Ingredients:
8 medium potatoes
2 tsp corn flour
1 tbsp water
1 ½ cups chopped cooked chicken
125g mushrooms, thinly sliced
½ cup peas
220g can creamy chicken soup or thick chicken stock
2 tbsp chopped chives
2 tbsp milk
45g butter
Method:
Bake or microwave potatoes until tender, stand for 15 minutes.
Cut the potatoes in half, scoop out the flesh, leaving a 5mm shell; reserve potato flesh.
Blend corn flour with water; combine in a pan with chicken, mushrooms, peas and soups, bring to boil; simmer uncovered, for about 3 minutes.
Stir in the chives. Spoon chicken mixture into the potato shells.
Mash reserved potato with milk and 15g of the butter, spoon into a piping bag fitted with a fluted tube.
Pipe mashed potato over filling, drizzle with remaining melted butter. Bake in a hot oven for about 10 minutes or until lightly browned.
Serve hot.