This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.
I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.
The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!
2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly
100g gluten free plain flour
1.2l chicken stock
800g cooked chicken or ham
500g cooked potato, mashed
50g gluten free plain flour
1/2 teaspoon gluten free baking powder
Preheat the oven to 190 degrees Centigrade.
In a large, shallow oven proof pan, heat the butter over a medium heat.
Add the leeks and cook for 10 minutes until vibrant green and soft.
Add the flour to the pan and stir continuously for one minute.
Pour the stock into the pan and stir until it thickens at boiling point.
Stir the diced cooked chicken through and set aside.
Now make the scones.
In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.
Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.
Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.
Place the scones onto the pie filling and pop into the oven.
Bake for 40 minutes.