Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
fatface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

fatface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

acrooks80's picture

Used this recipe as a base, added white wine tarragon and used puff pastry! My children and husband love it. Delicious a real family favourite!

mchugi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this is delicious! Took advice from previous entries and swapped some of the milk for wine and pre cooked the veg.
Also added 1tsp (rather than a pinch) of mustard powder.
The whole family loved it, will definetely make it again.

sarahlow17's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and tasty, just the type of food i like cooking.

vip123's picture

Thank you for your sharing,The article is nice
everybody, the good shoping place
Welcome to: http://www.vipgoto.com
>>>------I love you! ---->
Believe you will love it.
Accept paypal or credit card and free shipping.

marguerite_caunt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The liquid amounts were too high - probably half of each milk and stock would have been sufficient. I added grainy mustard instead of powder. The pie was a bit bland and I'd probably add something to give it a bit of a kick next time. Nice to have lots of veggies - which I parboiled first.

castadiva's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A smashing pie and I should know as I ate the whole lot (over several days!) which is always the problem when one lives alone. I also added a chilli but felt it didn't add a great deal to the end result. I used Tesco frozen mixed veg. lightly precooked and they worked very well.

JCL

tomsci's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight using leftover carrots, tenderstem broccoli and garden peas. Made own pastry with cheese in it. Lovely pie...good way to make sure fussy partner gets his five a day!!!

shaz_r's picture
  • 1
  • 2
  • 3
  • 4
  • 5

just finished eating this pie and it was DELISH! will be making again. a good use up my lsftover veg Thanks.

recoverymum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i used any frozen veg i could find and forgot the mustard and it was delicious. it seems to adapt well to innovation.

hq289sl's picture

Love this receipe! Tastes fab. I've just made the filling without the pastry top a few times to cut down on the calories. Great with a jacket potato or rice

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy!! Easy and tasty pie. I used leek rather than onion, I doubled up the mushrooms and used broccolli and carrots for veg and had some fresh parsley so popped some of that in too. I cut the brocolli and carrots quite small so they they cooked through. I think that it is a typo re the stock aswell as the cube. The sauce was fine with the milk and cube, I added just a little bit of water to loosen the sauce as it was a tad thick. The result was a very tasty pie and a great way to use up leftovers, will def to again.

helenashwood's picture

This was delicious!! I used wholegrain mustard, as that was all I had in but it worked and it was lovely. Can't wait to make it again Mmmmmm

cupcakeskimmy's picture

Really nice pie. did not put extra stock in as the white sauce was enough, just crumbled a stock cube in. tried it as a pie and will be making it tonight without pastry and serve with mash!

georgeb74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful! Used carrots, courgettes and green beans for the filling. To set some people's minds at rest, I used chicken stock with the milk and it wasn't runny at all - it made a lovely thick sauce and didn't go watery. Absolutely delicious - husband had seconds and kids loved too!

lottylouby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this today but i did use the recipe as a rough guide & modified it quite a bit!
I made it more or less vegetarian, as i didn't bother with the chicken! Rather than a pastry top i boiled up 2 sweet potatoes, 1 potato & a few parsnips, & mashed them up. I made up for the lack of chicken with extra veg, such as parsnip, red pepper, broccoli, carrot & peas.
I cooked all the veg first as suggested & used the stock from that & the water from the mash veg, to make a stock with the stock cube! Seemed a shame to throw it! All the veg then went into the sauce, with a bit of wholegrain mustard as suggested, then placed in a dish, left to set a bit & then piped on the mash, sprinkled the pie with a bit of cheese, and baked in the oven on high heat until golden! The resulting pie was lovely, took a while to prepare but was worth it.

sarahbyfield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe - as others have said, make sure you pre cook your vegetables! I made one large pie and two small pies in ramekins that I then froze for quick meals for my 19 month old son - he loves it!

justadreamer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely love this recipe and give it full marks especially as it's the first pie I've ever cooked myself. I adjusted it slightly to incorporate a pastry base (which was blind baked for about 20 minutes prior to everything else being done) and my vegetable combo was broccoli and sweetcorn which worked brilliantly. I would agree with other comments about pre-cooking the veg which I should have done with my broccoli but forgot until the last minute. It still tastes great but was a little firmer than I'd have liked. Also I think the pie on it's own is a little dry so I served it with chicken gravy as well as mashed potatoes and vegetables. All in all a definite hit that I'll definitely be doing again!

bigred1970's picture
  • 1
  • 2
  • 3
  • 4
  • 5

an absolutly fantastic pie,which everyone enjoyed & what a great way for the children to eat vegetables

Pages

Questions

Tips