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Stuffing Crust Turkey Pot Pie Recipe

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Stuffing Crust Turkey Pot Pie Recipe

Prep: 35 min. Bake: 20 min.

Yield: 6 Servings

35 20 55

Ingredients

2 cups cooked cornbread stuffing
3 to 4 tablespoons chicken broth
1/4 cup cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup French-fried onions, optional

Directions

In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-15 minutes or until lightly browned.
In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes longer or until heated through and lightly browned. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without French-fried onions) equals 389 calories, 20 g fat (9 g saturated fat), 73 mg cholesterol, 910 mg sodium, 30 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Stuffing Crust Turkey Pot Pie in Taste of Home November 2011, p71

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Stuffing Crust Turkey Pot Pie (2)

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Stuffing Crust Turkey Pot Pie

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Reviewed on Dec. 30, 2011 by woff253

Made double batch - one for my family and one for my neighbors - rave reviews all around. I changed the recipe a little: Because of hubby's dairy allergies, I left out the swiss cheese and the cream cheese, and added 1/2 onion, 1 diced carrot, 1 stalk celery sliced thin, a little more gravy, and sprinkled a little cheese on 1/2 the top instead of fried onions. YUM!