Chunky Chicken and Potato Pie

Yummie Sunday treat,great for kids who hates vegetables.
Ingredients
2 medium-sized carrots, thickly sliced
1 small head broccoli, cut into flowerets
400g chicken breast
1 tbsp butter
2 cloves garlic, chopped
1 tbsp plain flour
2 tbsp milk
salt and pepper to taste

Potato topping:
3 medium-sized potatoes
1 tbsp butter
4 tbsp hot milk, usage of hot milk will make your mash potato light and fluffly. Cold liquid will make the mash gluey
pinch of grated nutmeg
salt and pepper to taste
Method
1. Place carrots in a small pan and barely cover with water. Cook until tender. During the last 5 mins add in broccoli. Strain the vegetables and set aside the liquid.
2. Cut chicken into 1 cm slices or cubes. Season lightly with salt and pepper. Heat butter in pan and saute garlic till fragrant. Add chicken and fry till firm. Dust in the flour, cook for 1 min and then add reserved liquid. Cook until sauce thickens.
3. Add milk or chiken buljong and pre-cooked vegetables. Season to taste. Transfer fillings into baking dish and leave to cool.
4. Meanwhile, scrub potatoes clean and place in a pot. Cover with water and bring to boil. Cook until tender and drain. When cool enough to handle, peel.
5. Mash while potatoes are still hot and add in butter and milk. Season to taste with salt, pepper and nutmeg.
6. Spread mash potatoes over the fillings. Rough up the surface with forkPut to bake in preheated oven at 200C for about 20 mins or until the top is golden brown. Enjoy!