Sweet Potato-Topped Turkey Pot Pie

Recipe source: Better Homes and Gardens - October 2013 Make ahead: For faster preparation make the mashed sweet potato topping up to 2 days ahead and use purchased rotisserie chicken and canned chicken broth.

Photo by Pamela M.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Adapted from bhg.com

Ingredients

  • Sweet Potato Topping:

  • 2

    lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes

  • 2

    tsp. kosher salt

  • 3

    Tbsp. unsalted butter, melted

  • 1/4

    tsp. freshly grated nutmeg

  • Freshly ground black pepper

  • Turkey Filling:

  • 2

    Tbsp. unsalted butter

  • 2

    Tbsp. canola oil

  • 1

    large yellow onion, diced

  • 3/4

    cup diced celery

  • 3/4

    cup peeled and diced carrots

  • 1

    tsp. kosher salt

  • 3

    Tbsp. all-purpose flour

  • 1 1/2

    cups homemade chicken or turkey stock or canned low-sodium chicken broth

  • 1/2

    cup whipping cream or half-and-half

  • 2 1/2

    cups shredded roast turkey or chicken

  • 2

    Tbsp. finely chopped fresh flat-leaf parsley

  • 1

    Tbsp. finely chopped fresh sage

  • 1

    Tbsp. minced fresh thyme

Directions

1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F. 4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. Serve immediately.

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