Crumbly chicken & mixed vegetable pie

Crumbly chicken & mixed vegetable pie

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(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


  • 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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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.
24th Feb, 2011
Easy and tasty, just the type of food i like cooking.
22nd Feb, 2011
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7th Feb, 2011
The liquid amounts were too high - probably half of each milk and stock would have been sufficient. I added grainy mustard instead of powder. The pie was a bit bland and I'd probably add something to give it a bit of a kick next time. Nice to have lots of veggies - which I parboiled first.
28th Jan, 2011
A smashing pie and I should know as I ate the whole lot (over several days!) which is always the problem when one lives alone. I also added a chilli but felt it didn't add a great deal to the end result. I used Tesco frozen mixed veg. lightly precooked and they worked very well. JCL
tomsci's picture
15th Jan, 2011
Made this tonight using leftover carrots, tenderstem broccoli and garden peas. Made own pastry with cheese in it. Lovely pie...good way to make sure fussy partner gets his five a day!!!
8th Jan, 2011
just finished eating this pie and it was DELISH! will be making again. a good use up my lsftover veg Thanks.
2nd Jan, 2011
i used any frozen veg i could find and forgot the mustard and it was delicious. it seems to adapt well to innovation.
21st Nov, 2010
Love this receipe! Tastes fab. I've just made the filling without the pastry top a few times to cut down on the calories. Great with a jacket potato or rice
27th Oct, 2010
Yummy!! Easy and tasty pie. I used leek rather than onion, I doubled up the mushrooms and used broccolli and carrots for veg and had some fresh parsley so popped some of that in too. I cut the brocolli and carrots quite small so they they cooked through. I think that it is a typo re the stock aswell as the cube. The sauce was fine with the milk and cube, I added just a little bit of water to loosen the sauce as it was a tad thick. The result was a very tasty pie and a great way to use up leftovers, will def to again.


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