Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

Let your children pick and choose which veg they like best, and get them to help make this simple pie

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
  2. When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
  3. Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, stir in the stock, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
  4. When the sauce has thickened, place on a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
  5. Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
  6. Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Per serving

583 kcalories, protein 27.0g, carbohydrate 48.0g, fat 33.0 g, saturated fat 15.0g, fibre 3.0g, sugar 9.0g, salt 2.11 g

Recipe from Good Food magazine, March 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo virginia

    03 November 2007

    virginia rated this recipe

    5 stars

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  • Binder photo Louise

    07 December 2007

    Louise rated and commented on this recipe

    5 stars

    I always buy an extra large chicken now so that we can have this the day after a roast. If using fresh carrots i pre cook them for a couple of minutes.

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  • Binder photo Annie

    10 December 2007

    Annie rated and commented on this recipe

    2 stars

    I found this recipe a bit bland

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  • Binder photo Jo

    05 January 2008

    Jo commented on this recipe

    I love this pie and it's a great way to use up the leftovers, but if making from scratch i would recommend pre-cooking the veg.

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  • Binder photo cjraway

    12 January 2008

    cjraway rated this recipe

    4 stars

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  • Binder photo beccyw

    15 January 2008

    beccyw rated and commented on this recipe

    4 stars

    I love this pie, i put fresh veg in but didnt cook them before hand so was still a little hard so next time i will cook them a little, other then that the pie was really tasty

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  • Binder photo funnyhaha

    25 March 2008

    funnyhaha commented on this recipe

    I added 3 green chillies. I chopped them really finely, it was nearly a paste once I finished chopping. I also added a little extra mustard powder. I used the veg that you get for steaming in the microwave. As they are chopped quite finely, they weren't hard. This was a lovely dish.

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  • Binder photo StormyRaincloud

    08 April 2008

    StormyRaincloud rated and commented on this recipe

    4 stars

    very nice. Used smart price frozen veg and added them to the sauce to defrost them and it turned out lovely.

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  • Binder photo Diane

    06 May 2008

    Diane commented on this recipe

    We like this recipe, I have cooked it twice now. The only thing is I have not added the chicken stock because I think that adding that as well as the milk will make the sauce a little thin. Is this the case?

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  • Binder photo Diane

    06 May 2008

    Diane rated this recipe

    5 stars

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  • Binder photo Nickynoo

    06 May 2008

    Nickynoo rated this recipe

    5 stars

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  • Binder photo Mhairi

    09 July 2008

    Mhairi rated and commented on this recipe

    5 stars

    My husband and I loved this chicken pie recipe! I used frozen mixed veg... it wasn't too hard, but next time, I shall cook it ever so slightly before adding to the sauce.

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  • Binder photo georgina

    14 July 2008

    georgina commented on this recipe

    An easy yet delicious pie. I used wholegrain mustard instead of mustard powder (the grains gave the sauce a nice appearance too) and added a splash of white wine. I lightly steamed my asparagus and tenderstem broccoli before adding to the sauce. Will definitely make again, perhaps with puff pastry for a change.

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  • Binder photo georgina

    14 July 2008

    georgina rated and commented on this recipe

    5 stars

    Oops, I forgot to leave a rating.

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  • Binder photo Charlotte

    26 August 2008

    Charlotte rated and commented on this recipe

    5 stars

    I made this a few days ago and my younger brother (who hates anything healthy) thought is was delicious and even had seconds! I will definately be making this again. YUM!

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  • Binder photo lurvlyloz

    04 September 2008

    lurvlyloz commented on this recipe

    just made the pie. looks fab and was really easy. got a bit confused abotu the stock part. i crumbled a stop cube in with the flour and then put a small part of liquid stock in with the warm milk as it looked a bit dry. hope it will be nice :) will rate & give result after dinner

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  • Binder photo lurvlyloz

    04 September 2008

    lurvlyloz rated and commented on this recipe

    5 stars

    the pie was super. then boyfriend even had seconds :)

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  • Binder photo queenemsie

    09 November 2008

    queenemsie commented on this recipe

    Absolutely delicious!

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  • Binder photo Penrithwhite

    19 November 2008

    Penrithwhite rated and commented on this recipe

    5 stars

    We had this for tea last night and it was lovley,just what a chicken pie should taste like.The only alterations i made was that i par boiled my veg first and only added half the chicken stock.

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  • Binder photo recipes

    25 November 2008

    recipes rated and commented on this recipe

    4 stars

    This is more of an American style Chicken Pot Pie than a traditional English version, so may be a bit of a disappointment to some. However, it did taste really good, was nice & easy and is a good way of pumping vegetables into a meal.

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

Choose your own veg for the pie

Ingredients

  • 1 onion
  • 40g butter
  • 100g button mushrooms
  • 40g plain flour , plus extra for dusting
  • 400ml milk , warmed
  • 1 chicken stock cube or 400ml fresh chicken stock
  • pinch nutmeg
  • pinch mustard powder
  • bay leaf
  • 250g cooked chicken
  • 200g mix of sweetcorn , peas, chopped, peppers, broccoli, carrots or other veg
  • 250g shortcrust pastry
  • 1 egg , beaten or milk, for glazing
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Per serving

583 kcalories, protein 27.0g, carbohydrate 48.0g, fat 33.0 g, saturated fat 15.0g, fibre 3.0g, sugar 9.0g, salt 2.11 g

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