Chicken & stuffing picnic pie

Chicken & stuffing picnic pie

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(12 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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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 sausage (we used pork & leek)
  • 1 egg, beaten
    Eggs

    Egg

    egg

    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

    Butter

    butt-err

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

  • 100g light suet

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.

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Comments, questions and tips

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giddygannit
1st May, 2014
Did you try your husbands suggestion with the chicken stock gelly filling? How did it go?
vivaves
1st Jan, 2013
5.05
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
3rd Nov, 2012
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
31st Oct, 2012
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
dreamweaver
28th Oct, 2012
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
9th Sep, 2012
i halved all the ingredients and made mine in a loaf tin, it came out fab and sliced much easier
terrimc
18th Aug, 2012
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
leonam00
16th Aug, 2012
4.05
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
leonam00
16th Aug, 2012
4.05
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
15th Aug, 2012
5.05
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! :)

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