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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alexevans1's picture
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Used crumbled stock cube but no liquid stock. Didn't want undercooked veggies and a little short of time so used leeks, sweetcorn and red pepper. Everyone enjoyed this. Will make again but try puff pastry.

kaytiekay's picture
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Made this pie with bits of veg I had left over and the last of my home grown potatoes, it was fantastic! You really can use any veg you like and I pre boiled mine just for about 5 mins. I crumbled the stock cube, used all of the milk then with another stock cube made about 150ml of stock depending on how thick you like the sauce. Turned out fab and will be making it again!

trees0604's picture

Having read all the comments about the stock etc, I changed it to adding wine and tarragon, as well as the milk into the sauce, then included spoonful of creme fraiche to thicken it further. Also used puff pastry. Turned out delicious!

clairewebster's picture
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This great recipe has become one of my regulars. I don't usually both with the chicken but have it veggie instead so it's great for using up odds and ends of spare veg in the fridge.

staggerlee's picture
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Used puff pastry instead of shortcrust and the results were delicious. Also used frozen veg which I par boiled for 1 minute before adding to the pie and they turned out great.

lesleyb83's picture

so good, one of the best dishes i've made off of this site....we loved it! will be for sure making again!

donnarattray's picture
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Very easy to make. My toddler son helped to make it and wolfed it down. Husband enjoyed it too. Great for using up left over chicken. I have also made it with left over ham and bacon bits too. Green beans and broccoli need steaming first to make sure they cook through. Leeks were sensational in this.

donnarattray's picture
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Very easy to make. My toddler son helped to make it and wolfed it down. Husband enjoyed it too. Great for using up left over chicken. I have also made it with left over ham and bacon bits too. Green beans and broccoli need steaming first to make sure they cook through. Leeks were sensational in this.

joangarrod's picture
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A lovely supper dish. I use mixed frozen veg (partially cooked in boiing water first) or left-over cooked vegetables. A firm family favourite.

sabamughal's picture
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Very scrumptious and very rich and creamy. Thats probabaly because I only added a stock cube, and no actual liquid stock (since it does say either/or in the ingredients list). I will definitely be making this again!

ncsh556's picture
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made this but didnt make it into a pie, just had the meat / sauce / veg with rice. was lovely. i crumbled the stock into the roux and then used milk, didnt put any extra stock in as directed. sauce was perfect. precooked the veg as advised and used wholegrain mustard as someone else suggested. polished off by a husband, 7yr old, 5yr old and 10mth old in record time. :)

spazzypaddy's picture
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Loved it!

helencook13's picture

This was my first attempt at cooking chicken pie from scratch, turned out beautiful, will def cook this again

wetherella123's picture
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Everyone loved this - baby, toddler and husband (and me). Definately one for the binder. Only thing was a bit confused re stock and milk - putting both in made the sauce too thin and I precooked veg beforehand. Otherwise fantastic.

millieben's picture

Made this pie the other week, it was fantastic, the kids ate it too!!!!! give it a try!!!

juliakin's picture
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Just gorgeous - the whole family love it.

c_cummings's picture

I ate all the pies

dylanski's picture
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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.

penrithwhite's picture
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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.

queenemsie's picture

Absolutely delicious!

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