Chicken and Stuffing Picnic Pie Recipe
Enjoy the perfect picnic treat with this hearty Chicken and Stuffing Picnic Pie! Packed with tender chicken, savory ham or bacon, and a cheesy stuffing mix, encased in golden, flaky pastry.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 500g ready-made shortcrust pastry
- Flour, for dusting
- 300g cooked chicken breast, shredded
- 200g cooked ham or bacon, diced
- 150g stuffing mix, prepared according to package instructions
- 100g cheddar cheese, grated
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 egg, beaten, for egg wash
Instructions
- Preheat your oven to 200°C (180°C fan). Grease a 23cm springform cake tin and line the base with parchment paper. Roll out two-thirds of the pastry on a lightly floured surface to the thickness of a pound coin. Use it to line the tin, letting any excess hang over the edges.
- In a large bowl, combine shredded chicken, diced ham or bacon, prepared stuffing, grated cheddar cheese, and chopped parsley. Season with salt and pepper.
- Spoon the filling into the pastry-lined tin, pressing down gently. Roll out the remaining pastry to form a lid. Place it over the filling and press the edges together to seal. Trim any excess pastry. Brush the top of the pie with beaten egg for a golden finish.
- Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve the pie warm or cold, sliced into wedges.
Nutrition
- Calories: 480
- Sugar: 3g
- Sodium: 910mg
- Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg