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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16th Oct, 2010
This was delicious!! I used wholegrain mustard, as that was all I had in but it worked and it was lovely. Can't wait to make it again Mmmmmm
6th Oct, 2010
Really nice pie. did not put extra stock in as the white sauce was enough, just crumbled a stock cube in. tried it as a pie and will be making it tonight without pastry and serve with mash!
21st Sep, 2010
Beautiful! Used carrots, courgettes and green beans for the filling. To set some people's minds at rest, I used chicken stock with the milk and it wasn't runny at all - it made a lovely thick sauce and didn't go watery. Absolutely delicious - husband had seconds and kids loved too!
lottylouby's picture
31st Aug, 2010
Made this today but i did use the recipe as a rough guide & modified it quite a bit! I made it more or less vegetarian, as i didn't bother with the chicken! Rather than a pastry top i boiled up 2 sweet potatoes, 1 potato & a few parsnips, & mashed them up. I made up for the lack of chicken with extra veg, such as parsnip, red pepper, broccoli, carrot & peas. I cooked all the veg first as suggested & used the stock from that & the water from the mash veg, to make a stock with the stock cube! Seemed a shame to throw it! All the veg then went into the sauce, with a bit of wholegrain mustard as suggested, then placed in a dish, left to set a bit & then piped on the mash, sprinkled the pie with a bit of cheese, and baked in the oven on high heat until golden! The resulting pie was lovely, took a while to prepare but was worth it.
11th Jul, 2010
Fantastic recipe - as others have said, make sure you pre cook your vegetables! I made one large pie and two small pies in ramekins that I then froze for quick meals for my 19 month old son - he loves it!
31st May, 2010
I absolutely love this recipe and give it full marks especially as it's the first pie I've ever cooked myself. I adjusted it slightly to incorporate a pastry base (which was blind baked for about 20 minutes prior to everything else being done) and my vegetable combo was broccoli and sweetcorn which worked brilliantly. I would agree with other comments about pre-cooking the veg which I should have done with my broccoli but forgot until the last minute. It still tastes great but was a little firmer than I'd have liked. Also I think the pie on it's own is a little dry so I served it with chicken gravy as well as mashed potatoes and vegetables. All in all a definite hit that I'll definitely be doing again!
30th Mar, 2010
an absolutly fantastic pie,which everyone enjoyed & what a great way for the children to eat vegetables
17th Dec, 2009
I made this last night and it was delicious! I steamed the root veg which may not have cooked for 5 mins and also left the sauce cooking for a while which I feel helped with the flavour and thickness. I was also very generous with seasoning, bay, nutmeg and mustard.
10th Dec, 2009
Used crumbled stock cube but no liquid stock. Didn't want undercooked veggies and a little short of time so used leeks, sweetcorn and red pepper. Everyone enjoyed this. Will make again but try puff pastry.
21st Nov, 2009
Made this pie with bits of veg I had left over and the last of my home grown potatoes, it was fantastic! You really can use any veg you like and I pre boiled mine just for about 5 mins. I crumbled the stock cube, used all of the milk then with another stock cube made about 150ml of stock depending on how thick you like the sauce. Turned out fab and will be making it again!


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