Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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

Prep: 30 mins Cook: 45 mins

Easy

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: per serving (6)

  • kcal583
  • fat33g
  • saturates15g
  • carbs48g
  • sugars9g
  • fibre3g
  • protein27g
  • salt2.11g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 40g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g button mushroom
  • 40g plain flour, plus extra for dusting
  • 400ml milk, warmed

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 chicken stock cube or 400ml fresh chicken stock
  • pinch nutmeg
  • pinch mustard powder
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • bay leaf
  • 250g cooked chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other veg
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 250g shortcrust pastry
  • 1 egg, beaten or milk, for glazing
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

Ads by Google

Comments, questions and tips

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

Comments (77)

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
5

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
5

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
4

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
4

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
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
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
2

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
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
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
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
4

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
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
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
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.

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…