Bring a large saucepan of water with 0.5 tsp salt (if you'd like to) to the boil. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter, a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper if you'd like to. Cover with a lid to keep warm.

Kids Step: Grab the potato masher and get mashing!

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper if you'd like to. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Grate the cheese.

Stir the garlic into the chicken pan and cook for 1 min, then add the passata, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you'd like to).

Reduce heat to medium and simmer until the sauce has thickened slightly, 3-4 mins.

Meanwhile, set your grill to high.

Stir the peas and sun-dried tomato paste into the sauce and cook until everything's piping hot, 1-2 mins. Season with salt and pepper if you'd like to.

Pour your chicken pie filling into an appropriately sized ovenproof dish.

Spoon the mashed potato on top of the chicken filling, smooth out into fluffy clouds with the back of a spoon.

Sprinkle over the grated cheese.

Grill the pie until golden, 3-4 mins. 

Kids Step: Make your fluffy clouds by using the back of a spoon to smooth out the mash - get creative!

Share your cloud pie between your plates.

Enjoy!