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Crusted Chicken Noble

A delicious, hearty chicken casserole topped with scones
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Course Main Course

Equipment

  • 1 large saucepan
  • 1 casserole dish

Ingredients
  

  • 2 whole cooked chickens see note 1
  • 1 1/4 cups chicken stock
  • 85 g butter
  • 1 onion chopped
  • 28 g plain flour
  • 1/2 cup cream
  • 1/3 cup dry white wine see note 2
  • 2 carrots cooked & diced
  • 1 cup peas cooked
  • 1/4 cup red capsicum diced
  • 220 g tin mushrooms in butter sauce see note 3
  • salt to taste
  • cayenne pepper to taste
  • 1 batch uncooked scones

Instructions
 

  • Preheat oven to 200C (fan forced)
  • Melt butter in saucepan. Add onion & cook until soft & golden.
  • Add flour & stir until smooth.
  • Gradually stir in stock, bring to the boil, thicken then simmer 2-3 minutes
  • Remove from heat, add all other ingredients. Season with salt & pepper. Reheat gently.
  • Pour into casserole dish and top with uncooked scones.
  • Bake for 10-15 minutes until scones are cooked and golden.

Notes

1. BBQ chickens from the supermarket are idea for this recipe.
2. Replace wine with more stock if you prefer no alcohol.
3. Substitute with chopped, cooked mushrooms if you prefer. Or leave them out if you don't like mushrooms.