Chicken Pot Pie with Scone Topping
|Butter||2 Ounce (60 Gram)|
|Chicken breast fillets||4 , cut into 3/4 inch cubes|
|Potatoes||2 Medium, cut into 1/2 inch cubes|
|Onion||1 Large, chopped|
|Carrots||2 Large, cut into 1/2 inch cubes|
|Plain flour||3 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Hot chicken stock||3 Cup (48 tbs)|
|Cream||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|For scone topping|
|Self raising flour||2 Cup (32 tbs)|
|Dried mixed herbs||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter||1 Ounce, chopped (30 Gram)|
|Milk||1 Cup (16 tbs)|
1. Melt butter in a large frying pan over moderate heat. Add chicken and cook, stirring constantly, for 3 minutes. Add potatoes, onion and carrots and cook, stirring constantly, for a further 7 minutes.
2. Stir in flour, then wine, stock, cream and tomato paste and cook for a further 10 minutes. Transfer mixture to a large ovenproof dish.
3. To make topping, sift flour into a medium bowl. Stir in herbs and cheese, rub in butter with fingertips. Make a well in the center, add milk and, using a knife, stir mixture to a soft sticky dough. Turn dough onto a lightly floured surface, knead lightly until smooth. Gently press out dough to a 2 cm/3/4 in thickness. Using a scone cutter or small glass, cut out 7 scones and place them on top of the chicken casserole.
4. Bake in moderate oven until scones have well risen and are golden. Serve immediately.