Chicken Stuffing Picnic Pie Recipes

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CHICKEN AND STUFFING PIE



Chicken and Stuffing Pie image

This is a wonderful recipe to have on hand when turkey and chicken leftovers begin to crowd your refrigerator...during the holiday season or at any other time. Thanks to the stuffing crust, this pie's easy to make, and it's pretty to serve with its colorful meat and vegetable filling.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

CRUST:
1 package (8 ounces) herb seasoning stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 large egg, beaten
FILLING:
2 tablespoons all-purpose flour
1 can (4 ounces) mushroom stems and pieces, drained and liquid reserved
1/2 cup chopped onion
1 tablespoon butter
1 jar (12 ounces) chicken gravy
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3 cups cubed cooked chicken
1 cup fresh or frozen peas
2 tablespoons diced pimientos
1 tablespoon dried parsley flakes
4 ounces sliced Colby or American cheese

Steps:

  • In a small bowl, combine crust ingredients; press into a greased 10-in. pie plate and set aside. In a small bowl, combine flour and mushroom liquid until smooth; set aside. , In a large saucepan, saute mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat through; pour into stuffing crust. , Bake, uncovered, at 375° for 20 minutes. Cut cheese slices into strips; arrange in a lattice design on pie. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 569 calories, Fat 29g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 2654mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN & STUFFING PICNIC PIE



Chicken & stuffing picnic pie image

Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion

Provided by Sarah Cook

Categories     Main course

Time 1h50m

Number Of Ingredients 8

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

Steps:

  • 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.
  • Set aside 2 tbsp of the stuffing mixture. Make up the rest using half the amount of water that the packet says.
  • 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.
  • 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.
  • 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).
  • 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.

Nutrition Facts : Calories 539 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium

CHICKEN POT PIE (STUFFING TOPPING)



Chicken Pot Pie (Stuffing Topping) image

This is a quick, delicious, one pan, complete meal that is really delicious and easy to make. Prep time includes cooking chicken.

Provided by momma213

Categories     Savory Pies

Time 1h45m

Yield 1 13 by 9 pan, 6-12 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts
2 (6 ounce) boxes stove top chicken flavor stuffing mix
2 (15 ounce) cans mixed vegetables, drained
2 cups chicken stock, saved from boiling chicken
2 (10 ounce) cans cream of chicken soup

Steps:

  • Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
  • Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
  • Pour into 9 by 13 inch pan.
  • Pour drained mixed vegetables over chicken.
  • Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
  • Spread stuffing over top of mix vegetables.
  • Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
  • Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.

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