Merle’s chicken pie

Preheat oven to 180 ºC (350 ºF). Grease a 31 x 21 x 5 cm ovenproof dish with margarine.
Place the chicken in a saucepan. Dissolve the chicken stock cubes in 500 ml boiling water and pour over the chicken.
Add the bay leaves and cloves. Season with salt and pepper if necessary. Cover and cook until the chicken is tender enough to enable you to remove the bones easily. Add extra water if necessary.
Remove the bones and dice the meat.
Reserve 300 ml of the chicken stock. Remove the cloves and bay leaves.
Blend the mushrooms, evaporated milk, butter, cake flour and half the potato chips and Cheddar cheese. Add to the chicken.
Add the chicken stock. Mix well and turn into the prepared dish.
Combine the remaining potato chips and Cheddar cheese and sprinkle on top.
Bake for about 30 minutes or until the top has browned.
Serve with a salad.