First make the sauce

• Melt 50 g (3½ tbsp) butter and add 1 finely chopped onion and 2 finely chopped cloves of garlic. Cook for a couple of minutes until it is golden brown.
• Add 50 g (¾ cup) flour and cook out for a couple of minutes until it has formed a paste and is starting to brown.
• Take the pan off the heat and slowly add 400 ml (1½ cups) stock, stirring all the time until the sauce starts to thicken.
• Add 1 tsp mixed herbs and season to taste.
• Pour the sauce into your slow cooker.

Add the filling ingredients

• Add 100 g (1 cup) diced carrots, 150 g (1 cup) of frozen peas and 150 g (1 cup) of frozen sweetcorn to the sauce and stir through. Add the bay leaves.
• Season 4 chicken breasts weighing around 600 g (1lb 2 oz) and place them on top of the sauce.
• Cook on low for 3-4 hours or high for 1-2 hours.

40 minutes before you want to eat

Make the biscuits

• Place the 200 g (1½ cups) plain (all purpose) flour, 4 tsp baking powder and ½ tsp salt into a bowl and mix together.
• Add 120 g (½ cup) butter to the flour mix. Rub the butter into the flour until it resembles breadcrumbs.
• Mix the milk into the biscuit mixture and bring together into a ball
• Pat down the dough, then dip a scone/biscuit cutter in flour
• Cut as many biscuits as you can, reforming the dough and patting flat again
• Remove the chicken and shred, return to the pan with most of the chopped parsley, retaining a tablepoonful for garnish. Remove the bay leaves.
• Place the biscuits on top of the shredded chicken and sauce and place some sheets of kitchen paper or a clean tea towel between the lid and the slow cooker bowl.
• Cook on High for 30 minutes or until the scones are risen
• Garnish with the remaining parsley
• Serve with green vegetables if liked.