worth the effort to play their games…
You are easily my top go-to person for meal planning. I’m very excited that the link worked and pulls up the ingredients in my WW app. Thanks for your amazing work!
Does the personal points calculation link only work for USA ww members. I am from Canada and the link opens my ww app but does nothing.Â
My understanding is that the new program is not fully operational outside of the US. Poorly timed, IMO.
I’m so excited that you’re including links for easy tracking!!! Thank you!!!