Chicken and Mushroom Pot Pie with Herb Scones and Seasonal Vegetables

Natasha Elvy

Natasha Elvy from Invicta Grammar School in Maidstone 2017 entrant


1. Preheat the oven to 200°C
2. Prepare ingredients for chicken and mushroom mixture: dice the chicken and mushrooms, chop the onion and crush the garlic.
3. Fry the chicken on a medium-high with some sunflower oil (whilst this is happening begin to prepare the vegetables). Once the chicken has turned white and the diced mushrooms and cook until the chicken begins to brown.
4. Remove the chicken and mushrooms from the pan and fry the onion and garlic until soft.
5. Melt the butter in a separate saucepan, stir in the flour and cook for roughly three minutes, stirring constantly until it has formed a thick paste (roux).
6. Mix the milk. Chicken stock and seasoning in a jug. Slowly pour the liquid into the flour mixture and stir until smooth. Simmer over a gentle heat stirring every now and then and making sure it does not boil. Do this until the sauce has thickened. Whilst the sauce is thickening begin to make the scones: sift the flour and salt into a bowl and add the mixed herbs. Rub in the butter finely. Add all the milk in at once and mix with a knife until it forms a soft dough. Roll onto a lightly floured surface and knead until smooth. Then tear pieces of the dough off and roll in your hands to form a ball (Make as many as possible from the mixture). Place on a baking tray with a baking sheet and squash them slightly (they must be placed apart from each other as they will expand).
7. Put the scones in the oven for 8-10 minutes, begin to boil the carrots and five minutes later the broccoli and cabbage and stir the thickened sauce into the chicken and mushroom mixture.
8. Serve piping hot


2 Chicken breasts (Diced)
75g Button Mushrooms (Diced)
1 Small Onion (Chopped)
2 Garlic clove (Crushed)
25g Butter
1tbsp Plain flour
150ml Whole milk
100ml Chicken stock
Seasoning- salt and pepper
Herb Scones
200g self-raising flour
½ tsp salt
2tbsp mixed herbs
50g butter
125ml whole milk (Plus extra for brushing)
Four carrots
Half a broccoli
Half a sweetheart cabbage