Here’s a complete guide to a comforting Creamy Chicken and Scone Bake, perfect for a hearty dinner:
Creamy Chicken and Scone Bake
1. Ingredients
For the chicken filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz / 300 g) cream of chicken soup or 1 cup homemade cream sauce
- 1/2 cup milk
- 1 tsp thyme or Italian seasoning
- Salt and pepper to taste
For the scone topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 2/3 cup milk
- 1 egg
2. Instructions
Step 1: Preheat oven
- Preheat oven to 400°F (200°C).
- Grease a 9×13-inch baking dish.
Step 2: Prepare the filling
- In a large bowl, mix cooked chicken, vegetables, and onions.
- Stir in garlic, cream of chicken soup, milk, thyme, salt, and pepper.
- Pour mixture into the prepared baking dish.
Step 3: Make the scone topping
- In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk together milk and egg, then stir into the flour mixture until just combined.
Step 4: Assemble and bake
- Drop spoonfuls of scone dough over the chicken mixture. It doesn’t need to completely cover.
- Bake for 20–25 minutes, or until scones are golden brown and cooked through.
Step 5: Serve
- Let cool for a few minutes, then scoop portions onto plates.
- Optional: garnish with fresh parsley.
3. Tips for the Best Bake
- Vegetable variety: Swap in broccoli, green beans, or mushrooms for more flavor.
- Cheesy twist: Sprinkle shredded cheddar or mozzarella on the filling before topping with scones.
- Make it lighter: Use low-fat milk or Greek yogurt in the cream sauce.
If you want, I can also make a quick 30-minute version that uses pre-made rotisserie chicken and biscuit dough to make it almost effortless but still creamy and delicious.
Do you want me to do that?
