Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(78 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 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.

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Comments, questions and tips

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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!
12th Dec, 2011
Really nice. I part cook the veggies first and only used the milk and a stock cube otherwise I found the sauce too runny if I added stock as well. Made this several times now.
1st Dec, 2011
A lovely simple pie recipe that worked really well. I found the consistency of the filling not too runny and I chopped the veg quite small and they cooked perfectly.
24th Nov, 2011
Wonderfully easy pie to make. Just be aware that it's either milk or liquid stock not both. I got that instruction mixed up and ended up with a soup pie, however it was still delicious.
10th Nov, 2011
Rather than par boiling carrots, grate them, they cook well then. We served our with the broccoli separate and only put mushrooms, carrots, onion and sweetcorn int the pie - and added a few mixed herbs. Yum.
10th Nov, 2011
Rather than par boiling carrots, grate them, they cook well then. We served our with the broccoli separate and only put mushrooms, carrots, onion and sweetcorn int the pie - and added a few mixed herbs. Yum.
2nd Aug, 2011
Used this recipe as a base, added white wine tarragon and used puff pastry! My children and husband love it. Delicious a real family favourite!
7th Apr, 2011
this is delicious! Took advice from previous entries and swapped some of the milk for wine and pre cooked the veg. Also added 1tsp (rather than a pinch) of mustard powder. The whole family loved it, will definetely make it again.


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