Chicken Pot Pie with Scones

This is a great tasting dish with a high-comfort feel with healthy ingredients. I have adapted this recipe from this one, which uses a sourdough scone mixture. To make it easier I found a basic scone recipe to use instead.

There are a couple of options with this recipe. You can cook it as the recipe states; you can cook the scones separately and serve them on the side; or you can omit the scones completely and offer a different side. The photo has no scones on it.

What to put on label:

In the Notes section:

• Bake, covered, for 30 minutes at 180 degrees once defrosted.
• Serve with salad or vegetables. (These can either be supplied by yourself or the recipient can use what they have)
• Serving size: Choose from below, depending what size foil dish you used.

This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]

To make gluten free:

• Try omitting the scones completely, or if you usually cook gluten free and have a scone recipe you can use that.
• Make sure to use GF flour in the chicken mixture ingredients. Edmonds Gluten Free flour works well.
• Please specify on the label which brands are used if marking as GF.

To make dairy free:

• Make sure to check ingredient lists on products. I use Olivani spread instead of butter. Any nut milk or oat milk will work instead of milk (make sure to not use oat milk if also making it gluten free). I used almond milk in this recipe.
• Please specify on label which brands are used if marking as DF.

Chicken Pot Pie recipe adapted from Farmhouse On Boone. Scone recipe from Countdown.