Turkey Pot Pie with Sweet Potato Crust

Q: Can I make a Turkey Pot Pie with Sweet potato crust using Thanksgiving or Sunday roast leftovers?

Yes — this recipe is built for leftovers. Use a mix of white and dark meat or add a tablespoon of butter to the filling if your turkey is very lean, and shred or dice to even pieces so the pie slices neatly. If you want a twist, try the curried variation (add 1–2 tbsp mild curry powder) or swap turkey for sautéed mushrooms and chickpeas to make a vegetarian pot pie.

Q: How do I prevent a soggy bottom with a sweet potato crust?

Drying the mashed sweet potato is the top tip — warm it gently on the stove or spread it on a tray to let steam evaporate before you mix the dough. Consider blind-baking the pressed crust for 8–10 minutes at 400°F (205°C) and use hot, thickened filling so the crust starts to set immediately; avoid overly watery fillings and add a bit more flour or a longer simmer if needed. If the edges brown too quickly, tent the pie with foil while the center finishes bubbling.

Q: What’s the best way to store and reheat leftover Turkey Pot Pie with Sweet Potato Crust?

Refrigerate covered for up to 3–4 days and freeze for up to 2 months (wrap well or freeze in an airtight container). Reheat from chilled in a 350°F (175°C) oven until the filling reaches 165°F (74°C) — about 20–30 minutes — which keeps the crust crisper than a microwave; if reheating from frozen, thaw overnight then bake. For single portions the microwave is fine for speed, then pop under a hot grill/broiler or in a toaster oven for a minute to revive the crust.

Q: Can I make the crust gluten-free or dairy-free, and will it change the texture?

Yes — swap in a 1:1 gluten-free flour blend for the all-purpose flour and add a little extra binder (a pinch of xanthan gum or an extra flax egg) if the dough feels fragile; oat flour can work but will be denser. For dairy-free, use neutral oil or vegan butter and unsweetened plant milk; the flavour will still be lovely but expect a slightly softer, less flaky finish, so chilling the crust well before baking helps it hold together. Blind-baking is especially useful with alternative flours to reduce sogginess.

Q: Is this Turkey Pot Pie with Sweet Potato Crust family-friendly and reasonably healthy?

Yes — a typical serving is roughly 480 kcal with about 28 g protein and 5–7 g fiber, making it a hearty, balanced family meal, especially when you bulk it with extra veg. To lighten it, use low-fat milk or unsweetened plant milk, reduce the butter to 1 tbsp, or increase the carrots/peas and cut the crust thickness slightly. Also watch the salt by using low-sodium stock and tasting as you season to suit your family’s needs.

My Favorite Turkey Pot Pie with Sweet Potato Crust Cozy Leftover Recipe

By Fia MartinezSeptember 23, 2025

0 (0 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Turkey Pot Pie with Sweet potato crust became my favorite leftover trick. I first made it after Thanksgiving. Oh my gosh, the sweet crust with savory filling won everyone over.

The main flavor is sweet savory balance. The crust adds silk and color. The filling is herby, creamy, and comforting.

Brief Overview

This twist borrows from classic pot pies. It nods to Thanksgiving and Comida De Navidad traditions in a cozy way.

Difficulty is medium. It takes about 1 hour 20 minutes total. Prep is 30 minutes active. Bake time is 35 45 minutes.

Yield makes one 9 inch pie. Serve six generous portions. Or cut into eight for smaller servings.

This recipe feels like a mashup of Pollo leftovers and roast turkey magic. It’s a brilliant leftover turkey recipes idea. Honestly, it turned my skeptical partner into a fan.

Main Benefits

Top benefit: better nutrition than pastry. Sweet potato adds fiber and beta-carotene. It’s a tasty way to sneak in veggies.

Perfect for holiday nights. Think Thanksgiving pot pie dinners. It also shines as cozy weeknight comfort or a warm Bocadillos style sharing dish.

What makes this recipe special is the crust. A sweet potato crust recipe gives color and subtle sweetness. It keeps the filling rich and flavorful.

Want gluten-free? Try a gluten-free sweet potato crust swap.

A quick stat: searches for leftover turkey recipes jump after holidays. So this is timely. My tip: dry the mash well.

Excess moisture ruins crust. That was my biggest learning moment. I overstuffed once and learned fast.

This section shows the vibe. It’s a savory pot pie with vegetables plus a playful crust twist. I’ll share more Recetas Paso A Paso and Recetas De Cocina style notes next.

Ready to see the ingredients? Let’s move on to the ingredients and assembly.

