Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

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.

Per serving

583 kcalories, protein 27g, carbohydrate 48g, fat 33 g, saturated fat 15g, fibre 3g, sugar 9g, salt 2.11 g

Recipe from Good Food magazine, March 2007.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo Peter Stewart

    09 February 2010

    Peter Stewart rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Graham

    30 March 2010

    Graham rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Becca

    31 May 2010

    Becca rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah Byfield

    11 July 2010

    Sarah Byfield rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lotty

    31 August 2010

    Lotty rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo George

    21 September 2010

    George rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kim

    06 October 2010

    kim commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Polly Allison

    10 October 2010

    Polly Allison rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HELEN29

    16 October 2010

    HELEN29 commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Victoria

    27 October 2010

    Victoria rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Scottie

    21 November 2010

    Scottie commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo willsnanny

    02 January 2011

    willsnanny rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shaz_R

    08 January 2011

    Shaz_R rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo risait Carys

    15 January 2011

    risait Carys rated and commented on this recipe

    5 stars

    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!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jcl

    28 January 2011

    jcl rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Magic Maggie

    07 February 2011

    Magic Maggie rated and commented on this recipe

    2 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dfgsegs

    22 February 2011

    dfgsegs commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah

    24 February 2011

    Sarah rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Irene Atkins

    07 April 2011

    Irene Atkins rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo acrooks80

    02 August 2011

    acrooks80 commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

Choose your own veg for the pie

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
Print this recipe
Add to your binder

Per serving

583 kcalories, protein 27g, carbohydrate 48g, fat 33 g, saturated fat 15g, fibre 3g, sugar 9g, salt 2.11 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close