Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(72 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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clairewebster
15th Oct, 2009
5.05
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
5th Oct, 2009
5.05
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
4th Oct, 2009
so good, one of the best dishes i've made off of this site....we loved it! will be for sure making again!
donnarattray
3rd Oct, 2009
5.05
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
3rd Oct, 2009
5.05
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
1st Oct, 2009
5.05
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
12th Aug, 2009
5.05
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
16th Jul, 2009
5.05
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
15th Apr, 2009
5.05
Loved it!
helencook13
11th Mar, 2009
This was my first attempt at cooking chicken pie from scratch, turned out beautiful, will def cook this again

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