Stuffing Crust Turkey Pot Pie |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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:
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 longer or until heated through and lightly browned. Yield: 6 servings.
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