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Chicken and Stuffing Pie

I still had some leftover chicken that I needed to use up and so I decided to make a tasty stuffing pie for our tea tonight.

I love chicken. I love stuffing. I love pie.

The three together is, well . . . quite exceptionally good!

There is no crust. The stuffing is the crust. You can use stuffing crumbs, dry bread crumbs, crushed croutons . . . whatever.

It may not look like much . . . but trust me when I say, looks are very deceiving here. This is fabulous.

Especially when you top if with some creamed peas and carrots. This was just like a pot pie, except a LOT easier.

Delicious. Purely and simply delicious.

*Chicken and Stuffing Pie*
Serves 4
Printable Recipe

This may not look like much, but this is absolutly delicious!

2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked chicken
To serve:
Creamed peas and carrots (optional)

Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.

Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the chicken. Mix well. Spread this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until set and lightly browned.

Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.

*Creamed Peas and Carrots*
Serves 4
Printable recipe

Delicous served over crackers, biscuits, toast, fish cakes or my tasty Chicken Stuffing Pie.

2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)

Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.

I've another tasty offering over in Oak Cottage today, Grandma's Fruit Cobbler!
Marie Rayner
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  1. Well I think it looks pretty tasty! Like an 'inside out' chicken pot pie! And I love really had me at stuffing ;)

  2. that looks so good,, I've never saw this before,,yummo! Night night,, goodmorning,,( you just got up and I'm just going to bed its after midnight)

  3. Wow.....just when I had a chicken pie on my mind, I accidently stumbled upon your post and totally love this recipe.
    The pictures are making my droooool !!!
    Wanna try it out tonight itself.
    You have a lovely space here.
    Thanks for sharing.

    Cheers !! :-)

  4. Even though I am a "chicken mother" to my three hens now, I STILL love a roast chicken with stuffing your pie looks wonderful, and I like the fact that is has not pastry crust too!

  5. Chicken..stuffing..pie..thats the stuff dreams are made of!! And although im a massive pastry addict I like the fact this is crustless as i could eat more without feeling as guilty :) and i could always chuck it in a crust for the fun of it anyway! Gorgeous recipe, right up my street and its being filed away for when a comfort food craving strikes!

  6. Marie, We've had left-over chicken for three days now and still haven't finished it all. Your timing is perfect. Will try it. xo Jenny

  7. You are a woman after my own heart. This would be my idea of a Sunday night dinner.


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