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1
Peel the potatoes and boil in salted water until soft.
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2
Then remove from heat, drain water and mash the potatoes with butter, milk and seasoning.
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3
Then, press into the bottom and up the sides of a large, deep pie dish.
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4
Bake for twenty minutes at 180C degrees (360 Fahrenheit).
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5
In the meantime, chop the onion, garlic and chilies and fry in oil over medium heat until softened.
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6
Dredge the chicken in seasoned flour (flour seasoned with black pepper to taste) and add to the onion pan.
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7
Fry over a medium flame, turning once, until both sides of the chicken are seared.
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8
Add the tomato sauce, spices and herbs, and simmer for twenty minutes until the chicken is cooked through.
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9
Season with salt and pepper to taste.
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10
Remove the chicken from the sauce and shred it using two forks.
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11
Return it to the sauce along with the half cup of cream and simmer until sauce is a bit thickened.
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12
When the potato crust has been baked, take the dish out of the oven and fill the shell with the chicken and as much sauce as will fit.
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13
Make breadcrumbs out of the slices of bread, season, and then sprinkle on top of the pie filling.
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14
Cut the tablespoons of butter into pats and place them on top.
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15
Bake at 180 degrees (360 Fahrenheit) for ten minutes or until everything is hot, the breadcrumbs just need to crisp up a little.
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16
Serve, messily.
