Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(65 ratings)

Prep: 30 mins Cook: 45 mins


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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  • 1 onion



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

  • 40g butter



    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



    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



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

  • pinch mustard powder



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

  • bay leaf
  • 250g cooked chicken



    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


    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



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


  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.

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Comments, questions and tips

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20th Feb, 2013
I have to agree with the reviewer, Annie. I too found this to be a bit bland relative to another chicken pie recipe called the ultimate makeover. I think I stick with the ultimate makeover chicken pie which is enhanced by ingredients such as Tarragon.
11th Nov, 2012
After reading all the comments,I'm going to have a go at this.I have some roast turkey,just waiting to be used! I'll parboil the veg in the stock and add just as much as needed when making the sauce...the rest will be used for gravy in another recipe.I do hate throwing anything away,so I'll find a use for it,probably make soup.
19th Jun, 2012
I had this pie tonight and it was delicious!! I changed the chicken for a vegetarian subsitute and it worked really well!
10th Jun, 2012
The taste of the filing was excellent, I thought it had loads of flavour. We left out the mushrooms and replaced with a leek. However my pie crust went a bit wrong, I may have made it too thick as it's came out a bit dough like, whether it went soggy or was undercooked I don't know. I definitely will be cooking this again after I've brushed up on my pastry skills!
4th Jun, 2012
Best chicken pie i've ever had! Thumbs up. I made no changes to the recipe last time and i'm making it again tonight for a dinner with friends.
9th Apr, 2012
P.S I did not use mustard powder but put in spoonfulls of french grainary mustard as it gave it a kick :-)
9th Apr, 2012
Delicious!! I am not a good cook at all but I pulled this off and was a huuuuuge hit! Still talking about it now 4 days after I made it! I did not use chicken stock - just crumbled the cube and added the milk but there was no need for the chicken stock as well - it would have been far too runny otherwise. Yum yum indeed :-)
12th Feb, 2012
This was my first attempt at making a pie and I have to say that I thought it was easy and tasted delicious! I added carrots, parsnips, sweetcorn and peas but par-boiled them first. I only added half the stock and the sauce was creamy and very tasty!
6th Feb, 2012
love this pie, have made it so many times now! i usually buy cartons of stock or make my own and par boil the vegetables in this before putting the pie together
Tiffany1983's picture
22nd Jan, 2012
This is a really tasty pie, love the sauce you make for it! It's great that you can be flexible with what veg you put in. I have a pie tin with a push out bottom, so brought more pastry to put on the base. We had it with baked beans and tomorrow will finish it off with some mashed potatoes :) Will do this one again, my boyfriend thought it was fab. Ps I agree that it is a bit confusing about the stock, if I hadn't read the comments I would have added it as well as the milk!


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