1. Place chicken breasts in a pot. Cover with water. Season with salt and pepper to taste. Bring to a boil. Simmer for 15 minutes. Remove from heat.
2. Drain chicken. Cut into pieces. Set aside.
3. Place cassava in a pot of cold water. Bring to a boil. Cook for 20–25 minutes or until cooked. Strain. Purée cassava. Add butter, cream cheese and grated Parmesan cheese. Season with salt and pepper. Set aside.
4. In another large pot, heat butter. Add onion and cook for 2–3 minutes. Add flour. Cook for 1 minute. Add milk and chicken cooking water. Whisk to prevent lumps from forming. Add concentrated chicken broth, poultry seasoning, frozen vegetables and green peas. Mix. Season with salt and pepper to taste. Cook for 1–2 minutes. Remove from heat.
5. Place chicken pot pie mixture in a baking dish. Spread Parmesan mashed cassava over top.
6. Broil for 6–10 minutes or until golden brown. Remove from oven.
7. Serve immediately.

Chef’s secret

• It is very important to strain the cassava puree after you’ve mashed it, as you may find pieces of hard fibre inside. The purée will be soft, silky and creamy.
• Mashed cassava tastes a bit like corn. It’s a delicious substitute for traditional mashed potatoes.