Chicken Pot Pie with Scone Topping Recipe
Ingredients
| 60 g/2 oz butter | ||
| 4 chicken breast fillets, cut into 2 cm/3/4 in cubes | ||
| 2 medium potatoes, cut into 1 cm/1/2 in cubes | ||
| Onion | 1 Large, chopped | |
| 2 large carrots, cut into 1 cm/1/2 in cubes | ||
| Plain flour | 3 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 3 cups hot chicken stock | ||
| Cream | 1 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Scone topping | ||
| 2 cups self-raising flour | ||
| Mixed herbs | 2 Tablespoon, dried | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 30 g/1 oz butter, chopped | ||
| Milk | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
