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Stuffing Crust Turkey Pot Pie Recipe
Stuffing Crust Turkey Pot Pie Recipe photo by Taste of Home

Stuffing Crust Turkey Pot Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 2 cups cooked corn bread 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

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.

Directions

  1. 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.
  2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
  3. In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes or until heated through and lightly browned. Yield: 6 servings.
Originally published as Stuffing Crust Turkey Pot Pie in Taste of Home November 2011, p71

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.

Medium-Bodied White Wine

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

Reviews for Stuffing Crust Turkey Pot Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 2, 2014

We loved this! MY husband wants it so he can take the leftovers to work again, because they made a big deal over it. I also substituted vegetables with what I had on hand. We make a sausage dressing and I used that and it was delicious.

MY REVIEW
Reviewed Dec. 3, 2013

I made this with leftover green bean casserole instead of broccoli and used cheddar cheese since that was what I had on hand. An excellent way to use up those Thanksgiving dinner leftovers!

MY REVIEW
Reviewed Nov. 29, 2013

Excellent!!! Everyone raved about it. The flavors blend so well in this dish. I used fresh broccoli (I cooked them) but next time I would add a little more than a cup. You could add carrots, green beans etc, if broccoli is not your favorite. This is definitely a keeper.

MY REVIEW
Reviewed Nov. 29, 2013

How long can you store this in the refrigerator before baking it?

MY REVIEW
Reviewed Nov. 28, 2013

badgerdoglover, 1/4 cup is about 1 oz. of cream cheese.

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