Creamy Chicken and Scone Bake – Australian Comfort Food
For the Creamy Chicken Mixture
For the Savory Scone Topping
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken Mixture
In a large mixing bowl, combine the shredded meat of one barbecue chicken, one can of cream of chicken soup, 1 teaspoon of mixed dried Italian herbs, and 1 cup (250 ml) of chicken stock. Mix until well combined.
Add Milk to Chicken Mixture
Add 1 cup (250 ml) of milk to the chicken mixture and mix again until everything is thoroughly combined and creamy.
Transfer to Baking Dish
Pour the creamy chicken mixture into a large baking dish and spread evenly. Set aside.
Prepare the Scone Topping
In another mixing bowl, combine 2.5 cups of self-raising flour, 1 tablespoon of mixed dried Italian herbs, salt, and pepper to taste. Mix these dry ingredients together.
Add Wet Ingredients to Scone Mix
Make a well in the center of the dry scone ingredients. Add one egg and 1 cup (250 ml) of milk. Begin mixing.
Adjust Scone Batter Consistency
Add another 0.5 cup (125 ml) of milk to the scone batter, mixing until it reaches a consistency that is thick but almost liquid. This ensures a fluffy scone topping.
Assemble and Bake
Pour the scone batter evenly over the chicken mixture in the baking dish. Place in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) and bake for approximately , or until the scone topping is golden brown and risen.
Rest and Serve
Once baked, remove the creamy chicken and scone bake from the oven. on the counter for about to cool slightly before serving. Serve with a side salad or vegetables for a complete meal.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Variations
Simple ways to adapt this recipe.
- Substitute cream of chicken soup with other creamIngredient swap
Based soups like mushroom or celery.
- Use plain flour with 2
5 teaspoons of baking powder if self-raising flour is not available.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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