<\/noscript> Turkey Pot Pie with Sweet Potato Topping<\/h2>\nAs 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.<\/p>\n
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<\/noscript><\/p>\nThis healthy pot pie is a complete meal in one. Loaded with veggies, fresh herbs, and turkey, it\u2019s 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.<\/p>\n
Are turkey pot pies good for you?<\/h2>\n Pot pie can be good for you \u2013 it all depends on the recipe! My healthy turkey pot pie<\/strong> is made without crust and it\u2019s loaded with vegetables \u2013 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.<\/p>\nPlus, you can bake this pot pie in 8-ounce ramekins for easy portion control or make it in one pie dish or 9\u00d79-inch casserole. One serving is under 350 calories<\/strong> and if you\u2019re 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\u2019s a snapshot of the ingredients.<\/p>\n <\/p>\n
<\/noscript><\/p>\nTurkey Pie Ingredients:<\/h2>\n\nMashed Sweet Potatoes<\/strong>: Sweet potatoes, sour cream, salt<\/li>\nCooked Turkey Breast <\/strong><\/li>\nHerbs<\/strong>: Parsley, thyme, sage<\/li>\nVegetables<\/strong>: Celery, shallot, frozen peas and carrots<\/li>\nSauce<\/strong>: Chicken or turkey broth, cornstarch, salt, and pepper<\/li>\n<\/ul>\nHow to Make Turkey Pot Pie with Mashed Sweet Potatoes<\/h2>\n Here\u2019s what you\u2019ll need to do to make this easy turkey pot pie:<\/p>\n
\nMashed Sweet Potatoes<\/strong>: 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.<\/li>\nVegetables<\/strong>: To cook the vegetables, saut\u00e9 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.<\/li>\nSauce:<\/strong> Mix the cornstarch and 2\/3 cup broth and add to the turkey mixture. Cook for a few minutes until thickened.<\/li>\nAssemble<\/strong>: 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.<\/li>\n<\/ol>\nHow to Store, Freeze, and Reheat Pot Pie<\/h2>\n 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.<\/p>\n
Variations:<\/h2>\n\nSub Yukon gold or Russet potatoes<\/strong> for sweet potatoes<\/li>\nSwitch out the turkey for leftover or rotisserie chicken<\/strong>.<\/li>\nMake a vegetarian pot pie<\/strong> by using vegetable broth, omitting the turkey, and adding extra veggies.<\/li>\nFor gluten-free pot pie<\/strong>, double check that your cornstarch is gluten-free or swap it for arrowroot.<\/li>\nMake this dairy-free<\/strong> by using vegan sour cream or yogurt instead.<\/li>\n<\/ul>\n <\/p>\n
<\/noscript> <\/noscript> <\/noscript><\/p>\nMore Turkey Recipes You\u2019ll Love:<\/h2>\n\n
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Turkey Mashed Potato Pot Pie<\/h2>\n \nSP<\/span><\/span>\n<\/p>\n\n337<\/span> Cals<\/span><\/span> \n37.5<\/span> Protein<\/span><\/span> \n33<\/span> Carbs<\/span><\/span> \n6.5<\/span> Fats<\/span><\/span>\n<\/p>\n\n
Prep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span> 10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis Turkey Mashed Sweet Potato Pot Pie screams comfort food! A delicious way to use up your Thanksgiving leftovers.<\/span><\/p>\n\n
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\n1<\/span> pounds<\/span> sweet potatoes<\/span>, peeled and diced 1-inch<\/span><\/li>\nkosher salt<\/span><\/li>\n1\/4<\/span> cup<\/span> sour cream or full-fat plain yogurt<\/span>, *see notes for dairy-free<\/span><\/li>\n2 1\/2<\/span> cups<\/span> chopped cooked turkey breast<\/span>, skin removed (about 1 pound)<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> olive oil<\/span><\/li>\n1<\/span> large shallots<\/span>, chopped<\/span><\/li>\n2<\/span> tbsp<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh sage<\/span><\/li>\n2<\/span> celery stalks<\/span>, chopped<\/span><\/li>\n4<\/span> ounce<\/span> frozen peas and carrots<\/span><\/li>\n2 2\/3<\/span> cups<\/span> turkey or chicken broth<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nblack pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> cornstarch<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPlace 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.<\/p>\n<\/li>\n
\nDrain, and return to saucepan, add 1\/4 teaspoon salt, sour cream and mash with a potato masher, keep covered.<\/p>\n<\/li>\n
\nPreheat oven to 375F with a rack in the center.<\/p>\n<\/li>\n
\nHeat 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.<\/p>\n<\/li>\n
\nAdd the celery and cook until the vegetables are soft, about 4 to 5 minutes.<\/p>\n<\/li>\n
\nAdd 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.<\/p>\n<\/li>\n
\nMeanwhile 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.<\/span><\/p>\n<\/li>\n\nRemove 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.<\/p>\n<\/li>\n
\nPlace the mashed sweet potatoes over the turkey filling.<\/p>\n<\/li>\n
\nBake on a sheet pan 20 minutes, until heated through then finish under a broiler 2-3 minutes for extra color.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n