Chicken Pot Pie with Herbed Scone

Ingredients

Yield:

9x13 baking dish

• Chicken

  • 1 whole chicken, free-range
  • ½ cup onion, roughly chopped
  • ½ cup carrot, roughly chopped
  • ½ cup celery, roughly chopped
  • 2 pcs bay leaf
  • 1 tsp thyme
  • 1 tsp salt

• Filling & Sauce

  • ½ cup onion, diced
  • 2 pieces celery, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 12 medium button mushrooms, quartered
  • 8 pieces fingerling or small Yukon Gold, quartered
  • ¼ cup butter
  • 2 tbsp olive oil
  • ¼ cup flour
  • ¾ cup white wine
  • 4 cups chicken stock
  • 1 cup heavy cream
  • ¼ cup fresh herbs, chopped (sage, rosemary, thyme)
  • to taste - salt, pepper & lemon juice

• Herbed Scone

  • ¾ cup + 2 tbsp butter, unsalted
  • ¾ cup sugar
  • 1 tsp salt
  • 2 whole egg yolks
  • 1 ½ cup milk
  • 5 cup pastry flour
  • 3 ½ tbsp baking powder
  • 2 tbsp chive, finely chopped
  • 1 tsp thyme, picked and chopped
  • 1 tbsp Italian parsley, chopped
  • ¼ tsp black pepper, ground
  • ¼ cup aged white cheddar, grated

Preparation

Difficulty:

Medium

Time:

30 Minutespreperation

Total Time:

2.5 Hours

1. Method - Chicken

   1. In a large pot cover boiling fowl with water and bring to a simmer, add onion, carrot, celery, bay leaf, thyme, and salt.
   2. Cook until tender, approximately two hours. Remove from heat and allow chicken to rest in the pot with the stock for half an hour.
   3. Remove the chicken and strain the stock. Reduce the stock until you have 4 cups of liquid.
   4. Remove skin from the chicken and pick and dice the meat.

2. Method - Sauce

   1. In a large pot over medium heat melt the butter with the olive oil. Add onion, celery, carrot, garlic and mushrooms and sauté lightly.
   2. Add the flour and continue to cook for an additional five minutes, stirring frequently to prevent burning. Deglaze with white wine, add the chicken stock slowly while stirring constantly.
   3. Bring the mixture to a simmer, add potatoes and cook until potatoes are fork tender. Add the chicken and return to a simmer.
   4. Add fresh cream and herbs, adjust the seasoning.
   5. Remove from heat and allow to cool slightly as you prepare the herbed scones.

3. Method - Herbed Scones

   1. Preheat oven to 350F.
   2. Cream butter, sugar, salt and pepper, add the yolks and cream thoroughly.
   3. Add the milk and stir until combined.
   4. Sift together pastry flour and baking powder.
   5. Add dry ingredients to the bowl and fold until mixture just comes together. Try not to over mix or scones will be tough.
   6. Stir in the herbs and cheese. Roll the dough using a rolling pin to approximately ½ inch thickness.
   7. Do not over mix or scones will be tough.
   8. Cut with a round cookie cutter. Brush the tops with a beaten egg.
   9. Bake for 20 minutes or until golden brown

4. Presentation for Serving

   1. To serve, spoon the potpie filling into a casserole dish, place warm scones over top.