If you love cozy, comforting meals that make the most of simple ingredients, this Chicken and Stuffing Pie is about to become a new favourite. Made to use up leftover cooked chicken, this easy casserole comes together “lickety split” and delivers all the flavours of a classic pot pie with none of the fuss of a pastry crust — because here, the stuffing is the crust . Tender chicken, savoury herbs, and buttery sautéed vegetables bake into a golden, satisfying dish that may “not look like much,” but is, as the author promises, purely and simply delicious.
Serve it as‑is or ladle over some creamy peas and carrots for the full nostalgic experience — a combination that is incredibly tasty. Whether you’re cooking for your family or simply craving a hearty, no‑waste supper, this recipe brings together everything you love about chicken, stuffing, and comfort food in one exceptionally good bake.
- 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 dried thyme
- 1/4 tsp dried marjoram
- pinch ground nutmeg
- 1 TBS dried parsley flakes
- salt and black pepper to taste
- 1 large egg, beaten
- 1 1/2 cups (375ml) of warm chicken broth
- 2 cups of chopped cooked chicken
- 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)
Celery & Onion
These two aromatics form the savoury backbone of the pie. They’re sautéed “without colouring until soft” , which keeps their flavour gentle and sweet rather than browned or sharp. Soft vegetables also blend more easily into the stuffing mixture.
Butter
Used to sauté the vegetables and add richness. It’s the first flavour layer in the dish and helps soften the celery and onion evenly. I use salted butter as I don't keep any other kind in the house, with the exception of Ghee which I make myself.
Stuffing Crumbs / Crushed Croutons / Dry Bread Crumbs
The recipe is wonderfully flexible here — you can use “stuffing crumbs, dry bread crumbs, crushed croutons… whatever”. These crumbs act as both the base and the “crust,” absorbing broth and egg to create a tender, cohesive pie.
Herbs & Seasonings
Sage, thyme, marjoram, nutmeg, parsley flakes, plus salt and pepper. These classic poultry-friendly herbs give the pie its comforting, familiar flavour. Mixing them into the crumbs ensures even seasoning throughout the dish .
Egg
The beaten egg binds the mixture, helping the pie set into sliceable wedges. It works together with the broth to create a soft, stuffing-like texture.
Warm Chicken Broth
The broth moistens the crumbs and carries flavour through the dish. Using it warm helps everything blend smoothly. The recipe calls for 1 1/2 cups (375ml), which gives the pie its tender, spoonable consistency.
Cooked Chicken
This recipe is designed to use leftovers — it calls for 2 cups of chopped cooked chicken. Because the chicken is already cooked, it simply warms through in the oven, making this a quick, comforting bake. You can even use leftover rotisserie chicken.
Creamed Peas & Carrots (Optional, for Serving)
This simple topping is very good. I highly recommend you making it. It adds creaminess and colour, turning the dish into a full, nostalgically comforting meal.
- Melt the butter in a frying pan. Add the onion and celery. Sauté without colouring until soft, stirring frequently. Set aside to cool. (I add the veggies as soon as the butter starts to foam.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside. (It need not be a deep pie dish.)
- Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. (If the stuffing crumbs or croutons are really large you can crush them a bit to make them smaller.)
- Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. (You can use a fork to do this if you wish. Make sure the broth is not hot or you will scramble the egg.)
- Stir in the chicken. Mix well. Spread this mixture into the buttered pie dish. (I like to compact it lightly with a fork. You can make a criss cross pattern with the fork and it will look really pretty.)
- Bake for 30 to 35 minutes, until set and lightly browned. (A knife inserted near the center should also come out clean.)
- While baking make the creamed peas and carrots. Melt the butter in a saucepan. Whisk in the flour. Cook for about a minute without browning. (I use a small wire whisk to do this)
- Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. (Whisking it continuously ensures that no lumps appear.)
- 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. (You can use a frozen peas and carrots mix thawed and lightly cooked, then drained, or you can cook your peas and carrots from scratch. Use as much or as little of these vegetables as makes you happy.)
- Serve the baked pie, cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this. (Trust me when I say this is incredibly delicious!)
Sauté the vegetables gently
The recipe asks you to sauté the celery and onion “without colouring until soft”. Keeping them pale ensures the flavour stays sweet and mellow rather than browned or bitter.
Let the vegetables cool before mixing
Warm vegetables can start to cook the egg prematurely. The recipe explicitly says to “set aside to cool” after sautéing .
