Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

  • 1
  • 2
  • 3
  • 4
  • 5
(79 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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion



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

  • 40g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 1 chicken stock cube
  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sousaphone's picture
24th Jul, 2020
I failed to adjust the thickness of the sauce to the vegetables used, so it turned out ever so slightly too runny in the end. Perfect in all other regards, though, so I suspect it will be bang on next time.
10th Oct, 2019
Made this today; family loved it.
5th Feb, 2019
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
11th Jan, 2019
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.
7th Jan, 2016
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!
12th Dec, 2015
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.
15th Sep, 2015
I really like this simple easy to make recipe and tastes good
7th Nov, 2014
Lovely pie that is a great way of using up any veg you have in the fridge.
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
6th Dec, 2013
Lovely! So easy to make . Will do it again


21st Jan, 2020
Are the vegetables supposed to be raw or cooked before they go in the pie?
CassieBest's picture
22nd Jan, 2020
Hi rainingjolene, The veggies can be raw when they go into the pie, just make sure any harder veg (carrots, broccoli stalks) are chopped into small pieces as in the picture. I hope that helps. Cassie (Senior Food Editor, BBC Good Food)
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
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.
3rd Aug, 2016
Is the nutritional info based on 4 or 6 servings?
goodfoodteam's picture
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?