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

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
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
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) 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.


  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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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."

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."

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."

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!"

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."

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