Chicken and winter vegetables cooked in a herby mushroom sauce, topped with a crusty rosemary scone topping. A one-pot wonder you will love.
Okay, so the filling of this Chicken Pot Pie is incredibly tasty. It could truly be a standalone meal. But then you add on the crusty, salty, rosemary scone topping and holy smokes - it goes to the next level!
I love this combination of harvest vegetables - onion, garlic, celery, carrot and mushroom. Because there are a lot of them, I highly recommend chopping the vegetables ahead of time before adding them to the pot.
How to make Chicken Pot Pie:
This recipe is made in two parts - the scone topping and the pie filling.
Scone topping: Place all the scone ingredients together in a bowl and mix to combine. On a floured surface, knead to form a ball. Wrap in cling film and chill in the fridge.
Preheat the oven to 200°C fan bake.
Pie filling: Heat the butter in a large cast iron pot and brown the chicken in two batches. Remove from the pan and set aside.
Add the onion, celery, carrot, garlic and curry powder to the pot. Cook until tender, then add the mushrooms and dried herbs. Cook until the pan is dry.
Pour in the mushroom soup and water and bring to a simmer. Add the cooked chicken back to the pot and stir to combine. Season well then remove from the heat.
Remove the scone topping from the fridge. On a floured surface, roll out the dough into a large circle the same size as your pot. Place on top of the pie filling.
Slash the dough in a criss-cross pattern with a sharp knife. Brush with a little milk then sprinkle some sea salt on top.
Bake for 35 minutes or until the scone is golden and cooked through.
If you're craving pies, check out my recipes for Sausage Picnic Pie as well as my super popular Chicken and Sweetcorn Pies.
Recipe FAQs:
Either will work here! Breasts are leaner, but the fat on chicken thighs makes them super tasty and tender.
You could add in or substitute corn, sliced capsicum or even some spinach.
If you don't want to make one big scone, you can make individual scone dumplings instead! Check out the pic below. If you roll the scone dumplings with oiled hands it makes them even crispier. Brush with milk and sprinkle over sea salt before baking.
Storage:
Store any leftover chicken pot pie in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
This pie can also can also be frozen. Freeze with or without the scone topping in an airtight container in the freezer for up to three months. Defrost completely before reheating.
Top tips:
- Ensure your pot is large enough to hold all the ingredients. If the scone topping is too close to the top the filling can bubble over.
- Gluten free flour will not work as a substitute in the scone topping.
- Mashed potato or pastry could be an alternative topping.
- Leftovers can be stored in the freezer for up to three months. Reheat until piping hot before serving.
Related Recipes:
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Rustic Chicken Pot Pie
A rustic pie filling made from chicken, carrot, celery and mushrooms topped with a crusty rosemary scone topping.
Ingredients
Scone topping
- 2 cups self raising flour
- 1⁄2 tsp salt
- 1 1⁄2 Tbsp fresh rosemary, chopped
- 3⁄4 cup milk
- 1⁄4 cup oil
Pie filling
- 2 Tbsp butter
- 1kg chicken, breast or thighs, diced
- 2 onions, diced
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 2 tsp crushed garlic
- 1 tsp mild curry powder
- 250g mushrooms, sliced
- 1 Tbsp mixed dried herbs
- 520g tin mushroom soup
- 3⁄4 cup water
Instructions
- Scone topping: Place all of the scone ingredients together in a large bowl and mix to combine. On a floured surface, knead to form a ball. Wrap in cling film and chill in the fridge while you make the pie filling.
- Preheat oven to 200°C fan bake.
- Pie filling: Heat the butter in a large cast iron pot and brown the chicken in two batches. Remove from the pan and set aside.
- Add the onion, celery, carrot, crushed garlic and curry powder to the pot. Cook until tender. Add the mushrooms and dried herbs. Cook until the pan is dry.
- Pour in the mushroom soup and water and bring to a simmer. Add the cooked chicken back to the pot and stir to combine. Remove pot from the heat. Season to taste with salt and pepper.
- Remove the scone topping from the fridge. On a lightly floured surface, roll out the scone mix into a large circle, the same size as your pot. Place the scone on top of the pie filling.
- Slash the dough in a criss-cross pattern with a sharp knife. Brush with a little milk then grind some rock salt on top. Bake for 35 minutes or until the scone is golden and cooked through.
Notes
- Ensure your pot is large enough to hold all the ingredients. If the scone topping is too close to the top the filling can bubble over.
- Regular or gluten free pastry can be used instead of the scone topping if you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 695Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 185mgSodium: 1229mgCarbohydrates: 45gFiber: 4gSugar: 7gProtein: 66g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Morag Puddick says
I made this as a casserole, it was lovely, we all thoroughly enjoyed it, even miss 19 months loved it and there was enough left over to freeze a few meals for her, will make this again, thank you!
VJ cooks says
That's awesome! Thank you for the lovely feedback 🙂
Samara says
Can we swap the mushroom soup for another flavour? And leave out the mushrooms..
VJ cooks says
Mushroom is a key flavour in this pie. But feel free to adapt as you see fit.
Natalie says
I have a question, can the scone dough be frozen raw? I'm making freezer meals for a friend...
VJ cooks says
That's so lovely. Yes you can freeze raw scone dough. I would freeze the pie and dough separately, then allow each part to defrost completely before assembling and baking.