Special equipment:
31⁄2in (8.5cm) pastry cutter
6 large ramekins

Ingredients:
1 quart (1 liter) chicken stock
3 carrots, sliced
1lb 10oz (750g) large potatoes, diced
3 celery stalks, thinly sliced
6oz (175g) peas
1lb 2oz (500g) cooked skinless, boneless chicken
4 tbsp unsalted butter
1 onion, chopped
1⁄4 cup all-purpose flour
3⁄4 cup heavy cream
pinch of ground nutmeg
sea salt and freshly ground black pepper
leaves from 1 small bunch of parsley, chopped
1 egg

For the topping:
1 1⁄3 cups all-purpose flour, plus extra for dusting
1 tbsp baking powder
1 tsp salt
4 tbsp unsalted butter, diced
leaves from 1 small bunch of parsley, chopped
2⁄3 cup milk, plus more if needed

Method:
1 Boil the stock in a large saucepan. Add the carrots, potatoes, and celery, and simmer for 3 minutes. Add the peas and simmer for about 5 minutes, until all the vegetables are tender. Drain, reserving the stock. Cut the chicken into slivers and put in a bowl. Add the vegetables.

2 Melt the butter in a small saucepan over medium heat. Add the onion and cook for 3–5 minutes, until softened but not browned. Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes. Add 2 cups stock and heat, whisking, until the sauce comes to a boil and thickens. Simmer for 2 minutes, then add the cream and a pinch of nutmeg, and taste for seasoning. Pour the sauce over the chicken and vegetables, add the parsley and mix gently.

3 Sift the flour into a large bowl with the baking powder and salt. Make a well in the center and add the butter. Rub with your fingertips to form fine crumbs. Add the parsley, make a well again, and pour in the milk, cutting in quickly with a knife to form coarse crumbs. Add more milk if it is dry. Bring the dough together with your fingers.

4 Knead the dough lightly on a well-floured surface until smooth. Pat the dough out to a thickness of 1⁄2in (1cm). Cut out rounds with the pastry cutter. Pat out the trimmings and cut additional rounds, for a total of 6.

5 Preheat the oven to 425°F (220°C). Divide the chicken filling evenly among the 6 dishes. Place a scone round on each pie (it’s nice if the scone is positioned slightly off-center, so you can see some of the creamy filling). Lightly beat the egg with a pinch of salt and use to glaze the rounds.

6 Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake until the crust is golden brown and the filling is bubbling. It should take 7–10 minutes longer. If the scone topping threatens to burn, cover the pies loosely with a sheet of foil.

PREPARE AHEAD:
The filling can be prepared 1 day ahead, covered, and chilled. Bring it to room temperature before baking.

BAKER’S TIP:
Although this scone topping is very easy to make, you can also make this pie with a puff pastry  or shortcrust  topping instead. Try experimenting with the filling too, adding different herbs; tarragon is a particularly good choice here.

Chicken Pot Pies with Herb Crust