Rustic country style chicken pot pie

There are some foods that when you look at them you just know…

You know they’ll fill your belly and warm your heart, the kind of food that just says ‘comfort’ – and this rustic country-style chicken pot pie is one of those meals. Making one of these rustic chicken pot pies reminds us of nice, wholesome family dinners. The kind where you’ve got a great roast chicken and your favourite hearty veggies. Now, imagine all those great flavours between a crusty, salty, rosemary scone topping- it goes next level!

This recipe is a great change-up from the usual roast chicken we all love. Make this recipe once, and we promise you’ll be making it time and time again.

Serves- 6



  • 2 cups self-raising flour
  • 1⁄2 tsp salt
  • 1 1⁄2 tbsp fresh rosemary, chopped
  • 3⁄4 cup milk
  • 1⁄4 cup oil


  • 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



  1. 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.
  2. Preheat oven to 200°C fan force.


  1. Heat the butter in a large cast-iron pot and brown the chicken in two batches. Remove from the pan and set aside.
  2. Add the onion, celery, carrot, crushed garlic and curry powder to the pot. Cook until tender.
  3. Add the mushrooms and dried herbs. Cook until the pan is dry.
  4. Pour in the mushroom soup and water and bring to a simmer.
  5. Add the cooked chicken back to the pot and stir to combine.
  6. Remove pot from the heat. Season to taste with salt and pepper.
  7. Remove the scone topping from the fridge.
  8. On a lightly floured surface, roll out the scone mix into a large circle, the same size as your pot.
  9. Place the scone on top of the pie filling.
  10. Slash the dough in a criss-cross pattern with a sharp knife.
  11. Brush with a little milk then grind some rock salt on top.
  12. Bake for 35 minutes or until the scone is golden and cooked through.

Note: Regular or gluten-free pastry can be used instead of the scone topping if you prefer.

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