Stuffing Crust Turkey Pot Pie

By TrayH

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 stuffing
• 3 to 4 tablespoons chicken broth
• 1/4 cup PHILADELPHIA® 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

Details

Adapted from tasteofhome.com

Preparation

Step 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.

* In a large bowl, beat cream cheese and gravy until smooth.

* Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.

* 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.