Chicken pot pie
Is a rough recipe ok for you?
you need to get some chicken (can be whole or just thighs - dark meat is better than white).
Put it in cold water to cover generously, with salt, pepper, a celery stalk, a carrot and an onion. A bay leaf would be good. Cook over low heat for a couple of hours to cook the chicken and make some broth,
Put about 3 tbsp of butter in a pot, and melt it, then add about 3 tbsp flour, cook slowly for a few minutes, stirring and then pour in all at once, off the fire, about two cups of the broth.
Let it cook over low heat, stirring with whisk until it thickens, about five minutes.
if you have some mushrooms, slice and fry gently in butter
Cut up a couple of celery stalks and gently sautee till almost tender.
Cut up the chicken in largish pieces, taking out the bones.
put it all in the pot with the sauce, and then add a cup or so of frozen peas.
put into a deep glass or ceramic oven dish
Make biscuits (american biscuits, that are similar to your scones)
2 cups flour
t 1/2 tsp baking powder
1 tsp salt
1/4 cup (50 grams) butter or half butter half lard (cold from fridge)
3/4 cup buttermilk or milk
optional - 1 tbsp sugar (i like the slight sweetness with the salty pie)
mix the dry ingredients. add the butter (or butter and lard) cut into pieces, and mix with your mixer till it's all crumbs - don't overmix. or you can rub it together but don't let it melt.
add the liquid all at once, gather into a ball, if it won't hold together, toss with a tsp more milk, then knead only three or four turns.
flatten with your hands till about 1/2 inch thick and lift and put on top of the filling
(no bottom crust)
bake at about 450F (hot oven) for about fifteen minutes, until a toothpick inserted into the biscuit comes out dry and it's turned a light tan color
you can paint the top of the crust with milk to help it color