Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(69 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
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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
  • pinch nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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, 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, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to 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.

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Comments, questions and tips

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Wongie8
5th Feb, 2019
4.05
I loaded with veg and increased the chicken. Made another pie at the same time with veggie gravy and omitted the chicken for a veggie pie. Made the filling during the day and placed in dishes, then just added filo pastry to the top for a healthier option to the shortcrust pastry. Easy
maidincornwall
11th Jan, 2019
4.05
I had some fridge gravel to use up and found this recipe. I used a mix of leftover breast & thigh chicken. I diced up carrot, potato, turnip, broccoli stem and parsnip, chopped half a yellow pepper and the broccoli florets - I added them after cooking the onion, placed a lid on and let them cook for 10-15mins. The recipe is a bit wrong and could lead to disaster if you are not a regular cook: to make the roux, move the cooked onions/mushrooms to one side add the butter to the space created in the pan, as it starts to melt slowly add the flour and mix to a smooth paste then add the milk a bit at a time at first, stirring all the while. Then add the stock. Rather than shortcrust I made a cheesy cobbler topping. It made enough for 2 pies so we had 1 last evening, the other is in the freezer. The end result was lovely, and I will be doing it again.
Misssharp89
7th Jan, 2016
4.05
This is now a favourite in our house, easy and delicious, although I don't like mushrooms so substituted these for finely chopped leeks which works really well and instead of mustard powder and nutmeg I use a good dollop of granary mustard. I also used puff pastry instead of shortcrust and it worked well but I think it's just down to preference. Thanks for this recipe!
veggie0517
12th Dec, 2015
5.05
Great, simple recipe. My partner didn't much fancy the veg so I subbed this in for lots of button mushrooms and, as we are veggies, had Quorn chicken chunks instead. The sauce was great although I added some Dijion and English mustard for flavour which I prefer over powder. Turned out very well and one for the recipes books.
nazmataz
15th Sep, 2015
5.05
I really like this simple easy to make recipe and tastes good
lemonmelts
7th Nov, 2014
5.05
Lovely pie that is a great way of using up any veg you have in the fridge.
menghis1
28th Dec, 2013
I had some pastry in the fridge that needed using, I wanted to make my first ever pie and this looked simple plus I had most of the ingredients at home. Biggest difference I made was to use Quron pieces instead of chicken and 50g more mushrooms as my flatmate is a vegetarian, I seasoned it more because of that. I used puff pastry instead of short crust pastry which worked just as well. Didn't use nutmeg or bay leaf or broccoli. Used finely chopped carrots, sweetcorn and peas, didn't fancy peppers as thought it wasn't suitable for the dish. Used stock cube instead of the liquid stock. Also cooked veg and Quron after adding the milk for 10 mins on low heat. 3 of us finished the lot, so tasty!:) But we undid our gym workout:(
susyinuk's picture
susyinuk
6th Dec, 2013
Lovely! So easy to make . Will do it again
yul514
24th Nov, 2013
Made this pie this pie this evening and it was delicious. It is however a poorly/confusing written recipe. You need to review recipe carefully and determine your best method. Once you have figured it out you will have a delicious chicken vegetable pie.
claired84
20th Nov, 2013
4.05
first attempt at making a pie and found it so easy to make. I crumbled the stock cube in so the sauce was lovely and thick not at all runny. It tasted great, will definitely be making this again.

Pages

hulabula
21st Jan, 2019
Am I to use a crumbled stock cube, or 400ml chicken stock? The two seem rather different liquid-wise.
goodfoodteam's picture
goodfoodteam
25th Jan, 2019
Thanks for your question. We've amended the recipe and suggest you use a chicken stock cube. You can then add more milk or water later on to bring the thickened sauce to the desired consistency.
rainbowfilter
3rd Aug, 2016
Is the nutritional info based on 4 or 6 servings?
goodfoodteam's picture
goodfoodteam
26th Aug, 2016
Hi there, the answer is 6, which we have now inserted in brackets above the nutritional figures. Most of our recipes are marked in this way for clarity but it had been omitted in this case. Thank you for pointing it out.
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