Chicken and Pea Pie with Buttermilk Scones
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (chopped)
- 3 carrots (diced)
- 1 Leek (chopped)
- 5 cups skinless, boneless Chicken breasts (chopped)
- 2 Tbsps 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 tsp salt
- 3 Tbsps vegetable Shortening
- 3 Tbsps butter
- ¾ cup Buttermilk (more, if needed)
- 1 Tbsp melted butter
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.
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