Use any crumbs you have on hand
You can use “stuffing crumbs, dry bread crumbs, crushed croutons… whatever” . This makes the recipe flexible and perfect for using pantry odds and ends.
Mix the dry seasonings thoroughly
The herbs — sage, thyme, marjoram, nutmeg, parsley flakes — are meant to be mixed well into the crumbs before adding liquid .This ensures even flavour throughout the pie.
Add broth gradually if your mixture seems too wet
The recipe gives a fixed amount of broth, but different crumbs absorb differently. You want a moist mixture that holds together, not a soupy one.
Season to taste
The recipe reminds you to “season to taste with salt and pepper” after mixing everything together . Taste the mixture before baking — this is your chance to adjust.
Spread the mixture evenly in the dish
A level surface helps the pie bake uniformly and brown nicely until set and lightly browned.
Let it rest briefly after baking
A short rest (5–10 minutes) helps the pie firm up, making it easier to cut into neat wedges.
Serve with something creamy
I highly recommend making the creamed peas and carrots to spoon over top — the contrast of creamy sauce and savoury stuffing is part of the charm.
Don’t judge it by looks
It may not look like much… looks are very deceiving here. This is fabulous. Lean into the comfort‑food spirit — this dish is all about flavour.
Chicken & Stuffing Pie
This may not look like much, but it's delicious! Loaded with flavor and so tasty served cut into wedges with a ladle full of creamed peas and carrots spooned over top.
Ingredients
- 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 dried thyme
- 1/4 tsp dried marjoram
- pinch ground nutmeg
- 1 TBS dried parsley flakes
- salt and black pepper to taste
- 1 large egg, beaten
- 1 1/2 cups (375ml) of warm chicken broth
- 2 cups of chopped cooked chicken
- 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)
Instructions
- 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.
- While baking make the creamed peas and carrots. Melt the butter in a saucepan. Whisk in the flour. Cook for about a minute without browning.
- 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.
- Serve the baked pie, cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hello everyone and welcome to my Sunday Meals of the Week post. Every Sunday I like to share with you, my dear readers, all of the deliciousness that I have enjoyed as my main meals for the past seven days.
It is hard to believe that we are already well into August. The summer seems to just be flashing by! And what a lovely summer it has been! July was lovely, hot and sunny . . . and August, so far, has been much of the same.
Normally there is just me here, as you know. I do try really hard to always cook myself a meal. I never want to be one of those people who eats frozen dinners or from out of tins! They are okay for the occasional meal, but by and large I like to cook for myself and will continue to do so for as long as I can!
I really enjoy putting these meal plan posts together for you, and you all seem to be enjoying them as well. I will continue to do them for as long as you are interested and as long as you find them helpful! I am the type of person who is always interested in what other people are eating and I hope that you are too!
I think you will find that none of my meals are overly expensive, or super hard to put together. For the most part I also try to keep them fairly healthy, with the occasional treat thrown in for good measure. After all, what is life without the occasional treat.
These are only my main meals. I also have breakfast and a lunch of sorts. Those are not included and where I have eaten out with family or friends, I have endeavored to include a similar recipe for you to enjoy in their place.
Like many of you, I am a smaller family (just me unless I have company) and I am on a limited income, so I try to keep everything relatively within a budget, and as healthy as possible at the same time. Be it noted, however, that any small batch recipe can often be doubled to feed more people and menu suggestions are just that . . . suggestions. You do you!
I try to eat a vegetable of some sort with every meal, but I am not perfect. I will often miss out on that, especially if we are eating out.
This has been a hot and humid week, so I have been making great use of my toaster-oven/air fryer combo oven. It helps me to cook oven types of food without heating up the kitchen. So having said all that, here are my meals of the week for the past seven days! I hope you discover something tasty that you will want to make for yourself and that these are helpful in your planning!
SUNDAY, August 2nd - Crispy Sweet & Sour Chicken Nuggets
Normally on Sunday we would go to my sister's for a family supper, but this week my sister took the day off and went golfing. Well deserved. Eileen and I had supper at home here. Crispy Sweet & Sour Chicken Nuggets, which is something she had wanted me to make for a long time.
If you’re craving something quick, comforting, and better than takeout, these Crispy Sweet & Sour Chicken Nuggets are a weeknight winner. Crispy battered nuggets are baked until golden, then smothered in a glossy homemade sweet‑and‑sour sauce filled with pineapple and colorful peppers — a fresh, tangy twist that tastes just like your favorite Chinese‑style dish, only easier and made right at home. Everything bakes together until bubbling and irresistible, ready to spoon over warm rice for a meal that’s simple, satisfying, and incredibly moreish. A true family‑friendly favorite.
