Savoury Chicken Crumble Recipe

I haven’t done a recipe on the blog for ages. We eat a lot of roast dinners here. I love them. Just being able to put the meat in the oven and forget about it is great for me.

I also love how it is the easiest meal to get a variety of vegetables into the kids. With a roast, we have at least two vegetables and potatoes but sometimes I spice things up and we have three veg. I know. What a time to be alive.

Lamb is usually a favourite because we have an abundance of it in the freezer but we also have chicken regularly followed by beef and pork.

The roasts are also economical because, despite being a family of five, we usually get two evening meals out of the meat and, if we are lucky, one lunch.

When it comes to left overs, I do sometimes get stuck in a rut. With lamb, I do either a lamb stew the second night or biryani. The children love rice so biryani usually wins as they are not too keen on stews (although they are the farmer’s favourite). Pork I usually stir fry and I either do chicken noodles or a salad type meal with wraps.

This week, I decided to do something different. I have started getting a box of seasonal vegetables delivered so I had leeks, carrots, courgette and onions in my fridge and store cupboard and I opted for a savoury crumble.

As always with my recipes, the amount of ingredients are approximate (I hardly ever weigh things and someone actually borrowed my scales so I can’t weigh anything, even if I wanted to) and I will not hold you to the recipe. Most veg would work well in this other meats like turkey or even minced beef would be quite tasty.

For the filling:

2 leeks
3 carrots
1 courgette
2 small or 1 big onions.
A big knob of butter
A packet of button mushrooms
Half a pint of white sauce
Oil or butter to cook

For the white sauce:
25g butter
25g plain flour
300ml milk
1 onion

For the crumble:

150g plain flour
100g oats
1 weetabix biscuit
50g hard cheese-I used Cheddar
100g butter

Chop the vegetables but leave one onion whole.
Put your knob of butter or splash of oil into a pan and add the leeks and carrot. Put a lid on the pan and leave for 5-10 minutes or until soft.

As they cook, make your white sauce. If you are pushed for time, just use a packet but add the whole onion to the milk mixture to give flavour.

I make my crumble mix in a food processor and you can have this mixing while everything else is cooking. I just put all the ingredients in together and, if it looks a bit dry, I add a little more butter.

When the carrot an leek were soft, I added the courgette and cooked for a further 5 minutes, then transferred this mixture to an oven proof dish.

Either cut or tear your cooked chicken into the vegetable mix, add the mushrooms and allow the white sauce to cool a little.

Then add the white sauce to the chicken and vegetables and mix thoroughly.

Sprinkle the crumble mixture onto the filling and bake in an oven at 200 degrees (fan) for 30 minutes.

The thing with this crumble is, the amount you need depends on the type of dish you use to bake it. If it is one of those round pyrex type dishes, the above amounts will be fine. If it is a larger dish, you will have to add a few more ingredients. I suggest an extra weetabix crumbled to start with and take it from there.

I was quite pleased with my chicken crumble. I made it ahead, put it in the fridge and cooked it when the farmer came in.

If you have any trusty left over recipes of your own, I would love to hear about them.

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