Chicken, Pea and Ham Pie

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.