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Chicken Pot Pie With Scone Topping

Country.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes

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