Stuffing Crust Turkey Potpie Recipe
Stuffing Crust Turkey Potpie Recipe photo by Taste of Home
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Stuffing Crust Turkey Potpie Recipe

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4.5 11 12
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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
Featured In: Top 10 Potpie Recipes
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings


  • 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): 389 calories, 20g fat (9g saturated fat), 73mg cholesterol, 910mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 22g protein.


  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

Medium-Bodied White Wine

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

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MY REVIEW User ID: 6980978 214954
Reviewed Dec. 15, 2014

"This is the perfect recipe for Thanksgiving leftovers! We loved it. I used the vegetables that I had left from dinner (corn and green beans) and it was so yummy. I've already shared this recipe with friends and relatives."

danielleylee User ID: 4484886 125679
Reviewed Nov. 30, 2014

"I made this last night for my husband. We had all the ingredients leftover from Thanksgiving. My sister even makes a broccoli salad with fresh broccoli, red onion, sunflower seeds and dried cranberries so I threw one cup of the salad in the mix instead of just one cup of frozen broccoli. I also added some dried sage to the cheese mixture and had to swap out swiss and use provolone. It turned out pretty darn good. The cranberries added a nice twist and really made it feel like an all in one Thanksgiving dinner casserole."

beckbo User ID: 216298 114920
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."

ChristinaMS User ID: 3642424 183583
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!"

jo66 User ID: 6055005 198222
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."

littleav8r User ID: 7512752 212998
Reviewed Nov. 29, 2013

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

dflack628 User ID: 6932371 114917
Reviewed Nov. 28, 2013

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

badgerdoglover User ID: 5443086 196708
Reviewed Nov. 28, 2013

"How do you measure 1/4 cup of cream cheese when it comes in ounces?"

i_like_pie User ID: 1201160 183581
Reviewed May. 31, 2012

"I used mozzarella cheese because I had it on hand, and I used 1 cup of gravy with the same amount of cream cheese because we love gravy. I probably used more than 1 cup of broccoli, and I left off the butter drizzled on top. It was delicious."

woff253 User ID: 4511702 197036
Reviewed Dec. 30, 2011

"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!"

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