Ingredients & Equipment quick guide

Leftovers are the real holiday MVPs. I say that every year. This Turkey Pot Pie with Sweet potato crust proves it.

Main Ingredients

Sweet Potato Crust:

2 cups (450 g) cooked mashed sweet potato. Use firm, dry mash.
1 to 1 1/4 cups (125 155 g) all-purpose flour. Start with 1 cup .
2 tbsp (28 g) cold butter or neutral oil.
1 large egg (or 1 tbsp ground flax + 3 tbsp water).
3/4 tsp (4 g) salt; 1/4 tsp (0.5 g) black pepper. Quality tip: pick dry, roasted sweet potatoes. They mash smooth. Avoid watery tubers.

Turkey Filling:

2 tbsp (28 g) butter or olive oil.
1 medium yellow onion, diced ( 150 g ).
1 cup (130 g) carrots, diced.
3/4 cup (90 g) celery, diced.
2 cloves garlic, minced.
1/4 cup (30 g) flour for thickening.
2 cups (480 ml) low-sodium stock.
1/2 cup (120 ml) milk or half and-half.
3 cups (~450 g) cooked turkey.
1 cup (150 g) frozen peas.
1 tbsp fresh thyme; 2 tbsp parsley. Quality tip: use dark meat or mixed turkey. It keeps the filling rich.

I grew up turning Thanksgiving plates into pies. Honest, this is a top leftover turkey recipes winner.

Seasoning Notes

Essential spice mix: salt, black pepper, thyme. Add 1 tsp Dijon for brightness. Flavor enhancers: a pat of butter, 1/4 tsp nutmeg, splash of stock.

Aromatics: onion, garlic, parsley. Quick subs: no turkey? Use roast chicken or Pollo (rotisserie works). Want gluten-free? Try a gluten-free sweet potato crust with a 1:1 blend.

I love recipes that read like Recetas Paso A Paso notes. This one fits into Recetas De Cocina and even Comida De Navidad menus.

It pairs well with Bocadillos sides or a Thanksgiving pot pie spread. Try a savory twist for a savory pot pie with vegetables .

Equipment Needed

Essential tools: 9 inch (23 cm) pie dish, large skillet, mixing bowls. Alternatives: use a tart pan instead of pie dish.

A fork works for mashing. No food processor? Mix by hand. Pro tip: an instant read thermometer helps. Aim for 165° F ( 74° C) internal temp.

Cooking Method

Prep Steps Get your mise en place. Dice onion, carrots, and celery. Shred 3 cups turkey. Mash 2 cups cooked sweet potato until smooth. Measure flour and stock.

Save time by using rotisserie turkey. Use a food processor for the crust. Chill the press-in crust 15 30 minutes if you can.

Safety first: handle hot filling carefully. Use oven mitts and keep kids away from the oven.

step-by-step Process

Preheat oven to 400° F ( 205° C) . Heat a large skillet over medium.
Sauté onion, carrots, and celery in 2 tbsp butter. Cook 6– 8 minutes until soft.
Stir in 1/4 cup flour. Whisk in 2 cups stock. Simmer until sauce thickens.
Add milk, thyme, turkey, and peas. Heat until bubbly and thick.
Press sweet potato dough into a 9 inch dish. Spoon hot filling in.
Bake at 400° F ( 205° C) for 25– 35 minutes , until crust is golden and filling bubbles. Internal temp must reach 165° F ( 74° C) .

Look for visual cues. Vegetables should look translucent. Sauce must coat a spoon. Filling should bubble in the center. Crust should be golden on the edges.

Pro Tips Use a turn of a spoon to test thickness. If sauce runs, cook longer. Avoid excess moisture in the mash. That’s the number one crust fail.

Expert shortcuts: use cooked sweet potatoes from the fridge. Blind bake the crust 8– 10 minutes for a crisper base. Try a little smoked paprika for warmth.

Common mistakes to avoid: adding too much flour to the crust. Pressing the dough too thin. Using cold filling straight from the fridge.

make-ahead options: prepare filling a day ahead. Chill separately from the crust. Assemble and bake the next day. Let it rest 10– 15 minutes before slicing.

I’ve turned Thanksgiving leftovers into this dish more times than I can count. It’s like comfort food and clever recycling.

This is perfect for Recetas Paso A Paso and Recetas De Cocina lovers. It pairs well with a salad and suits Comida De Navidad or casual bocadillos nights.

Try swapping turkey for pollo for another favorite. For gluten-free lovers, use a gluten-free sweet potato crust and enjoy a savory pot pie with vegetables or a Thanksgiving pot pie twist.

