200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other veg
250g shortcrust pastry
1 egg, beaten or milk, for glazing
Prep:30 minsCook:45 mins
Serves 4 - 6
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.
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.
add the warm milk to the pan, stirring all the time. Once all the milk
has been added, stir in the stock, 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.
the sauce has thickened, place on 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.
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.
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