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:
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
