Turkey and Stuffing Pie (Sub Chicken Too!)

Gluten Free

I know the turkey hasn’t even been carved yet but inevitably there’s going to be some leftovers. Okay, for some you might have A LOT of leftovers. Here’s an idea for leftovers. This turkey and stuffing pie is amazing! Drooling yet?

turkey and stuffing pie

Fine! These other ideas aren’t too bad either:

leftover turkey

L-R: Turkey and Cranberry Sandwiches, Turkey Club Wrap, Slow Cooker Open Faced Sandwich

But I do urge you to try this turkey and stuffing pie. It’s delicious! It’s also incredibly simple! Just open a box and some cans and you are good to go. We used brands you can find at your local health food store to make it a lot better for you (but still easy!) to make. You can go the traditional route or go all out like we did. It’s up to you.

turkey and stuffing casserole

And don’t forget that you can also sub some chicken for turkey.

chicken and stuffing casserole

Turkey and Stuffing Pie (Sub Chicken Too!)

Yield: 6 servings


  • 4 boneless skinless chicken breasts, cooked
  • 1 cup chicken broth
  • 1⁄2 cup butter, melted
  • 1 10.5oz can cream of mushroom soup (can substitute gluten free, reduced fat or organic)
  • 1 10.5oz can cream of chicken sou (can substitute gluten free, reduced fat, or organic)
  • 2 cups (6 oz box) stuffing mix (can use gluten free, organic or your favorite brand or flavor)


  1. Preheat oven to 350 degrees. Lightly grease a pie pan.
  2. Sprinkle half the stuffing mix evenly over the bottom of the pie pan.
  3. In a small bowl mix together the chicken, chicken broth, butter, and soup. Spread the chicken mixture evenly in the pan. Sprinkle the remaining stuffing evenly over the top of the chicken.
  4. Bake at 350 degrees for 25-30 minutes or until mixture is bubbly and stuffing is lightly browned on top.
  5. Remove from oven, let stand for five minutes before serving.

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