Member recipe

Chicken and Vegetable Crumble

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Cooking time

Prep: 30 minutes Cook: 40 minutes

Skill level

Easy

Servings

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

  • 75g butter
  • 150g plain flour
  • 50g quaker oats
  • 50g grated cheese

Method

  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.

  2. Bring gently to the boil, stirring continuously until the sauce thickens.

  3. Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)

  4. To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.

  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.

  6. For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.

  7. Good with sprouts and roast potatoes

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