Chicken And Leek Bake

1. 1

   Preheat the oven to 450u00b0F. Heat oil in a large skillet on high heat. Saute chicken for 4 mins, until browned and cooked through. Remove from pan. Reduce heat to medium. Add leek and cook for 5 mins, until soft. Return chicken to pan.

2. 2

   Combine cornstarch with 2 tbsp of the stock. Add to the pan with remaining stock; bring to a boil. Pour chicken mixture into a shallow 5-cup baking dish.

3. 3

   Place scone dough on a lightly floured surface and lightly knead in parsley and cheese. Crumble scone dough over chicken mixture.

4. 4

   Bake for 15 mins, until golden. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.