Creamy chicken and mushroom pie.

1. Preheat the oven to 190
Place the potatoes in a pan of lightly salted boiling
water and cook for 10 min until tender.
Drain and mash with 4 tablespoons of milk,
seasoning with the chives.

2. Meanwhile, fry the chicken in the oil for 4 min, then transfer to a
pie dish.
Add the mushrooms to the pan, cover and cook for
3 min, then mix with the chicken.

3. Make up the white sauce mix with the remaining milk,
following the pack instructions, and simmer for 2 min.
Mix in the cheese until smooth,
then pour into the pie dish.

4. Spread the mash over the filling and bake for
20 min until golden and bubbling.