Chicken Pot Pie with Scone Topping Recipe


Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings7
DishMain Ingredient


 Butter2 Ounce (60 Gram)
 Chicken breast fillets4 , cut into 3/4 inch cubes
 Potatoes2 Medium, cut into 1/2 inch cubes
 Onion1 Large, chopped
 Carrots2 Large, cut into 1/2 inch cubes
 Plain flour3 Tablespoon
 Dry white wine1 Cup (16 tbs)
 Hot chicken stock3 Cup (48 tbs)
 Cream1 Cup (16 tbs)
 Tomato paste2 Tablespoon
For scone topping
 Self raising flour2 Cup (32 tbs)
 Dried mixed herbs2 Tablespoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Butter1 Ounce, chopped (30 Gram)
 Milk1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 610 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 38.7 mg

Sodium 808.6 mg33.7%

Total Carbohydrates 83 g27.8%

Dietary Fiber 4 g16%

Sugars 19.5 g

Protein 24 g47.8%

Vitamin A 78.4% Vitamin C 25.7%

Calcium 31.1% Iron 15.1%

*Based on a 2000 Calorie diet


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.