Chicken and Pea Pie with Buttermilk Scones

0
Average: 0 (0 votes)
(0 votes)
Chicken and Pea Pie with Buttermilk Scones
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
839
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie839 kcal(40 %)
Protein64.33 g(66 %)
Fat40.02 g(35 %)
Carbohydrates53.2 g(35 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A1,265.2 mg(158,150 %)
Vitamin D0.77 μg(4 %)
Vitamin E3.18 mg(27 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.52 mg(47 %)
Niacin39.39 mg(328 %)
Vitamin B₆1.23 mg(88 %)
Folate138.4 μg(46 %)
Pantothenic acid2.2 mg(37 %)
Biotin2.23 μg(5 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C13.91 mg(15 %)
Potassium704.87 mg(18 %)
Calcium261.55 mg(26 %)
Magnesium82.69 mg(28 %)
Iron5 mg(33 %)
Iodine1.55 μg(1 %)
Zinc2.57 mg(32 %)
Saturated fatty acids14.19 g
Cholesterol184.33 mg

Ingredients

for
4
Ingredients
3 tablespoons vegetable oil
1 onion (chopped)
3 carrots (diced)
1 Leek (chopped)
5 cups skinless, boneless Chicken breasts (chopped)
2 tablespoons all-purpose flour
2 ½ cups chicken stock
1 cup peas
salt
peppers
For the topping
1 ¼ cups self-rising flour (plus extra for dusting)
¼ teaspoon salt
3 tablespoons vegetable Shortening
3 tablespoons butter
¾ cup Buttermilk (more, if needed)
1 tablespoon melted butter
How healthy are the main ingredients?
onioncarrotLeekChicken breastsaltsalt

Preparation steps

1.
Preheat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Heat the oil in a large ovenproof frying pan and gently cook the onion until soft but not brown, then add the carrots and leek and continue to cook for 2 minutes.
3.
Add the chicken, cook until lightly browned, then stir in the flour and gradually add the stock, stirring all the time. Bring to a boil and cook for 2 minutes. Season with salt and pepper and add the peas.
4.
For the topping: mix together the flour, sugar and salt in a mixing bowl. Rub in the shortening and butter until the mixture resembles breadcrumbs.
5.
Make a well in the middle and pour in the buttermilk. Stir just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is too dry.
6.
Turn out the dough onto a lightly-floured surface and gently shape into a 1.5cm |3/4” thick round.
7.
Using a 5cm|2" round cutter, cut out rounds and place on the baking tray. Re-shape the dough trimmings and cut out more rounds. Brush the tops with melted butter.
8.
Place the dough rounds on top of the chicken mixture and bake in the oven for 25-30 minutes until the topping is golden and the filling is bubbling.