We enjoyed this with some fluffy rice and steamed green beans on the side. I sent the leftovers home with Eileen to enjoy another day. She was not disappointed.
MONDAY, August 3rd - Easy Chicken Shawarma Bowls
On Monday it was really hot so I made myself a bowl supper. I love bowl suppers. These Easy Chicken Shawarma Bowls are fresh, vibrant, and packed with flavor — tender spiced chicken roasted until golden. Always tender and juicy. This was served on a bed of beautifully flavored rice, cooked in a mix of stock and water and topped with crisp chunks of cucumber, juicy sweet tomatoes, peppers and some steamed green beans. A creamy yogurt-garlic sauce was drizzled over top to bring all of those Middle Eastern-inspired spices together in perfect harmony.
It’s quick, customizable, and wonderfully satisfying — a fresh, colorful bowl that’s just as delicious for a cozy supper as it is for make‑ahead lunches. A true keeper for anyone who loves bright, bold, easy meals.
TUESDAY, August 4th - Frozen fish fillets with veggies
On Tuesday I decided to cook myself some fish from the freezer. Haddock in breadcrumbs. Janes variety. I accompanied it with some steamed new potatoes and green beans and Easiest Corn on the Cob in the Microwave. This is my favorite way to cook corn on the cob and is especially handy for a person who lives on their own. The corn cooks right in the husk in the microwave and slips out perfectly cooked at the end, with no silk or anything sticking to it. Delicious served with butter and salt.
The fish was a disappointment. It was dry and blah. I would never buy it again, but I really did enjoy all of my vegetables, especially the corn!
WEDNESDAY, August 5th - Dinner out with the family
On Wednesday night we went out on our weekly family dinner at the usual place that we go. I picked up Eileen and we met Cindy, Dad and Hazel there. The special this week was a Double Bacon Cheese Burger with fries or rings, slaw and a root beer float. Guess what Eileen had! The rest of us has fish and chips.
In the place of Eileen's Burger I am sharing my recipe for the Smash Burger. Two portions of ground beef, smashed and grilled to perfection with plenty of cheese in the center on a toasted bun with your favorite condiments. This is truly delicious. This is one of my favorite burgers to make at home and of course you can customize it to whichever way you enjoy eating a burger!
THURSDAY, August 6th - the Best Cabbage Rolls
I had some cabbage rolls in the freezer that I wanted to use up and so on Thursday I did just that. These Cabbage Rolls are everything comfort food should be — tender cabbage leaves wrapped around a moist, meaty filling of beef, rice, grated vegetables, garlic, and smoky streaky bacon for extra depth of flavor . They’re baked in a rich homemade sweet‑and‑sour tomato sauce made with passata, fresh lemon juice, and brown sugar, a sauce so good you’ll want to double it every time you make them.
The result is a pan of beautifully tender, flavorful rolls that taste like pure comfort — economical, freezer‑friendly, and always a crowd‑pleaser. A true tried‑and‑true recipe that’s worth every bit of effort.
I have none left in the freezer now so I guess I will have to make some more! These are a handy thing to have ready to go!
FRIDAY, August 7th - Cheesy Tuna Casserole for One
I made myself a delicious tuna casserole on Friday. It was something I had been craving for a long time, but my daughter doesn't really do fish. This Cheesy Tuna Casserole for One is cozy comfort in its simplest form — tender pasta folded into a rich, creamy sauce made with cheddar, Parmesan, onions, herbs, and sweet pops of peas. Beautiful chunks of albacore tuna add hearty flavor, while a buttery cracker‑crumb topping bakes up crisp and golden for that irresistible crunch. It’s nostalgic, deeply satisfying, and perfectly portioned so you can enjoy all the goodness of a classic tuna bake without any leftovers.
This fit the bill perfectly. I enjoyed it with some homemade coleslaw on the side. This made a nice light contrast to all of that cheesy yumminess!
SATURDAY, August 8th - Spam and Bean Bake
Perhaps not the healthiest meal about, but certainly one of the most delicious ones. I wanted to make this for Eileen as she had never tasted it before and was wanting to try it.
