Whether you’re celebrating a special occasion, or just want to get together with friends and family for a casual meal, our Simple & Easy Chicken & Stuffing Picnic Pie Recipe will take care of all your needs. This is a recipe for a picnic pie, or it can be made into individual pies. It’s simple to make and easy to prepare. The pie can be made ahead of time and kept in the fridge until you are ready to eat it.
This pie is so simple to make that you’ll be wondering why you didn’t try it sooner. It’s got all the delicious flavors of chicken and stuffing that you love, but with none of the work! This easy chicken and stuffing picnic pie recipe is an absolute crowd pleaser! It’s a cinch to make and it’s so delicious.
Picnic Pie
Follow our recipe for this richly-flavoured, chicken and pork picnic pie, wrapped in a crisp pastry crust.
Ingredients
- 12 Small Tenderloin Beef Steaks
- 6 Ounces Boiled Ham
- 10 Eggs
- 20 Small Mushrooms
- 1/2 tbsp White Gelatine
- 1 tbsp Estragon Vinegar
- 1/2 Glass Portwine
- 1/2 tbsp Extract Of Beef
- 1 Pint Water
Instructions
- Prepare a hollow crust and in the meantime fry 12 small tenderloin beef steaks nicely brown in butter; boil 10 eggs until hard and cut them into dices with about 6 ounces of boiled ham and stew 20 small mushrooms in bouillon until tender.
- Take off the top crust and then fill in with beefsteaks, ham, eggs, and mushrooms in layers, cover each layer with button onions and capers, and drip over it a few spoonfuls of meat jelly.
- The jelly is made by cooking the meat bouillon and mushroom broth with 1 pint of water, 1/2 glassful of Portwine, 1 spoonful of estragon vinegar (the latter can be omitted if a sour flavor is deemed undesirable), and 1/2 teaspoonful of extract of beef.
- Stir 1/2 teaspoonful of dissolved white gelatine through this mixture and use the jelly when nalf cool. Let the pie stand in a cool place for a day after putting on the cover before serving it. A Remoulade sauce can be added according to taste.