Thanksgiving Leftover Turkey Pot Pie with Mashed Sweet Potato Topping

This turkey pot pie honors the bird -- it's loaded with chunks of meat in a creamy, rich sauce. 

Serves 6-8


1 tablespoon butter

1 cup diced yellow onions

1 cup diced peeled carrots

1 cup diced celery

3 cups whole milk

1/4 cup all-purpose flour

5-6 sage leaves, finely diced

1 medium sprig rosemary, finely diced

1/4 teaspoon each salt and freshly ground black pepper

3 cups cooked diced turkey meat

1 cup frozen peas

3 cups cooked mashed sweet potatoes (If they aren't already seasoned, then add 1/2 cup milk and 2 tablespoons butter to the mashed potatoes and heat a for a couple of minutes on the stove top.)


1. Preheat oven to 375 degrees F. Coat a large baking dish, such as a 10-12 inch round or an 11 X 7 rectangular dish with cooking spray. (You could also make individual pot pies in small dishes or large ramekins.)

2. In a large skillet over medium-high heat, melt butter. Add onions, carrots, and celery and saute 5-7 minutes, or until just tender. 

3. In a medium bowl, whisk milk and flour, until flour dissolves. Add herbs, salt, and pepper.

4. Add turkey to the vegetables. Add the milk-flour mixture. Stir occasionally until the sauce begins to thicken. Stir in the peas. Transfer to the prepared baking dish. Top with mashed potatoes, leaving about 1/2-inch space between the potatoes and the dish. Cook for 20-25 minutes, or until the sauce begins to bubble around the edges and the potatoes are lightly browned.