Chicken & stuffing picnic pie

Chicken & stuffing picnic pie

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(11 ratings)

Prep: 35 mins Cook: 1 hr, 15 mins

More effort

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

  • Freezable

Nutrition: per serving (10)

  • kcal539
  • fat30g
  • saturates14g
  • carbs40g
  • sugars2g
  • fibre2g
  • protein27g
  • salt2g
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  • 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 sausage (we used pork & leek)
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the pastry

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light suet


  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.

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Comments (26)

flinda's picture

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

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.

sallysellwood_27's picture

I made this last night for a jubilee picnic today. Pastry isn't my forte but this was pretty forgiving and the filling was great. I was a bit worried that I hadn't cooked the chicken enough but the recipe said not to worry so I didn't and it was fine and not too dry. I might make it again with a layer of mushrooms of something though. I made a pastry crown out of the offcuts to make it more jubilee-tastic, and the egg glaze made it lovely and golden.

cookingrocks's picture

@ Patrick If you're here in the US, then I think that the nearest equivalent would be either Stove-Top stuffing or Pepperidge Farm.

snelly24's picture

I made this for a BBQ last week. Not cheap to make but everyone enjoyed it although I found it a little too dry. I didn't push all the ingredients together enough so when I came to cut it it fell apart. Best eaten chilled after 24hrs or so. Will make again.

roastduck's picture

love to try this, what is in the stuffing ready mix?
need to improvise out in the colonies!


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