Chicken & stuffing picnic pie


  • 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
  • 400g plain flour, plus extra for dusting
  • 100g butter, diced
  • + 1 more ingredients
    • 100g light suet

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.

View full recipe at SpringPad


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