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Heat oil in a 6-cup (1.5L) non-stick ovenproof frying pan over medium-high heat. Cook the chicken in 2 batches, stirring, for 5 mins or until browned. Transfer to a plate. Reduce heat to medium. Whisk the dip and cream in a jug. Add to the pan with the chicken. Bring to a simmer. Stir in the broccoli. Cook for 3 mins or until the chicken is cooked through. Season.
Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Drain. Add 40g butter. Place over low heat. Use a potato masher or fork to mash until smooth. Season.
Preheat grill on high. Spoon mashed potato over the chicken mixture in the pan. Top with remaining butter. Cook under grill for 5 mins or until golden brown and filling is bubbling. Sprinkle with chives. Season. Serve with beans.