Back to Stuffing Crust Turkey Potpie

Print Options


Card Sizes

Stuffing Crust Turkey Potpie Recipe

Stuffing Crust Turkey Potpie Recipe

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. YIELD: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


  • 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.

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.

Reviews for Stuffing Crust Turkey Potpie

Sort By :

Average Rating
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."

Reviewed Nov. 29, 2013

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

Reviewed Nov. 28, 2013

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

Reviewed Nov. 28, 2013

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

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."

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!"

Loading Image