Chicken Shepherd'S Pie - cooking recipe

Ingredients

6 large potatoes, peeled
1/2 cup milk
1/4 cup butter or 1/4 cup margarine
4 chicken legs, bone and skin on
2 (12 fluid ounce) cans corn kernels
1 (1 ounce) packet Swiss Chalet dipping sauce mix
2 cups water
1 cup grated cheddar cheese (or marble)

Preparation

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.