Turkey Pot Pie with Sweet vibes? Absolutely.

Recipe Notes: quick thoughts

Oh my gosh, I love this one. I call it Turkey Pot Pie with Sweet potato crust when I'm texting friends.

It’s cozy and forgiving. Think Thanksgiving pot pie made fresh. Leftover turkey recipes win here. I once turned last year’s Comida De Navidad leftovers into this.

No regrets.

Serving Suggestions

Serve in slices or as individual portions. A crisp green salad cuts through richness. Roasted Brussels sprouts or sautéed green beans work great.

For drinks, try a medium Pinot Noir or spiced apple cider. For casual eats, make mini versions as Bocadillos. If you prefer Pollo instead of turkey, swap cooked chicken for a similar vibe.

Storage Tips

Cool the pie fully before storing. Refrigerate covered up to 3 days. For longer keep, freeze portions in airtight containers.

Reheat from frozen in a low oven. Warm at 350° F ( 175° C) until bubbling. Always check filling reaches 165° F ( 74° C) before serving.

Variations

Make it vegetarian by swapping turkey for mushrooms and chickpeas. That turns it into a savory pot pie with vegetables.

Want gluten-free? Use a gluten-free sweet potato crust blend. I tested a gluten-free sweet potato crust and it worked well with an extra binder.

For spice fans, add a touch of curry for a different twist.

Nutrition Basics

Per serving this pie is roughly 480 calories. It offers around 28 grams protein. Sweet potato adds fiber and vitamin A.

The turkey gives lean protein. Overall, it’s balanced comfort food. Simple swaps lower fat and calories.

Recetas Paso A Paso lovers, this is easy to follow. Recetas De Cocina fans will appreciate the clear steps. If you adore a good sweet potato crust recipe, this delivers color and flavor.

I’ll be honest. The crust can be fiddly. Dry the mash first. Chill the dough for 15– 30 minutes for best results. Little patience pays off.

Final thought: this dish turns leftovers into a hero. Try it, tweak it, make it yours. You got this.

Frequently Asked Questions

Can I make a Turkey Pot Pie with Sweet potato crust using Thanksgiving or Sunday roast leftovers?

Yes this recipe is built for leftovers. Use a mix of white and dark meat or add a tablespoon of butter to the filling if your turkey is very lean, and shred or dice to even pieces so the pie slices neatly.

If you want a twist, try the curried variation (add 1 2 tbsp mild curry powder) or swap turkey for sautéed mushrooms and chickpeas to make a vegetarian pot pie.

How do I prevent a soggy bottom with a sweet potato crust?

Drying the mashed sweet potato is the top tip warm it gently on the stove or spread it on a tray to let steam evaporate before you mix the dough. Consider blind baking the pressed crust for 8 10 minutes at 400°F (205°C) and use hot, thickened filling so the crust starts to set immediately; avoid overly watery fillings and add a bit more flour or a longer simmer if needed.

If the edges brown too quickly, tent the pie with foil while the center finishes bubbling.

What’s the best way to store and reheat leftover Turkey Pot Pie with Sweet Potato Crust?

Refrigerate covered for up to 3 4 days and freeze for up to 2 months (wrap well or freeze in an airtight container). Reheat from chilled in a 350°F (175°C) oven until the filling reaches 165°F (74°C) about 20 30 minutes which keeps the crust crisper than a microwave; if reheating from frozen, thaw overnight then bake.

For single portions the microwave is fine for speed, then pop under a hot grill/broiler or in a toaster oven for a minute to revive the crust.

Can I make the crust gluten-free or dairy-free, and will it change the texture?

Yes swap in a 1:1 gluten-free flour blend for the all-purpose flour and add a little extra binder (a pinch of xanthan gum or an extra flax egg) if the dough feels fragile; oat flour can work but will be denser.

For dairy-free, use neutral oil or vegan butter and unsweetened plant milk; the flavour will still be lovely but expect a slightly softer, less flaky finish, so chilling the crust well before baking helps it hold together. Blind baking is especially useful with alternative flours to reduce sogginess.

Is this Turkey Pot Pie with Sweet Potato Crust family friendly and reasonably healthy?

Yes a typical serving is roughly 480 kcal with about 28 g protein and 5 7 g fiber, making it a hearty, balanced family meal, especially when you bulk it with extra veg.

To lighten it, use low-fat milk or unsweetened plant milk, reduce the butter to 1 tbsp, or increase the carrots/peas and cut the crust thickness slightly. Also watch the salt by using low-sodium stock and tasting as you season to suit your family’s needs.