Crumbly chicken & mixed vegetable pie

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Good Food

25 ratings

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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 27g, carbohydrate 48g, fat 33 g, saturated fat 15g, fibre 3g, salt 2.11 g

Latest comments and suggestions

Results 21-37

• Caroline

  25 November 2008

  Caroline commented on this recipe

  I ate all the pies

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• JuliaMac

  08 January 2009

  JuliaMac rated and commented on this recipe

  

  Just gorgeous - the whole family love it.

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• nerys

  06 February 2009

  nerys rated this recipe

  

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• Melvyn

  07 February 2009

  Melvyn commented on this recipe

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

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• Amy Wetherell

  10 February 2009

  Amy Wetherell rated and commented on this recipe

  

  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.

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• helen

  11 March 2009

  helen commented on this recipe

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

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• alliekkc

  15 April 2009

  alliekkc rated and commented on this recipe

  

  Loved it!

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• ncsh

  16 July 2009

  ncsh rated and commented on this recipe

  

  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. :)

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• Hamza's mummy

  12 August 2009

  Hamza's mummy rated and commented on this recipe

  

  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!

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• Henrietta

  01 October 2009

  Henrietta rated and commented on this recipe

  

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

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• Donna

  03 October 2009

  Donna rated and commented on this recipe

  

  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.

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• Donna

  03 October 2009

  Donna commented on this recipe

  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.

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• Lezzles

  04 October 2009

  Lezzles commented on this recipe

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

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• Staggerlee

  05 October 2009

  Staggerlee rated and commented on this recipe

  

  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.

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• clairew

  15 October 2009

  clairew rated and commented on this recipe

  

  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.

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• trees0604

  18 October 2009

  trees0604 commented on this recipe

  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!

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• Kay

  21 November 2009

  Kay rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 30 mins

Cook 45 mins

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

Per serving

583 kcalories, protein 27g, carbohydrate 48g, fat 33 g, saturated fat 15g, fibre 3g, salt 2.11 g

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