Chicken Pot Pies with Herb Scones
4 tbsps butter
1 medium onion, chopped
⅓ cup plain flour
2 ⅔ cups milk
1 cup grated cheddar cheese
2 tsps seeded mustard
2 ½ cups chopped cooked chicken
2 cups frozen mixed vegetables
Topping
2 cups self-raising flour
1 tbsp butter

1. Preheat oven to hot 415ºF/200ºC. Lightly grease six 1-cup capacity individual dishes with oil or melt butter.

2. Heat butter in large heavy-based pan. Add onion, cook over medium heat until soft. Add flour, stir over heat 1 minute or until lightly golden and bubbling. Add milk gradually to pan, stirring constantly over heat until sauce boils and thickens. Remove from heat. Stir in cheese, mustard, chicken and vegetables. Spoon mixture evenly into prepared dishes.

4. Using floured hands, knead until just smooth. Pat with hand to 13inch/25cm thickness. Cut rounds from pastry with 1⅔inch/4.5cm cutter. Re-roll pastry cuttings to cut more rounds. Place three rounds on top of each chicken pot. Brush top with extra milk. Bake for 25 minutes or until scones are browned and cooked and the chicken mixture heated through.

3. To make Topping: Place flour in medium bowl. Using fingertips, rub butter into flour for 2 minutes, until mixture is fine and crumbly. Make a well in centre. Stir in milk and parsley with a flat-bladed knife. Using a cutting action, stir until mixture is soft and sticky. Turn onto floured surface.

     Serves 6.