Chicken Stew With Scones

Creamy chicken and vegetable stew with scones on top.

Comfort food taken to another level.

On a rainy weekend decided to make this chicken pot with fluffy scones on top, and OMG! The scones make such a great combination with the creamy filling. This dish is so rich in flavor that it will be almost impossible to have just one piece. You must try it!

• Preparation Time: 30 min

• Baking Time: 40 min

• Servings: 4 servings

---

Ingredients

1. Scones:

   1 cup flour

   1 tsp baking powder

   1 tsp sugar

   1/2 tsp salt

   1/2 cup melted butter

   3/4 cup kefir

2. Filling:

   300gr roasted shredded chicken

   2 tbsp butter

   1/2 onion, chopped

   2 garlic cloves, minced

   2 medium carrots, in little cubes

   1 cup peas

   1 cup mushrooms, chopped

   1 tbsp flour

   200ml cream

   salt

   pepper

   parsley

---

Preparation:

1. For the filling, on a skillet over medium heat, add the butter, onions and garlic and sauté for 2 minutes.

2. Then add the carrots, the mushrooms and let it cook for another 5 minutes.

3. Add the flour and mix.

4. Then add the chicken broth, mix a little bit, and then add the cream.

5. Pour in the shredded chicken and the peas and mix. Then add the salt, pepper and the parsley.

6. For the scones, in a bowl pour the flour, the baking powder, salt and sugar, and mix.

7. Then add the melted butter, and while you mix it, slowly add the kefir. Mix it well.

8. Transfer the chicken mixture into a large pot and then with a spoon pour the dough on top of the chicken, until you get nice 4-6 scones.

9. Bake it on a preheated oven at 180ªC for about 40 minutes.

10. Serve with some basil leaves on top.