Chicken And Leek Bake - cooking recipe

Ingredients

1 tbsp vegetable oil
1 2/3 lbs boneless skinless chicken thighs, cut into 3/4-inch cubes
2 None leeks, washed, trimmed and chopped
1 tbsp cornstarch
1 cup chicken stock
1/2 None recipe Basic Scone dough
1/4 cup chopped parsley
1/3 cup grated Cheddar cheese

Preparation

Preheat the oven to 450\u00b0F. 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.
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.
Place scone dough on a lightly floured surface and lightly knead in parsley and cheese. Crumble scone dough over chicken mixture.
Bake for 15 mins, until golden. Serve hot.