ASDA part of the Wal-Mart family

• 2 chicken breast fillets
• 1 small carrot
• ½ small onion
• ¼tsp mixed dried herbs
• 200g peeled potatoes, cut into chunks
• 225g peeled butternut squash, cut into chunks
• 75ml full-fat milk
• 15g butter
• 15g flour
• 200g can sweetcorn, drained
• 25g Cheddar, grated

1 Poach the chicken in 200ml water for 20 minutes with the carrot, onion and herbs. Remove the chicken and carrot and set aside. Discard onion. Boil liquid until reduced to 200ml. Purée with the carrot to make a chicken stock.

2 Boil the potatoes and squash until tender and mash with 1 tablespoon milk.

3 Preheat the oven to 200C/180C Fan/Gas 6. Melt butter in a pan, remove from heat and stir in flour. Whisk in stock and remaining milk. Heat until boiling, while whisking.

4 Cube chicken and put in a pie dish with sauce and sweetcorn. Top with the mash and sprinkle with cheese. Bake for 15 minutes.