Chicken and mushroom potato-topped pie

Instructions

1 Heat oil in a non-stick pan and cook capsicum and mushrooms with seasoning until softened, adding a little oil spray if necessary.

2 Stir in flour and cook for a few minutes. Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Add the paste to pan and stir until thickened. Add chicken and carrots. Heat for 5 minutes, stirring.

3 Preheat oven to 180°C. Spoon the chicken mixture into a pie dish. Mix the pie topping ingredients together. Season and spread over the chicken. Use a fork to make a pattern on the top of the potato. Bake for 25 minutes, or until lightly golden. Sprinkle with fresh parsley and serve with vegetables.