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Stuffing Crust Turkey Pot Pie

Stuffing Crust Turkey Pot Pie
Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.—Tamara Furda, Naperville, Illinois
6 ServingsPrep: 35 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Stuffing Crust Turkey Pot Pie (continued)

Directions (continued)

  • 20-25 minutes longer or until heated through and lightly browned.
  • Yield: 6 servings.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013