Saute the onions until soft.
Stir in the chicken and cook.
Add the potatoes, parsley and vegetable stock.
Pour the milk and 20ml of water into the mixture and simmer for 15 minutes.
Add the mixture into an oven-proof dish and sprinkle the cheese on top.
Add the pastry lid and place in a preheated oven at 180C and cook for 30 minutes until the pastry is golden.
Serve with broccoli