Chicken and Vegetable Crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Creamy chicken dinner served as a pie with a crunchy topping
Ingredients
Filling
- 40g butter
- 40g plain flour
- 600ml milk
- 300g cubed and cooked chicken
- 300g lightly cooked vegetables
- salt and pepper
Topping
- 40g butter
- 40g plain flour
- 600ml milk
- 300g cubed and cooked chicken
- 300g lightly cooked vegetables
- salt and pepper
- 75g butter
- 150g plain flour
- 50g quaker oats
- 50g grated cheese
Method
- STEP 1Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
- STEP 2Bring gently to the boil, stirring continuously until the sauce thickens.
- STEP 3Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
- STEP 4To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
- STEP 5Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
- STEP 6For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
- STEP 7Good with sprouts and roast potatoes
