Method
Heat the stock to boiling 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 the vegetables, reserving the stock. Cut the chicken into slivers and put in a bowl. Add the vegetables.
Melt the butter in a small saucepan over a moderate 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.
Stir in 500ml of stock and heat, whisking until the sauce comes to the boil and thickens. Simmer for 2 minutes, and 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.
Sift the flour into a large bowl with baking powder and salt. Rub in the butter to form fine crumbs. Add parsley, make a well in the centre, add the milk, and cut in quickly with a knife. Add a little for milk if seems dry.
Mix the dough with your fingers until it comes together. Turn on to a floured surface and knead lightly for a few seconds until smooth. Pat the dough out and cut into four rounds.
Pre–heat the oven to 220ºC / Gas mark 7. Divide the chicken filling evenly among 4 ovenproof dishes. Place a scone round on top of each pie and brush with beaten egg glaze. Bake the pies for 15 minutes. Reduce heat to 180ºC / Gas mark 4 and continue baking until the scone crust is golden and brown.
Serve with a cheese, spinach and watercress salad.