Comfort food doesn’t get more iconic than this. Flaky, golden and packed with love – our classic chicken pie twist is everything you remember (and more).
Chicken pot pie with cheesy scone topping
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1⁄2 onion, thinly sliced or chopped
- 1 leek, thinly sliced
- 1 carrot, peeled and finely chopped
- 3 thyme sprigs, picked
- 1 tsp dijon mustard
- 1 tsp minced garlic
- 1 ½ tbsp flour
- ⅔ cup cream or warm milk
- 2 cups shredded cooked chicken
- ½ cup peas
- ½ cup corn, optional
- Scone topping
- 2 cups flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup milk
- ½ cup cheddar cheese
- Melted butter, to brush
Instructions
HEAT the oil and butter in a pot over a medium heat. Add the onion,leek and carrots and cook until soft. Season. Add in the thyme, dijon mustard and garlic and fry for 2-3 minutes.
STIR in the flour and cook for 2 minutes. Add the cream or milk and stir. Bring to the boil and whisk until thickened, Season to taste. Add the cooked chicken, peas and corn and cook for 2-3 minutes. Remove from the heat and set aside
Scone topping
PREHEAT the oven to 200ºC. Mix flour, baking powder, sugar, and salt together. Add in the grated cheese and mix.
GRATE cold butter and work it into the dry mix with your hands. Add milk and stir gently to bring it all together. If dough is firm enough,turn dough out onto a clean counter. Fold it over a few times to get it into a 2-3 cm thick layer. Cut into rounds or according to your dish size. (Or alternatively, spoon the filling onto the pie dishes)
TRANSFER the filling to the baking dish of your choice. Top each ramekin with the scone topping.
BAKE for 15-20 minutes or until the scone topping is cooked through and golden brown.
As soon as they come out of the oven, brush with melted butter and serve.
Notes
This recipe would also taste amazing with a corn bread flavour, so feel free to half the flour and add 1 cup of maize meal instead.
ALSO SEE: Bok choi, shiitake mushroom and creamy chicken pie
