Sweet Potato Topped Turkey Pot Pie

Sweet Potato Topped Turkey Pot Pie

I saw this recipe in Better Homes and Gardens magazine last month and I had to give it a try.

The picture they showed was absolutely gorgeous (as always) and the recipe looked doable. And I loved that it was crustless – I just subbed the 3 tbsp of flour for gluten free flour and ta da – now I can enjoy it too!

Sweet Potato Topped Turkey Pot Pie

This is the perfect recipe for the day after Thanksgiving.

You can use leftover sweet potatoes or regular mashed potatoes for the top and leftover turkey, chicken or probably even ham.

Sweet Potato Topped Turkey Pot Pie

Here’s the time break down:

15 minutes to boil and mash the sweet potatoes
20 minutes to make and simmer the filling (if using pre cooked meat)
20 minutes to bake


Sweet Potato Topped Turkey Pot Pie

Sweet Potato Topped Turkey Pot Pie


    Sweet Potato Topping
  • 2 pounds sweet potatoes (about 3-4 large ones) peeled and cut into 1-inch cubes
  • 2 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1/4 tsp freshly grated nutmeg
  • Freshly ground pepper
  • Filling
  • 2 tbsp unsalted butter
  • 2 tbsp canola oil
  • 1 large onion, diced
  • 3/4 cup diced celery
  • 3/4 cup peeled and diced carrot
  • Salt
  • 3 tbsp all-purpose flour
  • 1 & 1/2 cups chicken or turkey stock or canned low-sodium chicken broth
  • 1/2 cup whipping cream, half-and-half, or light cream
  • 2 & 1/2 cups shredded roast turkey or chicken
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp finely chopped fresh sage (or dried)
  • 1 tbsp minced fresh thyme (or dried)


    Sweet Potato Topping
  1. In a saucepan combine the sweet potatoes, 1 tsp of the salt and enough water to cover them by 1 inch. Cover partially.
  2. Bring to boil over medium-high heat. Reduce the heat to medium. Simmer until the potatoes are fork tender, about 10 minutes.
  3. Drain potatoes; return to the warm pan.
  4. Using a potato masher, mash potatoes.
  5. Stir in melted butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper.
  6. Set aside. Position a rack in center of oven. Preheat oven to 400 degrees F.
  7. Turkey Filling
  8. In a large saucepan melt butter with the oil over medium heat.
  9. Add onion, celery, and carrot. Cook and stir, about 2 minutes.
  10. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes.
  11. Sprinkle the flour over vegetables. Stir to combine.
  12. Slowly stir in the stock. Simmer, stirring occasionally, until smooth and thickened, about 2 minutes.
  13. Stir in cream and bring to a simmer.
  14. Add the turkey (or other meat), parsley, sage, and thyme. Stir to combine and simmer for 5 minutes.
  15. Remove from the heat.
  16. Spoon the filling into a 2 1/2-to 3-qt. rectangular baking dish (3 qt is a 9 x 13 inch pan). Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes.

Recipe adapted from BH&G.


If you happen to have a lot of left over sweet potatoes, we have a recipe for sweet potato raisin pecan cookies, see it here, that only needs 1/2 cup  of sweet potatoes.

Sweet Potato Topped Turkey Pot Pie

name tag 2 11_18

18 Responses to “Sweet Potato Topped Turkey Pot Pie”

  1. Shannon {Cozy Country Living} — November 19, 2013 at 10:02 am

    Beth these look great! A great after Thanksgiving Day meal to use up that left over turkey:)

  2. Ash-foodfashionparty — November 19, 2013 at 11:58 am

    Looks so nice, what a neat way to serve up turkey leftovers..yum.

    • The First Year Blog — November 19, 2013 at 7:38 pm

      So easy too! Thanks for coming by Ash!

  3. Nancy P.@thebittersideofsweet — November 19, 2013 at 12:54 pm

    This sounds amazing and I bet would be perfect for all of those Thanksgiving leftovers!

  4. Heather @ French Press — November 20, 2013 at 10:36 am

    this looks fabulous! I love the topping!

    • The First Year Blog — November 20, 2013 at 5:38 pm

      Thanks friend!

  5. Samantha @ Five Heart Home — November 23, 2013 at 10:59 am

    This is brilliant, Beth…what a creative, delicious way to use up thoseThanksgiving leftovers! Pinning and I can’t wait to try it! :)

    • The First Year Blog — November 23, 2013 at 12:07 pm

      I hope you have some leftovers so you can make this!

  6. yagottahave — November 23, 2013 at 4:30 pm

    This sounds amazing–gonna have to try these! Thanks for the recipe.

    • The First Year Blog — November 23, 2013 at 5:42 pm

      You are very welcome!

  7. Jennie — November 25, 2013 at 11:39 am

    This looks yummy! A perfect thanksgiving leftover dinner idea! I would love if you would come linkup with me today!

    • The First Year Blog — November 25, 2013 at 6:05 pm

      I will Jennie!

  8. Karen Goodman — November 25, 2013 at 9:31 pm

    I saw you linked up this recipe at 52 Mantels linky party last week. It would be perfect for my new link party posted today which features turkey recipes. I hope you’ll stop by and post it along with any other turkey recipes you have. You can find the party here:


  9. Erin @ The View From 510 — November 26, 2013 at 11:10 am

    Yum! How perfect for leftovers! I’d love for you to share this recipe with Life Created link party! This week”‘so party is now live :)


    • The First Year Blog — November 26, 2013 at 4:36 pm

      I’ll come by Erin!

  10. Karen Goodman — December 1, 2013 at 9:36 am

    Congratulation! I’ve featured your recipe on Future Expat’s Required Ingredient Recipe Turkey party! I think this is a brilliant idea for using up leftovers after Thanksgiving, but also worth making it from scratch too!

    You can see it here: http://futureexpat.com/2013/12/required-ingredient-garlic/

    Thanks for linking up and I hope you’ll add your garlic recipes to today’s party.

    • The First Year Blog — December 1, 2013 at 3:23 pm

      Thanks Karen!


  1. Pingback: Required Ingredient Recipe Link Party - Garlic | Future Expat

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