Ingredients
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
Method
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Toss chicken with garlic and oil in a large bowl. Season with salt and pepper.
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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.
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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.
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Transfer chicken mixture to an oiled, large ovenproof dish (10 cup-capacity).
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Cut scones horizontally in half. Arrange, cut side-down over chicken mixture to cover. Sprinkle with cheese.
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Cook in a moderate oven (180C) for about 20 minutes, or until cheese is golden brown.
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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.
