Chicken And Leek Bake

• 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

1. Preheat the oven to 450u0b0F. 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. 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. Place scone dough on a lightly floured surface and lightly knead in parsley and cheese. Crumble scone dough over chicken mixture.
4. Bake for 15 mins, until golden. Serve hot.

vegetable oil, chicken thighs, leeks, cornstarch, chicken stock, recipe basic scone, parsley, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/33749 (may not work)