Ingredients:

  • 4 cups Cooked Long-Grain Rice
  • 1 Tbsp Unsalted Butter, melted (for rice base)
  • 4 Tbsp Unsalted Butter (for filling)
  • 1 medium Onion, finely diced
  • 1 cup Carrots, finely diced
  • ½ cup Celery, finely diced
  • ½ cup All-Purpose Flour (for roux)
  • 3 cups Chicken Stock (low sodium, warm)
  • ½ cup Whole Milk or Cream
  • ¼ cup Sour Cream or Crème Fraîche
  • 3 cups Cooked Chicken, shredded or cubed
  • 1 ½ cups Frozen Mixed Vegetables (peas, corn, beans)
  • 1 tsp Fresh Thyme, leaves only
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 ½ cups All-Purpose Flour (for topping)
  • 2 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 6 Tbsp Cold Unsalted Butter, cubed
  • ½ cup Sharp Cheddar Cheese, grated (plus 2 Tbsp for sprinkling)
  • ¾ cup Buttermilk (cold)
  • 1 large Egg, beaten with 1 Tbsp water (for egg wash)

Instructions:

  1. Combine dry ingredients: Whisk together the 1 ½ cups of flour, baking powder, and salt for the scone topping in a large bowl.
  2. Cut in the Butter: Add the 6 Tbsp of cold, cubed butter. Use a pastry blender or your fingers (working quickly) to cut the butter into the flour until the mixture resembles coarse breadcrumbs, with visible butter pieces the size of small peas.
  3. Add Cheese and Liquid: Stir in the ½ cup of grated cheddar (saving the extra 2 Tbsp for later). Pour in the cold buttermilk and mix gently until just combined. Do not overmix; the dough should be shaggy.
  4. Chill: Cover the bowl loosely and place the dough in the fridge to chill while preparing the filling.
  5. Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a 9x13 inch casserole dish.
  6. Sauté Aromatics: Melt the 4 Tbsp of butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables have softened. Season lightly.
  7. Make the Roux: Sprinkle the ½ cup of flour over the sautéed vegetables. Stir continuously for 1–2 minutes to cook off the raw flour taste.
  8. Build the Sauce: Slowly whisk in the warm chicken stock, incorporating it gradually to prevent lumps. The sauce should thicken immediately. Once smooth, whisk in the milk/cream and sour cream. Bring to a gentle simmer.
  9. Finish the Filling: Reduce the heat to low. Stir in the cooked chicken, frozen mixed vegetables, and fresh thyme. Check the seasoning and adjust salt and pepper. The filling should be thick. Remove from heat.
  10. Prepare the Base: Toss the pre-cooked rice with the 1 Tbsp of melted butter. Spread the rice evenly across the bottom of the prepared casserole dish.
  11. Layer the Filling: Pour the hot chicken filling over the rice base, spreading it out evenly.
  12. Top the Bake: Remove the scone dough from the fridge. Drop large spoonfuls of the dough evenly over the top of the filling.
  13. Egg Wash and Garnish: Brush the scone pieces lightly with the beaten egg wash and sprinkle the remaining 2 Tbsp of cheddar cheese over the topping.
  14. Bake: Bake for 35–40 minutes, or until the filling is bubbling hot throughout and the scone topping is puffed, golden brown, and cooked through.
  15. Rest: Allow the casserole to rest for 10–15 minutes before serving to help the sauce set slightly.