Chicken & mushroom spud pies

Serves 4 Prep 10 mins Cook 20 mins

4 large baking potatoes

2 tsp olive oil

250g pack chestnut

mushrooms, quartered

1 tsp cornflour

100ml milk, plus

3 tbsp

2 cooked chicken breasts,

roughly shredded handful chopped parsley

1 Microwave the potatoes for 10 mins on high, turning after 5 mins, and heat oven to 220C/200C fan/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.

2 Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad. APER SERVING 289 kcals, fat 5g, saturates 1g, carbs 38g, sugars 3g, fibre 3g, protein 26g, salt 0.1g