Recipe for Chicken and Vegetable Crumble 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE FILLING ----------------
40 gm Butter, (1 1/2oz)
40 gm Plain flour, (1 1/2oz)
600 ml Milk, (1 pint)
Salt and freshly ground black pepper
300 gm Chicken breast, cooked (10z)
300 gm Special mixed vegetables, (10z)
----------------- FOR THE TOPPING ----------------
150 gm Plain flour, (5z)
75 gm Butter, (3oz)
50 gm Porridge oats, (2oz)
Instructions:
Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Melt the butter in a heavy based saucepan. Stir in the flour and mix to a smooth thick paste.

Cook for 1-2 minutes, stirring continually, then remove from the heat and gradually blend in the milk.

Place back onto the heat, season and bring gently to the boil stirring continuously until the sauce thickens.

Add the cooked chicken and vegetables.

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

Put the chicken and vegetable mixture in an ovenproof dish. Top with the crumble mixture and bake for 35-40 minutes until brown.

NOTES : A warm and hearty supper dish.

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