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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thisxgirl
14th Jul, 2008
5.05
Oops, I forgot to leave a rating.
thisxgirl
14th Jul, 2008
5.05
An easy yet delicious pie. I used wholegrain mustard instead of mustard powder (the grains gave the sauce a nice appearance too) and added a splash of white wine. I lightly steamed my asparagus and tenderstem broccoli before adding to the sauce. Will definitely make again, perhaps with puff pastry for a change.
mhairi
9th Jul, 2008
5.05
My husband and I loved this chicken pie recipe! I used frozen mixed veg... it wasn't too hard, but next time, I shall cook it ever so slightly before adding to the sauce.
dianepriest
6th May, 2008
5.05
We like this recipe, I have cooked it twice now. The only thing is I have not added the chicken stock because I think that adding that as well as the milk will make the sauce a little thin. Is this the case?
stormyraincloud
8th Apr, 2008
4.05
very nice. Used smart price frozen veg and added them to the sauce to defrost them and it turned out lovely.
funnyhaha
25th Mar, 2008
I added 3 green chillies. I chopped them really finely, it was nearly a paste once I finished chopping. I also added a little extra mustard powder. I used the veg that you get for steaming in the microwave. As they are chopped quite finely, they weren't hard. This was a lovely dish.
rebeccaW
15th Jan, 2008
4.05
I love this pie, i put fresh veg in but didnt cook them before hand so was still a little hard so next time i will cook them a little, other then that the pie was really tasty
joannasephina
5th Jan, 2008
I love this pie and it's a great way to use up the leftovers, but if making from scratch i would recommend pre-cooking the veg.
annie0176
10th Dec, 2007
2.05
I found this recipe a bit bland
nuffinbuttrouble
7th Dec, 2007
5.05
I always buy an extra large chicken now so that we can have this the day after a roast. If using fresh carrots i pre cook them for a couple of minutes.

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