CHICKEN SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees. Line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
• Remove chicken from oven and allow to cool. Once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
• Even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
• Meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
• Mash potatoes with milk and butter until creamy.
• Season with salt and pepper to taste, and set aside.
• Following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
• In the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
• Cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
• Sprinkle grated cheese on top of potato in a thin layer.
• Cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
• Turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. Enjoy!
• If you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.