This cozy Spam and Bean Bake is one of those humble, old‑fashioned dishes that surprises you with just how good it is. Tender slices of Spam brushed with maple syrup bake around a bubbling mixture of baked beans, onion, mustard, and cheddar, creating a sweet‑savory casserole that’s far more delicious than it looks. It’s a true store‑cupboard hero — quick to make, comforting to eat, and perfect with crusty bread and a simple salad for an easy, satisfying supper.
We enjoyed this with crusty rolls, coleslaw and some potato salad on the side. This was a real feast! I highly recommend!
And there you have it, my meals of the week for this the first full week of August, 2026. I hope something appealed to you!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully old‑fashioned about a pan of Butter Swim Biscuits—the way they bubble up through a pool of melted butter, turning golden at the edges and impossibly tender inside. This small‑batch version gives you all that homestyle comfort without making a dozen biscuits you don’t need.
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Butter Salted butter is used here, and it plays a major role — it melts in the pan first and creates that signature crisp, golden bottom and edges as the biscuits bake . Using the right amount matters: 4 tablespoons in a 5-inch dish gives you the perfect texture without greasiness.
All-Purpose Flour (Plain flour in the U.K.) This gives the biscuits their structure and keeps the crumb soft and tender . If your readers need a gluten-free option, I recommend a measure for measure flour, which will work as a substitute.
Baking Powder This is the main lifting agent. It activates twice — once when mixed with the wet ingredients and again in the oven — giving the biscuits their tall, fluffy rise.
Baking Soda It reacts with the acidity in the buttermilk to create extra lift and tenderness. Without it, the biscuits would be noticeably denser.
Sugar Just a teaspoon — not enough to make the biscuits sweet, but enough to help the tops brown beautifully as they bake.
Salt Essential for flavor. Without it, the biscuits taste flat and bland, and the difference is immediate.
Buttermilk
This is the heart of the recipe. The acidity tenderizes the dough and reacts with the baking soda for lift. The recipe intentionally uses more buttermilk than usual to create the wet, sticky dough that leads to the soft, almost cake-like center. If you don't have any buttermilk you can make a quick substitute by Adding 2 1/2 tsp of white vinegar or lemon juice to the 3/4 cup (180ml) of whole milk. Leave for five minutes to clabber. Alternately you can whisk together equal amounts of full fat plain Greek yogurt and whole milk to the amount of 3/4 cup (180ml). The latter is my preferred substitute.
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt. (I cut the butter into pieces. Don't let the butter brown or burn.)
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly. (I use the spoon and level off way of measuring my flour. Spoon into cup to fill and then level off with a straight edge.)
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough. (If it is too liquid, you can add a big more flour a few TBS at a time. It is meant to be quite sticky.)
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips. (The butter will rise up around the edges.)
- Using a sharp knife, score the unbaked dough into 4 equal squares. (This is important. Cut down right to the bottom of the dish. )
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm. (I enjoyed one fresh from the oven with butter and red currant jelly!)
These little biscuits are simple, but the technique matters. Here’s how to guarantee golden, fluffy success every time:
Measure your flour the right way Spoon it into the cup and level it off — scooping packs in too much flour and leads to dense, dry biscuits .
Don’t overmix the dough Stir only until the flour disappears. A wet, sticky, shaggy dough is exactly what you want for a tender, pillowy center .
Use the correct amount of butter Four tablespoons in a 5×5‑inch dish is the sweet spot — too little prevents crisping, too much makes the biscuits greasy .
Bake in the right pan A 5×5‑inch baking dish ensures the biscuits rise properly and the butter distributes evenly. Larger pans spread the butter too thin; smaller ones make them greasy .
Score the dough before baking Cutting the dough into four squares helps guide the biscuits as they rise — even if the cuts close up a bit, they still work beautifully .
Watch the oven, not the clock Ovens vary. Start checking at 13 minutes — they’re ready when the tops are deep golden and the butter is bubbling around the edges .
Let them rest before serving A 10‑minute rest lets the biscuits absorb the remaining butter and finish setting up for the perfect texture .
Test your baking powder and soda Old leaveners mean flat biscuits. The recipe gives simple tests to check freshness — super helpful if yours have been sitting awhile .
If the dough seems too runny It should be wet, but not pourable. Add a tablespoon or two of flour until it holds together when scooped .
Butter Swim Biscuits for Two
Tender, flaky and every bit as buttery and delicious as their full sized counterpart!
Ingredients
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt.
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly.
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough.
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips.
- Using a sharp knife, score the unbaked dough into 4 equal squares.
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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