Ingredients: 1 medium white onion (diced), 3 large cloves of garlic (crushed), 250g chestnut mushrooms (sliced), 3 chicken breasts (chunky pieces), 1tbsp olive oil to cook onions (I use butter with a splash of water instead if not using oil), around 250ml cider of choice (about half a bottle, drink the rest), ground black pepper and good quality salt to season, 1 organic chicken stock cube, 2kg white potatoes (I used Maris Piper and always make extra for fridge leftovers for another meal), 1 tbsp cornflour, 150g petit pois (or any frozen peas, I just prefer those) and 2tbsp full fat cream cheese. 

Method: Heat oil (I use butter) in a pan and add onions, mushrooms and garlic. You can add a splash of water if using butter to prevent sticking. Fry for around 5 minutes. I like to season with salt and pepper at this first stage a little.

Dice up the chicken breasts and add to the pan, frying for a further 5 minutes until it is cooked through. 

Crumble in 1 dry organic stock cube and add half a bottle of cider (or around 250ml) and cook for around 5 minutes.

Put your potatoes on for your mash whilst this cooks. You could also have your mash pre made to save time (Boil peeled chopped potatoes until soft, drain, add lots of salted butter, milk and seasoning and mash.)

Mix cornflour in a cup or small bowl with a little water until you get a pourable smooth paste (think double pouring cream consistency, not too watery.) Add this to the pan once the cider/stock stage is done and stir until the sauce is a little thicker. 

Add the frozen peas, cook for a further minute, then remove the pan from the heat.

Stir in the cream cheese. Mix everything really well. 

Add the pie filling to a large ceramic oven proof dish and top it with the mash. You can brush on melted butter if you're feeling extra but it will crisp up nicely as it is. Put it in a medium heat oven for around 25 minutes.