Chicken & stuffing picnic pie

Chicken & stuffing picnic pie

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(16 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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8th Oct, 2017
Very easy. I made it with home-made sage and onion stuffing, it looked most impressive and was very well received.
16th Oct, 2016
I´m going to make this but wonder if anyone can suggest a good pickle to go with it? I thought at first, a cranberry/redcurrant affair but then possibly a red onion marmalade and then confused myself even further by thinking of sweetcorn relish or piccalilli! Have confused myself so if anyone has any clear thinking on this would be greatly appreciated! Thanks so much!
11th Nov, 2014
Chestnuts added to stuffing makes a great, tasty pie, I enjoy this, freezes well too...
5th May, 2014
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!
28th Apr, 2014
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.
23rd Oct, 2013
A layer of cranberry sauce under the top layer of pastry would make this a lovely festive Christmas pie!
mrscbishopwilton's picture
29th Jul, 2013
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.
2nd Jul, 2013
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!
16th Feb, 2013
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.
1st May, 2014
Did you try your husbands suggestion with the chicken stock gelly filling? How did it go?


28th Nov, 2016
Has anyone tried making this with gluten-free flour? I've made the original recipe and it was delicious but was considering making it for a party where they'll be gluten-free guests!
12th Dec, 2015
The recipe for Chicken & Stuffing pie says use light suet for the pastry. I could only find vegetable suet, would this be ok to use?. I thought perhaps the original suet would not be suitable. Thanks.
goodfoodteam's picture
18th Dec, 2015
Yes, vegetable suet is the best alternative. Since we published this recipe light suet doesn’t seem to be as available in the supermarket, as it was.
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