Pork and Chicken Picnic Pie

A light summer take on the traditional hand-raised pie. Follow our recipe for this richly-flavoured, chicken and pork picnic pie, wrapped in a crisp pastry crust. Perfect for any outdoor feast, from garden BBQs to picnics in the wild.

Main courses
picnic pie recipe
  • Preparation time 40 mins (prep. time)
  • Cooking time 70 to 90 mins (cooking time)
  • Serves 1 pie, 10 portions



  • 500g plain flour
  • 125g lard
  • 125g butter
  • 2 eggs beaten
  • salt and pepper
  • 150g sage and onion stuffing mix
  • 2 cooked chicken breasts – thinly sliced
  • 1 kg sausage meat
  • 250g onion – finely chopped
  • 250g cored and sliced apple
  • 250g onion chutney
  • 15g thyme - finely chopped
  • 1 beaten egg


  1. Make the pastry.Place the flour, lard and butter in your processor with a blade attached and pulse until the mixture resembles fine breadcrumbs.Add the eggs and a pinch of salt and pepper, pulse a few times until the pastry clumps, turn out onto a floured worktop and knead a couple of times to bring together – add water if too dry.
  2. Reserve a third of the pastry and roll the 2/3 rd piece out on a floured workbench and use to line your 23cm (9") springform tin. Leave an overhang around the edges.
  3. Place the stuffing mix in a bowl and add enough boiling water to make a thick stuffing, add the onions and mix well, leave to stand.
  4. Place the sausage meat in a bowl and add half of the chopped thyme, salt and pepper to season and mix well to combine.
  5. Divide the sausage meat into two portions. Place the stuffing in the bottom of the pie, press gently so you cover the bottom with an even layer. Place a portion of the sausage meat on top of the stuffing.
  6. Add the apple in a layer over the top of the sausage meat and sprinkle over the remaining thyme, add the thinly sliced chicken breast in a layer over the apple, followed by a layer of chutney.
  7. Place the remaining sausage meat over the chutney layer and press gently.Roll out the remaining pastry to make a lid and brush the edges of the pastry with egg wash, place the top on and fold over the over the overhang, crimp to seal the edges and make a hole in the middle.
  8. Brush the top of the pie with egg wash and bake at 190C for the first 15 minutes then reduce the temperature to 160c and cook for a further 90 minutes or until the centre core of the pie reaches 75c.Remove from the oven and leave to cool.

Top tip, run a knife around the edge of the tin before you release the catch to prevent the pastry breaking.