1.3kg chicken thigh fillets, trimmed, cut into 4cm pieces
2 cloves garlic, crushed
2 tablespoons olive oil
150g shaved leg ham, coarsely chopped
535g can pea and ham soup
200g tub crème fraiche
1 tablespoon cornflour
1 cup frozen peas
6-pack fresh pumpkin scones
¾ cup grated Tasty cheese
Toss chicken with garlic and oil in a large bowl. Season with salt and pepper.
Heat a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring for about 3 minutes, or until browned. Remove.
Add ham to same pan. Cook, stirring for about 3 minutes, or until crisp. Return chicken. Stir in soup and crème fraiche. Blend cornflour with 1 tablespoon water in a small bowl. Stir into pan. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until slightly thickened. Stir in peas.
Transfer chicken mixture to an oiled, large ovenproof dish (10 cup-capacity).
Cut scones horizontally in half. Arrange, cut side-down over chicken mixture to cover. Sprinkle with cheese.
Cook in a moderate oven (180C) for about 20 minutes, or until cheese is golden brown.
Remove from oven. Stand for 5 minutes before serving.
TIP! Pumpkin scones are available in a six-pack from the bakery section of major supermarkets and Baker’s Delight bakery. We used an ovenproof dish measuring 22cm x 32cm x 5.5cm deep.