Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(59 ratings)

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Cooking time

Prep: 30 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
583
protein
27g
carbs
48g
fat
33g
saturates
15g
fibre
3g
sugar
9g
salt
2.11g

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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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.

Recipe from Good Food magazine, March 2007

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Comments

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menghis1's picture

I had some pastry in the fridge that needed using, I wanted to make my first ever pie and this looked simple plus I had most of the ingredients at home. Biggest difference I made was to use Quron pieces instead of chicken and 50g more mushrooms as my flatmate is a vegetarian, I seasoned it more because of that. I used puff pastry instead of short crust pastry which worked just as well. Didn't use nutmeg or bay leaf or broccoli. Used finely chopped carrots, sweetcorn and peas, didn't fancy peppers as thought it wasn't suitable for the dish. Used stock cube instead of the liquid stock. Also cooked veg and Quron after adding the milk for 10 mins on low heat. 3 of us finished the lot, so tasty!:) But we undid our gym workout:(

susyinuk's picture

Lovely! So easy to make . Will do it again

yul514's picture

Made this pie this pie this evening and it was delicious. It is however a poorly/confusing written recipe. You need to review recipe carefully and determine your best method. Once you have figured it out you will have a delicious chicken vegetable pie.

claired84's picture
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first attempt at making a pie and found it so easy to make. I crumbled the stock cube in so the sauce was lovely and thick not at all runny. It tasted great, will definitely be making this again.

frowne's picture
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Delicious! I added a layer of thinly sliced par boiled potato on the top. Could add more chicken but it is chicken and vegetable!

dukeofyork's picture
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Really tasty. Will definitely be making this again.
I used carrots & peas in the white sauce
Delicious :)

brookaneerjack's picture
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I have to agree with the reviewer, Annie. I too found this to be a bit bland relative to another chicken pie recipe called the ultimate makeover. I think I stick with the ultimate makeover chicken pie which is enhanced by ingredients such as Tarragon.

desbralass's picture

After reading all the comments,I'm going to have a go at this.I have some roast turkey,just waiting to be used! I'll parboil the veg in the stock and add just as much as needed when making the sauce...the rest will be used for gravy in another recipe.I do hate throwing anything away,so I'll find a use for it,probably make soup.

dsjturner's picture

I had this pie tonight and it was delicious!! I changed the chicken for a vegetarian subsitute and it worked really well!

klmitchell1's picture
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The taste of the filing was excellent, I thought it had loads of flavour. We left out the mushrooms and replaced with a leek. However my pie crust went a bit wrong, I may have made it too thick as it's came out a bit dough like, whether it went soggy or was undercooked I don't know. I definitely will be cooking this again after I've brushed up on my pastry skills!

angelatheart88's picture
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Best chicken pie i've ever had! Thumbs up. I made no changes to the recipe last time and i'm making it again tonight for a dinner with friends.

amy_helsen's picture
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P.S I did not use mustard powder but put in spoonfulls of french grainary mustard as it gave it a kick :-)

amy_helsen's picture
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Delicious!! I am not a good cook at all but I pulled this off and was a huuuuuge hit! Still talking about it now 4 days after I made it! I did not use chicken stock - just crumbled the cube and added the milk but there was no need for the chicken stock as well - it would have been far too runny otherwise.

Yum yum indeed :-)

mowfie's picture
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This was my first attempt at making a pie and I have to say that I thought it was easy and tasted delicious! I added carrots, parsnips, sweetcorn and peas but par-boiled them first. I only added half the stock and the sauce was creamy and very tasty!

rachaelyoung's picture
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love this pie, have made it so many times now! i usually buy cartons of stock or make my own and par boil the vegetables in this before putting the pie together

twheble's picture
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This is a really tasty pie, love the sauce you make for it! It's great that you can be flexible with what veg you put in. I have a pie tin with a push out bottom, so brought more pastry to put on the base. We had it with baked beans and tomorrow will finish it off with some mashed potatoes :) Will do this one again, my boyfriend thought it was fab.
Ps I agree that it is a bit confusing about the stock, if I hadn't read the comments I would have added it as well as the milk!

bikerbell's picture

Really nice. I part cook the veggies first and only used the milk and a stock cube otherwise I found the sauce too runny if I added stock as well. Made this several times now.

katfo1's picture
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A lovely simple pie recipe that worked really well. I found the consistency of the filling not too runny and I chopped the veg quite small and they cooked perfectly.

luvabubble's picture
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Wonderfully easy pie to make. Just be aware that it's either milk or liquid stock not both. I got that instruction mixed up and ended up with a soup pie, however it was still delicious.

fatface's picture
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Rather than par boiling carrots, grate them, they cook well then. We served our with the broccoli separate and only put mushrooms, carrots, onion and sweetcorn int the pie - and added a few mixed herbs. Yum.

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