Chicken filled Potatoes

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:

1. Bake or microwave potatoes until tender, stand for 15 minutes.
2. Cut the potatoes in half, scoop out the flesh, leaving a 5mm shell; reserve potato flesh.
3. Blend corn flour with water; combine in a pan with chicken, mushrooms, peas and soups, bring to boil; simmer uncovered, for about 3 minutes.
4. Stir in the chives. Spoon chicken mixture into the potato shells.
5. Mash reserved potato with milk and 15g of the butter, spoon into a piping bag fitted with a fluted tube.
6. Pipe mashed potato over filling, drizzle with remaining melted butter. Bake in a hot oven for about 10 minutes or until lightly browned.
7. Serve hot.