Chicken & stuffing picnic pie

Chicken & stuffing picnic pie

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(10 ratings)

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Cooking time

Prep: 35 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 8 - 10

Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (10)

kcalories
539
protein
27g
carbs
40g
fat
30g
saturates
14g
fibre
2g
sugar
2g
salt
2g

Ingredients

  • 600-650g/1lb 5oz-1lb 7oz skinless chicken breasts (about 5 breasts), each halved to make 2 thin breasts
  • 1 tbsp oil, plus extra for the tin
  • 170g pack breadcrumb stuffing mix (we used Paxo sage & onion)
  • 500g good-quality flavoured sausages (we used pork & leek)
  • 1 egg, beaten

For the pastry

  • 400g plain flour, plus extra for dusting
  • 100g butter, diced
  • 100g light suet

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Method

  1. Season the chicken breasts. Heat the oil in a frying pan over a high heat and brown the chicken very quickly on each side – you might need to fry these in batches. Don’t worry about cooking the chicken all the way through. Set aside.
  2. Set aside 2 tbsp of the stuffing mixture. Make up the rest using half the amount of water that the packet says.
  3. Make the pastry by tipping the flour into a food processor with 1 tsp salt. Add the butter and suet, and whizz to fine crumbs (or rub in with your fingers if you don’t have a food processor). With the motor running (or stir with a fork), dribble in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cover one-third while you roll out the rest to line an oiled, 20cm round springform or loose-bottomed tin.
  4. Spoon the stuffing into the base of the pie, packing down well and smoothing the top. Arrange the chicken pieces over, cutting to fit like a jigsaw puzzle to fill in any gaps. Squeeze sausagemeat from skins and press evenly over the top, then scatter over the reserved dry stuffing. Roll out the reserved pastry until big enough to cover the pie with an overlap. Brush the edge of the pie with egg, then lift on the pastry lid and press edges to seal before trimming and rolling down excess to thoroughly seal.
  5. Decorate by crimping the edges or pressing them with the prongs of a fork, then cut a little hole in the middle of the pastry to let steam escape. Brush all over with more egg (don’t throw the leftover egg away).
  6. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins. Brush all over again with egg and cook for another 10 mins. Cool in the tin, then thickly slice for a picnic or lunch. Or wrap well in cling film and freeze for up to 3 months.

Recipe from Good Food magazine, June 2012

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Comments

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Shanahan2014's picture

I love the look of this. It's such a pretty, pie. It looks like the type of thing you could make and literally LIVE OFF OF for days. :) Served room temperature with a cup of hot tea would work for me!

tanyah's picture
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I have made this 3 times now and frozen it once. Either way works well, you can't tell it has been frozen. A lot of the flavour comes down to the quality of sausagemeat so don't skimp on a good sausage! Same goes for stuffing. I have used paxo and a slightly posher stuffing mix and the latter was definitely a better flavour. Each time I have made it though it has been perfect - it really is incredibly easy to make the pastry is so well behaved you can hardly believe it. I have used both light and normal suet and can't tell the difference.
Should definitely be served with some kind of pickle to lubricate slightly!
It looks splendid out on a serving plate. Will be making this over and over.

karen66's picture

A layer of cranberry sauce under the top layer of pastry would make this a lovely festive Christmas pie!

mrscbishopwilton's picture

This was a delicious easy to prepare pie. The pastry was well behaved and cooked beautifully. I used Sainsbury's Toulouse Sausages and they were packed with flavour plus I sprinkled celery salt and cumin seeds on the pastry after egg washing for the last 10 minutes. A perfect summer pie.

Eliza's picture

A door stop of a pie, very large and heavy - which is very satisfying to serve. The pastry is delicious and the pie is kept moist from the sausage meat juices oozing down. A top recipe!

stormgirl's picture
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Easy to make and very impressive when it comes out of the picnic basket! I would however make my own stuffing and put a layer of wet stuffing on the top otherwise it does go a bit dry the day after making it. My husband suggested making a chicken stock with gelatine in it to act as a filling between the pastry and the meat which I might try next time I make it. Flavours were yummy but think a home made apple and cranberry stuffing would add to it and to the moistness. Pastry was superb. We had it for Valentine , watching Love Actually, under the stars at an outdoor cinema under the mountain in Cape Town with champagne so was spectacular and befitting for the occasion.

giddygannit's picture

Did you try your husbands suggestion with the chicken stock gelly filling? How did it go?

vivaves's picture
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Made this pie yesterday for today's buffet style New Year's lunch, and it was gorgeous! Looked very professional despite my ham-fisted attempts at crimping the pastry to seal. Lovely savoury flavours, moist and satisfying. I was worried that all that densely-packed meat wouldn't cook through within the allotted time, but my fears were unfounded. Lovely with pickles and salad.

june_finlay's picture

I made this for a centre peice for my birthday party food table...everyone loved it and thought i'd had caterers in! Love it!

loopygigglelips's picture

What a winner!!!!!

I don't generally make pies but this one sounded too good to resist. Pastry was easy, filling was tasty, it does tend to collapse a bit though when cutting into it.

dreamweaver's picture

i made this with another good food salad recipie the day before we went camping to take on holiday beacuse after unpaking we dont feel like cooking and this went down really well and plan to make this again wednesday :)

gower7's picture

i halved all the ingredients and made mine in a loaf tin, it came out fab and sliced much easier

terrimc's picture

ihave made this a few times, i have added spice to the stuffing mix and wild mushrooms it is a great Pie that you can add your own touch on.

leonam00's picture
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I can't wait for the chance to make this once, it sounds delicious, however why packet stuffing, why not simply making a simple stuffing from scratch, it's so easy and also more flavoursome. Also I find packet stuffing tends to give indigestion.

leonam00's picture
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I can't wait for the chance to make this once, it sounds delicious, however why packet stuffing, why not simply making a simple stuffing from scratch, it's so easy and also more flavoursome. Also I find packet stuffing tends to give indigestion.

lolly100's picture
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I made this today using left over chicken from a roast dinner & it was absolutely yummy! I halved the recipe & just used what there was of the left over chicken & cooked it in a normal pie dish for the stated time. I shall definitely be making this again! Fab! :)

ju6andtwentylegs's picture

Made this and took half to my parents as it is rather big! We loved it and so did my parents. It did fall apart a little, but perhaps I didn't press the chicken down enough. I did wonder whether to pour some gelatine down into pie so it holds it together better. May try it next time as I will definitely make again.

laineyw's picture

How about a layer of big field mushrooms - they would look good. Do you think you should cook them first otherwise too much juice would come out of them and make a soggy pie??

flinda's picture
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made this today, and it is gorgeous, looks hard but was easy and looked good, not dry at all. love the idea of a layer of mushrooms as suggested earlier. Going to make a couple to take on a family get together in summer.

Pynner's picture
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I usually cheat and use ready made short crust pastry for 'picnic' pies
but I am pleased I made the pastry as per the recipe - it was quick and easy to make and the finished pie looked and tasted great.

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