This turkey mashed potato pot pie began as a way to use up Thanksgiving leftovers and became a weeknight favorite. I first made it the winter after a holiday when the refrigerator had more cooked bird than anyone could reasonably eat on sandwiches. The combination of tender turkey, fragrant herbs, sweet potato mash and a thick, savory gravy felt instantly comforting. The first time I served it, my partner declared it better than the original meal because it brought everything into one warming, sliceable dish that reheated beautifully the next day. The texture is what makes this version special. The filling is silky and glossy from a cornstarch-thickened broth that clings to the turkey and vegetables, while the sweet potato topping provides a lightly sweet contrast and creamy mouthfeel. The shallots and fresh herbs add an aromatic lift so the whole dish never feels heavy. Whenever I make this, the kitchen smells like Sunday dinner and people tend to linger at the table a little longer.

Ingredients

• Sweet potatoes (1 pound): Choose firm, orange-fleshed sweet potatoes for a naturally sweet, creamy topping. Peel and cut into 1-inch pieces for even cooking. Brands do not matter here but look for potatoes without soft spots.
• Kosher salt: Used for boiling and seasoning. Kosher salt measures differently than table salt so stick to the recipe amounts for balanced seasoning.
• Sour cream or full-fat plain yogurt (1/4 cup): Adds richness and tang to the mash. Use Greek yogurt for a thicker texture. For dairy-free, substitute plain soy or coconut yogurt but expect a slight flavor shift.
• Cooked turkey breast (2 1/2 cups, about 1 pound): Chop into 1/2-inch pieces for even bites. Leftover roasted turkey works best for flavor; rotisserie turkey is a convenient shortcut.
• Olive oil (1/2 tablespoon) and shallot (1 large): The shallot provides a sweet, gentle onion flavor when softened in oil; use a small yellow onion if you do not have shallots.
• Fresh herbs (parsley 2 tbsp, thyme 2 tbsp, sage 2 tbsp): Fresh herbs make a noticeable difference compared with dried. Chop finely and add early to release their aromatics into the filling.
• Celery (2 stalks) and frozen peas and carrots (4 ounces): These provide texture and color. Frozen veg simplifies prep while maintaining good flavor and nutrients.
• Turkey or chicken broth (2 2/3 cups): Use low-sodium if you want more control over salt. Broth is the base of the gravy and determines overall seasoning.
• Cornstarch (2 tablespoons) mixed with 2/3 cup broth: Creates a clear, glossy thickening without floury taste. Mix thoroughly to avoid lumps.
• Black pepper and additional kosher salt: Adjust to taste, remembering the broth and turkey already contribute sodium.

Instructions

Cook the potatoes: Place the sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt, bring to a boil and cook for 16 to 18 minutes until tender when pierced with a fork. Drain well to avoid watery mash. Mash the topping: Return potatoes to the warm pan, add 1/4 teaspoon kosher salt and 1/4 cup sour cream or yogurt. Mash with a potato masher to a creamy but slightly textured consistency. Keep covered to stay warm while you finish the filling. Preheat and prepare pan: Preheat the oven to 375F and position a rack in the center. Choose a deep 9 x 9-inch baking dish or individual 8-ounce ramekins for single servings. A sheet pan under the dish catches any bubbling over. Sauté aromatics and veg: Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the chopped shallot, parsley, thyme and sage and cook 2 to 3 minutes until softened. Add chopped celery and continue cooking 4 to 5 minutes until the vegetables are tender. Build the filling: Add the frozen peas and carrots, chopped turkey, 2 cups of the broth, 1/4 teaspoon salt and a generous grind of black pepper. Bring the mixture to a boil, then reduce to medium-low and simmer 8 to 10 minutes to meld flavors. Thicken the gravy: Whisk 2 tablespoons cornstarch into 2/3 cup cold broth until smooth. Stir this slurry into the simmering turkey mixture and cook 3 to 4 minutes over medium-low, stirring constantly, until thickened and glossy. Remove from heat. Assemble and bake: Transfer the filling to your baking dish, spreading evenly. Spoon the mashed sweet potatoes over the top and smooth or create peaks for color. Bake on a sheet pan for 20 minutes until heated through, then broil 2 to 3 minutes to add golden color to the topping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers or freeze the filling separately from the topping for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake covered at 350F until warmed through about 20 to 30 minutes; uncover and broil briefly to refresh the topping texture. Avoid microwave reheating for larger portions because the topping can turn gummy; small individual portions reheat fine in a microwave for 1 to 2 minutes.

Ingredient Substitutions

If you do not have sweet potatoes, use russet or Yukon gold potatoes for a more traditional savory topping; increase the sour cream to 1/3 cup for extra creaminess. For dairy-free, substitute full-fat coconut yogurt or a plain, unsweetened soy yogurt and add 1 tablespoon of olive oil to the mash to enrich texture. Swap turkey for cooked chicken or shredded beef, and replace the peas and carrots with a medley of frozen corn and green beans for variety.

Serving Suggestions

Serve this with a simple green salad dressed with lemon and olive oil to cut through the richness. A side of roasted Brussels sprouts or steamed green beans with toasted almonds complements the sweet potato and herb flavors. Garnish with a sprinkle of chopped fresh parsley and a crack of black pepper for presentation. For special occasions, portion into individual ramekins and serve on a wooden board for an inviting look.

Seasonal Adaptations

In autumn, roast the sweet potatoes with a drizzle of maple syrup and a pinch of cinnamon before mashing for a warming seasonal twist. In spring, lighten the filling by adding fresh peas and asparagus tips with lemon zest. Holiday leftovers work beautifully: add chopped roasted root vegetables and a splash of cranberry sauce to echo seasonal flavors.

Meal Prep Tips

Prepare the filling two days ahead and chill in the refrigerator; when ready to serve, reheat gently in a skillet, then transfer to the baking dish and add the warm mashed topping. Alternatively, freeze single portions in oven-safe ramekins; bake from frozen at 375F until the center reaches 165F, covering with foil for the first portion of baking time to prevent over-browning.

This recipe is a satisfying way to turn leftover turkey into a comforting family meal. Make it your own by adjusting herbs and vegetables, and enjoy the way it brings people together around a warm, sliceable dish.