As winter is settling in, this chicken pie with a spelt scone topping hits the spot. A great recipe from Julia Le Clerc. Serves 4.
1 leek, sliced
2 carrots, sliced
2 stalks celery, sliced
600g skinless free range chicken breaks (we used thighs) cut into pieces
2 cup liquid chicken stock
2 tbsp cornflour
1/3 cup cold filtered water
1 cup peas
2 tbsp chopped fresh parsley
Salt and pepper
Scone style crust
Preheat oven to 200 degrees Celsius. Heat a saucepan, add a little oil, leek, carrots, and celery and cook over a medium heat for 5 minutes, while stirring. Remove and set to one side.
Add a bit more oil and brown chicken in two batches. Put to one side.
Pour chicken stock into pan, stirring to remove any flavoursome sediment from the bottom. Mix the cornflour with the cold water to form a smooth paste. Add to pan and stir simmer for 5 min until the sauce thickens.
Return chicken to the pan with the vegetables. Stir in peas and parsley and season with salt and pepper. Spoon mixture into 1.5 litre pie dish.
Roll out scone dough until it is 5 mm thick and just larger than the pie dish. Spread on top to make a lid for the pie. Trim and crimp edges and cut a few slits to let the steam out.
Bake for 30min or until pastry is golden brown. Remove and serve hot.
Scone pastry ingredients and method
2 cups spelt flour
2 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
1/2 cup cold water
1 large egg lightly beaten
Sift flour, baking powder, and salt into a bowl. Add oil, water and beaten egg and mix well. The mixture will be crumbly but moist. Knead very briefly until it comes together and press into a flat disc on a floured surface. Follow pie method.