As a family of four we rarely finish a whole chicken in one sitting. It's good to know then, that there are so many ways to re-purpose leftover chicken. This easy chicken pot pie recipe creates a delicious meal with leftover roast chicken.
Chicken pot pie with cheese scone crust
Cheese scone crust
- 1 1/2 cup all purpose flour
- 3/4 cup grated cheese ((plus extra for the top if you desire))
- 3 tsp baking powder
- 1 egg
- 3/4 cup milk
- 1 tsp thyme
- 1/2 tsp ground black pepper
Pot pie filling
- 1 1/2 cup potatoes ((1.5cm (1/2 inch) dice))
- 1 1/2 cup large sweet potato ((1.5cm (1/2 inch) dice))
- 1 1/2 cup carrots ((1.5cm (1/2 inch) dice))
- 1 cup peas
- 1 tbsp butter
- 2 tbsp all purpose flour
- 1 cup milk
- 1/2 cup cream
- 1/2 whole cooked chicken (rotisserie, roast or bbq) ((shred skin and meat))
- 1 onion ((chopped))
- 1 tbsp dijon mustard
- 1 tsp thyme
- 1 chicken stock cube
- salt and pepper to taste
Make the cheese scone topping
In a bowl, mix together the wet ingredients, thyme and grated cheese. Sift in flour and baking powder and mix gently until just combined. Set aside.
Make the filling
In an oven and stove proof casserole, saute all vegetables in a little oil until heated through and softened.
Add the butter and allow it to melt then add the flour and continue to cook for a minute.
Add milk, cream, dijon mustard, thyme and stock cube. Stir and simmer until the gravy has thickened. Add the chicken. Stir to coat and heat the chicken. Season with salt and pepper to taste.
Pre heat your oven to 180C / 350 F.
Dollop the cheese scone mixture over the top of the chicken pot pie filling. Add extra cheese if you wish.
Bake the chicken pot pie for 30 - 35 minutes until the scone crust is deeply golden. Serve with a generous helping of gravy.
