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Chicken and Vegetable Crumble

By nickdale (GoodFood Community)
A star rating of 5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Creamy chicken dinner served as a pie with a crunchy topping
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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 1
    Melt 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 2
    Bring gently to the boil, stirring continuously until the sauce thickens.
  • STEP 3
    Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
  • STEP 4
    To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
  • STEP 5
    Put 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 6
    For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
  • STEP 7
    Good with sprouts and roast potatoes

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Overall rating

A star rating of 5 out of 5.4 ratings
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