Turkey and Sweet Potato Pot Pie with Flaky Biscuit Topping

By Marge Perry & David Bonom
This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.
  • Cuisine: American
  • Course: Dinner


  • Baking powder
  • Baking soda
  • Biscuit topping:
  • buttermilk
  • Carrot
  • Celery
  • cooked turkey
  • Dry White Wine
  • Egg yolk
  • Filling:
  • fresh thyme
  • frozen peas
  • ground black pepper
  • Low-sodium chicken broth
  • olive oil
  • onion
  • Salt
  • sweet potato
  • Unbleached all-purpose flour
  • unsalted butter


  1. Preheat the oven to 425F.
  2. For the filling, combine the sweet potatoes and oil in a bowl and toss to coat. Arrange potatoes in a single layer on an Anolon nonstick 11 x 17-inch cookie sheet
  3. Meanwhile melt the butter in a large nonstick skillet over medium heat. Add the onion, celery, carrot and thyme
  4. For the biscuit topping, combine the flour, baking powder, baking soda and salt in a bowl. Add the butter and using a pastry blender cut the butter into the flour until the mixture looks like coarse crumbs. Stir in the buttermilk until the flour is just moistened
  5. Bake until the biscuits are golden and the filling is bubbly, about 18-20 minutes. Let cool 10 minutes before serving.